Okay, so I have to admit that after making this crockpot breakfast casserole recipe, I thought I was soooo smart. Everything I had read about breakfast casseroles in the crockpot mentioned cooking them overnight. And while this sounds like a great idea, I personally do not like waking up at 3am to smell the bacon. It makes me hungry and I can’t go back to sleep. Anyone else?
So instead, I decided to make this breakfast casserole recipe during the day. It was the whole “breakfast for dinner” thing on steroids. But what I didn’t think about was how much we would have left over. Making a casserole is great when you have company, but my husband and I barely made a dent in this for dinner.
That’s where I got smart. As I stared into my crockpot and wondered what I was going to do with all these leftovers, it suddenly dawned on me. Why not make your freezer cooking breakfast burritos with it. Ding. Ding. Ding! I grabbed some tortillas, some plastic wrap and made 12 burritos from the leftovers!
So smart, right? Ha! Sometimes I surprise myself. I have to say that I will make this again if only to fill my freezer. My husband loves breakfast burritos and this is by far the easiest way to make them – AND we get dinner out of it, too. I love it when my worlds collide like that.
Crockpot Breakfast Casserole Recipe
Okay, on to the recipe!
To make this crockpot breakfast casserole recipe you will need.
- 1 package of shredded hashbrowns (about 32 ounces)
- 1 lb sausage
- 2 Cups sharp cheddar cheese
- 6 green onions, diced
- 12 eggs
- 1/2 Cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- + tortillas (If you want to use the leftovers and make them into burritos.)
Cook your sausage until thoroughly cooked. Spray your crockpot with cooking spray. (You will thank me later.) Layer half of the hashbrowns on the bottom. Top with half of the sausage, half of the cheese and half of the onions. Repeat the layer.
In a mixing bowl, beat the eggs, milk, salt and pepper together. Pour over the entire crockpot mixture.
Cook on low for 8 hours or high for 3 to 4 hours or until the egg are fully set. Serve and enjoy!
And the best part – freeze the leftovers in tortillas! I love a double duty recipe!
Enjoy!
More Breakfast Recipes
- Make Ahead Wine & Cheese Omelet Breakfast Casserole
- Easy Homemade Biscuits Recipe
- Bisquick Breakfast Quiche
Crockpot Breakfast Casserole Recipe
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Prep Time: 15 mins -
Cook Time: 8 hours
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Total Time: 8 hours 15 minutes
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Yield: 12 -
Category: breakfast -
Cuisine: North American
Print Recipe
Pin RecipeDescription
Make ahead crockpot breakfast casserole with sausage and hashbrowns. Use leftovers to create breakfast burritos to put in the freezer and enjoy on busy mornings!
Ingredients
- 1 package of shredded hashbrowns (about 32 ounces)
- 1 lb sausage
- 2 Cups sharp cheddar cheese
- 6 green onions, diced
- 12 eggs
- 1/2 Cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- + tortillas
Instructions
- Cook the sausage and drain.
- Spray the crockpot with cooking spray. Layer half of the hashbrowns on the bottom.
- Top with half the sausage, cheese and onions.
- Repeat layer.
- Mix the eggs, milk, salt and pepper. Pour over entire casserole mixture.
- Cook on low for 8 hours or low for 3 – 4 hours. You’ll know it’s fully cooked when the eggs are set.
- Use the leftovers for breakfast burritos.
Keywords: crockpot breakfast, crockpot breakfast casserole with sausage
Originally shared: February 2015.
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Hi !! This sounds delish just wondering. Can u bake this in the oven instead of in the crockpot and if so what degree and how long ??
I just think cooking this overnight was too long. Overcooked potatoes are gross. I kind of think that if this cooked 2-3 hours I would have liked it and it would have been perfect. But overnight it was not tasty and really bland.
★★
Can you please me what shredded hash browns are? I don’t think I’ve ever seen anything like that in Australia and I tend to cook from scratch so not sure what is available. Is it just grated potato? Thank you
Hash browns are shredded potatoes cooked. I like using baked potatoes that I have pealed the skin off, then shred.
How big is the crockpot you used? Love the recipe! Just what I was looking for 🙂
Hi Diane, it’s a 5 or 6 quart, I believe.
This was delicious. I did stir it about half way thru the cooking as the potatoes were getting too brown and this made sure the eggs cooked through. Like you we had dinner and then I made about 8 burritos to freeze for company coming next week.
★★★★★
Glad you enjoyed it!
So, how do you cook the frozen burritos?
Hi! I wrap them in a paper towel and heat them for about 90 seconds in the microwave. Of course it depends on the strength of your microwave and how big you make your burritos, so you may need to adjust the time to your liking.