Every bite of this Crockpot Breakfast Casserole is loaded with fluffy eggs, savory sausage, and melted cheese. It’s the perfect make-ahead breakfast for busy mornings, holidays, or a brunch!
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This recipe is one of our family's favorites! This is a recipe that my father-in-law has made for years. We love making it for special holiday breakfasts or brunches - it's just as popular in our house as my Bisquick Sausage Balls and Fluffy Cinnamon Rolls.
💛 Why You'll Love This Recipe
- Great for a prep-ahead breakfast. I love prepping this the night before and waking up to an easy breakfast!
- Special enough for a holiday, easy enough for a weekday. This only takes a few minutes to prep, so it's great for easy weekday breakfasts. It's also delicious enough for something like Christmas breakfast!
- Get your whole breakfast in one dish. This casserole is loaded with sausage, cheese, and eggs - serve it with a simple fruit for a complete meal!
🍳 Ingredients
- 16 oz breakfast sausage - I like to use hot breakfast sausage to give the casserole a nice dose of spice.
- 10 slices white bread - This needs to be somewhat fresh white bread (not dried at all). The crusts should be removed for this recipe.
- 2 cups shredded cheddar cheese - I recommend sharp cheddar for this to give it a bite and an added flavor element; if you want a milder casserole, go with mild cheddar. I recommend shredding your own cheese; it always melts so much better!
- 10 oz Rotel tomatoes & green chilis - You'll find this in the canned foods section of the grocery store. If you can't find it, it's totally ok to leave it out!
- 2 cups whole milk
- 8 eggs
- ½ tablespoon salt
- ½ tablespoon pepper
- 2 tablespoon yellow mustard - If you happen to have dry mustard on hand, I would use that instead; you'll need about 2 teaspoons. Yellow mustard is just much more accessible, so it's what I tend to use.
- chopped green onions - For garnish at the end; optional.
Additions & Substitutions
This is a really customizable breakfast recipe!
- Feel free to use 1lb of ham or bacon instead of the breakfast sausage.
- If you'd like, you can use about 3 cups of frozen shredded hash browns in place of the white bread. With this combo, your casserole will be "eggier" instead of fluffier.
- Add veggies! This casserole is great with about a cup of diced peppers or onions.
- Change up the cheese. You can use pepper jack, Colby Jack, or even a Fiesta blend cheese in this casserole with great results.
👩🏻🍳 How to Make Crockpot Breakfast Casserole
- Brown and crumble 1 lb of sausage in a large skillet, then drain.
- Remove the crusts from 10 slices of white bread and tear them into 1-inch pieces. Spread the bread in the bottom of a greased Crock Pot. Sprinkle 2 cups of shredded cheese over the bread, then layer the cooked sausage on top. Stir lightly.
- In a large bowl, whisk together 2 cups of milk, 8 eggs, ½ tablespoon of salt, ½ tablespoon of pepper, 10oz Rotel, and 2 tablespoons of yellow mustard until well combined. Pour the mixture evenly over the casserole, stirring lightly to make sure all of the bread is soaked and ingredients are distributed evenly.
- Optional: Cover and refrigerate overnight for 8–10 hours.
- Set the Crock Pot to low and cook for 4-6 hours, or until the center is firm.
- Serve warm, garnished with chopped green onions.
🎬 Step-by-Step Recipe Video
🥡 How to Serve, Leftovers, & Storage
HOW TO SERVE: This is such a complete meal on its own that sides aren't really needed. I like to pair this with a simple fruit salad or (for a brunch) a basic side salad - no need to get fussy!
LEFTOVERS: Any leftovers should be stored (covered) in the fridge. I'd recommend enjoying your casserole within 3 days of making it.
REHEATING: I like to reheat single servings in the microwave for about 40 seconds.
FREEZING: This is a great freezer casserole! After it is cooked, wrap tightly (preferably in an aluminum or freezer dish) and store in the freezer for up to 6 months. When you're ready to enjoy it again, thaw in the freezer overnight and warm in the oven at 350 degrees for about 20 minutes.
💡 More Helpful Tips & Tricks
- This casserole tends to stick to the Crock Pot, so be sure to coat your slow cooker with cooking spray first. For even easier cleanup, use a slow cooker liner before adding your ingredients.
- Of course, use your Crock Pot overnight at your own risk; I'm personally comfortable with using it this way. It's important that the casserole is not overcooked, so I recommend a programmable slow cooker for this recipe. Make sure to set it to no more than 6 hours on low!
- Don't be tempted to cook this on high for a shorter amount of time; the edges of the casserole will become really dry and burnt.
🙋🏻♀️ FAQs
I can't wait to see what you think of one of our family's favorites! If you give it a try, I'd love to hear what you think - give the recipe a rating ⭐️ or comment 💭 below.
CrockPot Breakfast Casserole
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Ingredients
- 16 oz hot breakfast sausage (can sub equal parts of bacon or ham)
- 10 slices white bread (crusts removed)
- 2 cups sharp cheddar cheese shredded
- 10 oz Rotel tomatoes & green chilis
- 2 cups whole milk
- 8 eggs
- ½ tablespoon salt
- ½ tablespoon pepper
- 2 tablespoon yellow mustard (can use 2 teaspoon dry mustard instead)
- chopped green onions
Instructions
- Remove crusts from 10 slices of white bread and tear into 1" chunks.
- Cook and crumble 1lb sausage in a large skillet. Drain the cooked sausage.
- Add bread, shredded cheese, and cooked sausage to a 6-8 quart Crock Pot sprayed with cooking spray. Lightly mix with a large spoon.
- In a large bowl, whisk together 2 cups milk, 8 eggs, ½ tablespoon salt, ½ tablespoon pepper, 10oz Rotel, and 2 tablespoon yellow mustard until blended. After you stir, pour this egg mixture over the top of the casserole. Lightly mix, ensuring all of the bread is soaked.
- Optional: Place in the refrigerator overnight. Allow casserole to rest in the fridge for 8-10 hours.
- Set the Crock Pot to low and cook casserole for 4-6 hours. Casserole is ready to serve when firm in the middle.
- Garnish servings with chopped green onions.
Notes
- How to Serve: This casserole is a complete meal on its own but pairs well with fruit salad or a light side salad for brunch.
- Leftovers & Storage: Store covered in the fridge and enjoy within 3 days.
- Reheating: Microwave single servings for about 40 seconds.
- Freezing: Wrap tightly and freeze for up to 6 months. Thaw overnight and warm in the oven at 350°F for 20 minutes.
- Cooking Tips: Use cooking spray or a slow cooker liner to prevent sticking. Cook on low for 6 hours—don't use high heat.
- Variations: Swap sausage for ham or bacon, use hash browns instead of bread, or mix in veggies like peppers or onions.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
