Overnight Slow Cooker Breakfast Casserole

Wake up to a delicious breakfast.

Picture this: you wake up and breakfast is already done. No chopping, no standing over a hot stove, no scrambling a dozen eggs while everyone asks what’s for breakfast. That’s exactly what this slow cooker breakfast casserole does for me. I put it together the night before, set it on low, and let this overnight breakfast casserole work its magic while I sleep. By morning the whole house smells like turkey sausage, eggs, and melty cheese, and honestly, it’s the best alarm clock I’ve ever had.

This turkey sausage breakfast casserole is loaded with potatoes, colorful bell peppers, and cheese, and it’s a healthy breakfast casserole that never tastes like a compromise. Let me show you how I make it.

Why You’ll Love This Slow Cooker Breakfast Casserole

Here’s why this one is on repeat in my kitchen:

• It’s an easy slow cooker breakfast recipe. You just layer, pour, and walk away. The slow cooker does all the heavy lifting.
• It’s lightened up. I use turkey sausage, low-fat cheddar, and skim milk, so you get a low-fat breakfast casserole that still tastes cozy and indulgent.
• It’s a make-ahead breakfast casserole. Assemble it before bed and breakfast is waiting for you in the morning.
• It’s packed with protein. Twelve eggs plus turkey sausage make this a high-protein breakfast casserole that keeps you full well past mid-morning.
• It’s perfect for a crowd. Hosting brunch or feeding a full house? This is my go-to breakfast casserole for a crowd.
• Cleanup is minimal. One slow cooker and one mixing bowl. That’s it.

Ingredients Needed

• 2 pounds frozen potatoes, diced or shredded
• 1 pound ground turkey sausage, cooked into small pieces
• 1/2 cup red bell pepper, diced
• 1/2 cup orange bell pepper, diced
• 1 cup yellow onion, diced
• 1 1/2 cups low-fat cheddar cheese
• 12 eggs
• 3/4 cup skim milk
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon dijon mustard

How to Make Slow Cooker Breakfast Casserole

1. Place half the potatoes in the slow cooker, then top with half the sausage, half the red and orange peppers, half the onion, and half the cheese. Repeat with the remaining potatoes, sausage, peppers, onion, and cheese.
2. In a mixing bowl, combine the eggs with the skim milk, salt, pepper, and dijon mustard. Mix well until combined. Pour the egg mixture over the ingredients in the slow cooker.
3. Cook on low for 8 to 8 1/2 hours. Serve hot.

Note: I don’t recommend cooking this recipe on high. The eggs are likely to burn at a higher temperature, and nobody wants a scorched casserole first thing in the morning.

Ingredient Swaps and Additions

This egg and sausage breakfast casserole is really flexible, so feel free to make it your own.

• Hash browns: The recipe works with either diced or shredded potatoes. If you go the shredded route, grab a bag of frozen hash browns. That makes this a crockpot breakfast casserole with hash browns, and it’s one of the easiest ways to save prep time.
• Sausage: Not a turkey sausage fan? Use chicken sausage, or regular pork sausage if you’re not worried about keeping it light.
• Veggies: Swap in green bell pepper, mushrooms, spinach, or diced tomatoes. Just pat any watery veggies dry first.
• Cheese: Pepper jack adds a little kick, and Swiss or mozzarella make it extra gooey.
• Heat: Stir a pinch of red pepper flakes or a few diced jalapeños into the egg mixture.

Slow Cooker Breakfast Casserole FAQ

Can I make this in a Crock-Pot? Yes! This crockpot breakfast casserole works in any brand of slow cooker. I use “crockpot” and “slow cooker” interchangeably, and so does everyone in my house.

Can I use hash browns instead of diced potatoes? Absolutely. Frozen shredded hash browns work great in this slow cooker breakfast casserole with potatoes. Use the same amount, and there’s no need to thaw them first.

Can I make this breakfast casserole ahead of time? That’s the whole idea! It’s an overnight recipe, so you assemble it at night and let it cook while you sleep. You can also cook it fully and reheat individual portions through the week.

Can I freeze leftovers? Yes, I slice the leftovers into portions, wrap them well, and freeze them. Reheat a piece whenever you want a quick breakfast or mid-day snack.

Is this a healthy breakfast casserole? It’s a lighter take on a classic. Turkey sausage, low-fat cheddar, and skim milk help cut down on calories and fat compared to traditional recipes, and the eggs and sausage add plenty of protein.

Can I feed a crowd with this? Yes! With a dozen eggs and a full pound of sausage, it makes a hearty main dish for brunch or a holiday morning.

Final Thoughts

If you want a breakfast that makes you look like you’ve been up for hours when you really haven’t, this slow cooker breakfast casserole is it. It’s cheesy, hearty, lightened up, and ready when you are. Forget waking up early to cook, grab a few extra zzzs, and let your slow cooker handle breakfast!

More Breakfast Recipes

Love an easy breakfast that cooks itself? Here are a few more brunch-worthy recipes from my kitchen, from cozy bakes to protein-packed bites, that are just as simple and satisfying.

• Crock Pot Apple Maple Pecan French Toast 
• Crustless Asparagus Quiche
• Slow Cooker Vegetable Omelette
• Blueberry Baked Oatmeal
• Ham and Tomato Frittata Cups (pictured above)

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