Easy Overnight Crock Pot Casserole

This easy overnight crock pot breakfast casserole lets you wake up to a warm, hearty meal without any morning hassle. Layered with crispy hash browns, savory sausage, fluffy eggs, and melty cheddar cheese, it’s comfort food made effortless and perfect for holiday mornings, weekend brunches, or feeding a hungry crowd.

I first made this casserole on a chilly winter weekend and now it’s a regular request at family brunches. It’s satisfying and cozy, plus clean up is a breeze when the slow cooker does the work.

Ingredients

• Frozen shredded hash browns: provide a crispy base and hold up well after slow cooking, pick a good quality brand without added seasoning
• Breakfast sausage: cooked and crumbled, adds savory richness choose your preferred flavor whether spicy or mild
• Shredded cheddar cheese: melts beautifully and adds creamy sharpness, freshly shredded works best for melting
• Large eggs: bind the casserole together while adding protein and fluffiness
• Milk: any variety works to keep eggs tender and moist in the casserole
• Sour cream (optional): adds creaminess and slight tang, skip if you prefer lighter
• Garlic powder: imparts subtle savory depth fresh garlic can overpower in slow cooking
• Salt and black pepper: essential seasoning, adjust to taste
• Butter or nonstick spray: for greasing the crock pot, prevents sticking and browning on edges

Step-by-Step Instructions

Sauté the Sausage:

Cook the breakfast sausage in a skillet over medium heat until browned and crumbly. Drain excess fat and set aside. This ensures no fatty surprises within the casserole.

Prepare the Crock Pot:

Grease the inside of a 6-quart slow cooker generously with butter or spray. This step is crucial to avoid sticking and to help with easy serving later.

Layer the Ingredients:

Spread half of the frozen hash browns evenly across the bottom of the crock pot. Next distribute half of the cooked sausage on top of the hash browns followed by half of the shredded cheddar cheese. Repeat these layers with the remaining hash browns, sausage, and cheese, creating an even, layered casserole.

Mix the Egg Base:

In a large mixing bowl, vigorously whisk together all eggs, milk, sour cream if using, garlic powder, salt, and pepper. This forms a creamy custard that will soak the layers and set in the slow cooker.

Combine and Cook:

Pour the egg mixture evenly over the layered ingredients in the crock pot. Gently press down with a spatula or spoon so the eggs absorb into the layers. Cover with the crock pot lid and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. The casserole is ready when the center is set like a firm custard.

Rest Before Serving:

Let the casserole rest inside the crock pot for about 10 minutes after cooking to make slicing easier. Serve warm directly from the crock pot for convenience.

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My personal favorite part is the bottom layer of hash browns which get deliciously crispy and soak up all the flavors from the sausage and melted cheese. One holiday morning, my family gathered around just as the aroma wafted through the house, making it an instant tradition.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to retain creaminess while crisping the edges. To freeze, portion out in single or family-sized servings in freezer-safe containers and thaw overnight in the fridge before reheating.

Ingredient Substitutions

• Swap the breakfast sausage for cooked bacon or diced ham for a different meat flavor
• Use any shredded cheese you like such as Monterey Jack, pepper jack, or mozzarella for a change in taste and texture
• Replace sour cream with plain Greek yogurt or omit entirely for a lighter casserole
• Use almond milk or another plant-based milk if you prefer dairy-free options

Serving Suggestions

• Pair this casserole with fresh fruit or a simple green salad to balance richness
• Offer ketchup, hot sauce, or salsa on the side for extra flavor kicks
• Serve alongside fresh orange juice or your favorite morning coffee for a complete brunch experience

Recipe FAQs

→ Can I use fresh potatoes instead of frozen hash browns?

Freshly shredded potatoes can be used, but be sure to squeeze out excess moisture to prevent the casserole from becoming watery.

→ Is it possible to substitute the breakfast sausage?

Yes, ground turkey or plant-based sausage alternatives work well and can adjust the flavor profile to your preference.

→ What’s the best way to ensure the casserole cooks evenly?

Layer the ingredients evenly and avoid lifting the lid during cooking to maintain consistent temperature and moisture.

→ Can I prepare this casserole without sour cream?

Absolutely. Sour cream adds creaminess but omitting it will still yield a delicious, hearty dish.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.