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Home Method Slow Cooker
5
/5
6 hours 30 minutes

Crockpot Breakfast Casserole

Gluten Free Gluten Free Low Carb Low Carb Nut Free Nut Free Freezer Friendly Freezer Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard10 Comments
Posted: 10/1/18 Updated: 9/14/20

This post may contain affiliate links. Please read our disclosure policy.

Set your slow cooker the night before and wake up in the morning to a delicious crockpot breakfast casserole. With eggs, sausage, mushrooms, bell peppers and cheese!

crockpot breakfast casserole on spatula

I've said it before and I'll say it again: I'm not a morning person. BUT. I still like delicious breakfast food.

My solution? Get breakfast started the night before! I did it with this Overnight Breakfast Casserole with Bacon & Sweet Potatoes, and this Overnight French Toast Bake, and I'm doing it again with this overnight crockpot breakfast casserole.

Don't forget to pin this post to save it for later!

You'll love this crockpot breakfast casserole because

  • you can prepare everything the night before and wake up to the smells of breakfast
  • it's full of good for you ingredients including lots of vegetables and eggs
  • you can freeze leftovers and reheat for easy breakfasts
  • it can be made low carb

pouring the egg mixture over the crock pot breakfast casserole

How to make it

Guys, it took me awhile to get this one just right. When things cook in the slow cooker, they can end up realllly wet and...juicy. So after a few tries I found a few important steps:

  1. cook you sausage. If you can get pre-crumbled sausage (no casings) even better!
  2. cook your vegetables. I wanted this to be a 'throw the veggies right in' casserole but it was too wet. So sautee them in the sausage fat and drain a bit (if there's a lot of fat)
  3. mix your eggs and milk with all purpose or almond flour plus baking powder and seasonings. You can use an immersion blender to get it smooth! The flour helps prevent it from getting too wet in the slow cooker.
  4. toss it all together with some shredded cheese and cook away! Low 6 hours is the best time/temp, HOWEVER you can also leave this on warm for another 2 hours. The edges will get brown but this crock pot breakfast casserole still tastes really good!

overnight crockpot breakfast casserole before cooking

Can I cook it for a shorter time?

You can probably cook this on high for a few hours, but I've only tested on low.

Can I swap out the sausage? Mushrooms? Other veggies?

Yes, yes and yes! This is a very versatile recipe. I'd suggest swapping the sausage for some cooked and crumbled bacon. You can swap the mushrooms for almost any other vegetable, just make sure that you cook and drain the liquid first. Other vegetables that would work in this crockpot breakfast casserole? Onions, kale, shredded zucchini (no need to cook first, just drain the extra liquid), broccoli, cauliflower rice, sun dried tomatoes, etc.

Can I add hash browns or shredded potatoes?

Yes, you sure can. I added shredded potatoes to one batch (didn't pre-cook them), but found that they just kind of blended into the eggs...you couldn't taste them, and they didn't add anything to the texture. If I'm adding potatoes to my breakfast I darn well want to taste them! LOL.

 

slow cooker breakfast casserole being scooped out of the slow cooker

Can this casserole be re-heated?

Absolutely! You can even cook it the day before, then re-heat for a brunch. I'd heat on low for 2 hours, and add some freshly grated cheese at the end. You can also portion these out and re-heat in the microwave for easy meal prep breakfasts. *Important* do not re-heat leftovers more than once (this is what is advised by food safety experts).

What should I serve with it?

We served ours with fresh tomatoes and avocado slices. You could add some salsa, fresh herbs, or serve with fresh fruit on the side.

crockpot breakfast casserole on plate with sliced avocado

Recipe tips

  • I used my favorite new 6 quart Crock Pot
  • you can use an immersion blender to get your eggs/milk/flour/baking powder and seasonings mixed through; here’s my favorite immersion blender
  • Looking for more big batch breakfast recipes? Try this Peach Baked Oatmeal Recipe, these Ultimate Breakfast Burritos and these Instant Pot Steel Cut Oats, which each can make 8 servings!

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

close up shot of crockpot breakfast casserole with fresh tomatoes

Crockpot Breakfast Casserole

5 from 6 votes
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Print Rate
Set your slow cooker the night before and wake up in the morning to a delicious crockpot breakfast casserole. With eggs, sausage, mushrooms, bell peppers and cheese!
8

Ingredients

  • 13 oz spicy Italian ground sausage (375 g)
  • 2 cups mushrooms (sliced)
  • 2 bell peppers (diced)
  • 12 eggs
  • 1 cup milk
  • 1 cup almond flour or all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 handfulls spinach chopped
  • 1 ½ cups cheese (shredded)

Instructions 

  • Spray slow cooker with spray oil.
  • Cook sausage in a pan. Drain if there’s too much grease. Add the mushrooms & peppers, cook until soft. Place in the slow cooker.
  • Beat the eggs and milk. Whisk in the flour (or give it a good blend with an immersion blender), baking powder, salt, onion powder, garlic powder.
  • Pour egg mixture over the sausage mixture in the slow cooker.
  • Stir in spinach and cheese.
  • Cook on low for 6 hours. This casserole can sit for a few hours on warm but is best after 6 hours.

Tips:

Nutritional info is calculated with almond flour.

Nutrition Information

Serving: 1/8 of batch, Calories: 434kcal, Carbohydrates: 8g, Protein: 25g, Fat: 33g, Saturated Fat: 11g, Cholesterol: 303mg, Sodium: 680mg, Potassium: 473mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1610IU, Vitamin C: 38.9mg, Calcium: 287mg, Iron: 2.6mg
Author: Denise Bustard
Course: Breakfast
Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

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Recipe Rating




  1. LT says

    Posted on 11/11/19 at Posted on 11/11/19

    5 stars
    Took this dish in to feed a bunch of nurses at work....they all loved this recipe and asked for the link! It turned out great! I will definitely make it again 🙂

    Reply
    • Denise says

      Posted on 11/13/19 at Posted on 11/13/19

      Wow! I'm so happy to hear they enjoyed! Thanks so much for coming back to leave a review 🙂

      Reply
  2. Olivia says

    Posted on 8/10/19 at Posted on 8/10/19

    Love the recipe! It's just me though, so I would have to cut it in half. How long would you reccomend I cook it for?

    Reply
    • Denise says

      Posted on 8/20/19 at Posted on 8/20/19

      Hi Olivia! It definitely makes a big batch! If you are cutting this recipe down, you'll likely need a smaller crockpot...I have a 2.5 quart crockpot that was cheap and works great! Unfortunately I'm really not sure on the cook time. I would start checking after 3-4 hours?

      Reply
  3. Allie says

    Posted on 2/5/19 at Posted on 2/5/19

    Have you ever tried doubling the recipe in a large crockpot for a bigger batch? Or doubling/tripling it & cooking it in a roaster? I’m looking to make this for a group of 20 and wondering if it would be better to do several crockpots or if I would be able to make bigger batches in a roaster or 2 crockpots. Thanks!

    Reply
    • Denise says

      Posted on 2/8/19 at Posted on 2/8/19

      Hi Allie, I haven't tried cooking it in any crockpot other than my 6 quart, and unfortunately I don't have any experience cooking with a roaster so I really can't say. If you try it I'd love to hear how it goes for you!

      Reply
  4. Sasha Jamison says

    Posted on 11/10/18 at Posted on 11/10/18

    5 stars
    Eggs and potatoes are a staple at our house!! And I love making breakfast in the crockpot and for brinner!!

    Reply
    • Denise says

      Posted on 11/10/18 at Posted on 11/10/18

      That's a great idea, Sasha! I might have to make some brinner, too!

      Reply
  5. Brittany Audra @ Audra's Appetite says

    Posted on 10/1/18 at Posted on 10/1/18

    Whoa, love how this is grain-free and filled with so many veggies! And so hands-off too; perfect for guests! I just may have to make this casserole this weekend when I have weekend guests! 🙂

    Reply
    • Denise says

      Posted on 10/4/18 at Posted on 10/4/18

      Thanks so much, Brittany!

      Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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