This crockpot breakfast casserole recipe is a “10/10,” according to my connoisseur husband, and a recipe I CRAVE! It’s warm, creamy (thanks to my secret ingredient), cheesy (thanks to two cheeses), flavorful (no bland casserole here!), and never watery, thanks to using tater tots instead of hash browns. Whether you’re feeding a hungry crowd or prepping for the week, this slow-cooked masterpiece will have everyone asking for seconds.

Follow along for tips, tricks, and variations.

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top view of crockpot breakfast casserole showing how cheesy it is

Why you’ll love this Crockpot Breakfast Casserole

As a seasoned breakfast recipe pro, I’ve tested and perfected this dish to be foolproof, flavorful, and just the right balance of hearty and comforting. Here’s why you’ll love it:

Hands-Off Cooking: Prep everything the night before, and let the crockpot do all the work. This method is perfect for busy mornings or workdays.
Flavorful! This recipe is well seasoned with a rainbow of spices, sharp and pepper Jack cheese, and green chiles, making it a cut above the rest.
Foolproof Perfectly Textured Recipe: Thanks to my foolproof technique, there are no soggy eggs or overcooked edges—just fluffy, evenly cooked layers. Bonus! There aren’t inches of water left in the pot, like using hashbrowns can cause.
Hearty and Filling: Unlike the sweet breakfast options, this crock pot breakfast casserole is a meal-in-one filled with protein, AKA the staying power to get you—and everyone—through the festivities with smiles on their faces.
Feeds a Crowd: Easily makes 10-12 satisfying servings, making it ideal for holidays, brunches, or meal prep.
Customizable: Mix and match your favorite meats, veggies, and cheeses to suit any taste. See the variations section for lots of ideas.
Great for Leftovers: Freezes and reheats beautifully for easy future meals. I love making it for lunch or breakfast-for-dinner throughout the week.
Cleanup: One crockpot, one dish—no fuss, no mess!

breakfast casserole crockpot topped with green onions and cilantro in the slow cooker

Crock Pot Breakfast Casserole Ingredients

Let’s take a closer look at what you need to make this crockpot breakfast casserole recipe (measurements in the printable recipe card at the bottom of the post):

Tater tots: Use one 32-ounce package of tater tots from the freezer section. DON’T thaw them first, or they will overcook by the time the eggs are cooked.
NOTE: The tots don’t get crispy but become the ideal tender, fluffy potato texture (way better than diced potatoes).
Sausage: Use plain bulk sausage, which is simply sausage that has not been put into a natural casing, so it’s easy to cook and crumble. Jimmy Dean is an example of bulk sausage, which I used in this recipe.
Aromatics: One yellow onion and a few garlic cloves build the flavor base. For those extra lazy mornings, you may substitute 1 ½ teaspoons of onion powder and ¾ teaspoon of garlic powder.
Bell peppers: One red bell pepper for sweetness and one green bell pepper for earthiness.
Eggs: 10 eggs are whisked to envelop the ingredients and bind them together.
Milk and Sour Cream: Instead of using half and half, this dynamic duo creates a luscious and creamy egg mixture that won’t dry out once cooked. I used 2% milk, so slightly increase the sour cream if you use milk with less fat.
Cheese: Sharp cheese boasts enough flavor to cut through the casserole’s richness, and pepper Jack melts beautifully to add delightful creaminess with a sassy kick.
Green chiles: Use one four-ounce can of mild diced green chiles. They are not spicy; they just add tangy flavor. Just take care you get the MILD and not the HOT.
Seasonings: Chili powder, paprika, parsley, ground mustard, dried oregano, salt, and pepper round out the flavor profile – no bland breakfast casserole here!

Recommended Equipment

You need a 6-quart slow cooker for this recipe. It provides enough space to layer ingredients evenly, ensuring they cook uniformly. Do NOT use a smaller slow cooker, or your contents will not fit or cook evenly. If you only have a smaller crockpot, use the arrows next to the servings in the recipe card to scale the ingredients down.

top view showing ingredients for crockpot breakfast casserole: tater tots, eggs, milk, sour cream, cheese, spices, sausage, green chiles, bell peppers

How to MAke Breakfast Casserole Crockpot

Let’s take a closer look at how to make slow cooker breakfast casserole with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Brown the Sausage. Cook the sausage, onions, and bell peppers in a large skillet over medium-high heat. Halfway through browning, season with salt and pepper. Add the garlic and sauté 30 seconds. Drain the grease, then stir in the green chiles. Set aside to cool slightly.

showing how to make crockpot breakfast casserole by browning the sausage, onions, garlic and bell peppers

Step 2: Combine the Egg Mixture. Whisk the eggs and milk together in a large bowl or liquid measuring cup, followed by the sour cream and spices.

showing how to make crockpot breakfast casserole by whisking the eggs, milk, sour cream and spices together in a bowl

Step 3: Assemble. Line the bottom of the slow cooker with tater tots (about half), followed by half of the meat mixture and half of the cheeses (¾ cup each cheese). Repeat the layers; don’t stir. Pour the Egg Mixture over the slow cooker contents.

a collage showing how to make crockpot breakfast casserole by assembling: layer tater tots, top with meat mixture, top with cheese, repeat layers, then pour egg mixture over the top

Step 4: Cook. Cover and cook on low for 4-6 hours until the internal temperature reaches 160 degrees F. I use my digital probe thermometer, inserted while the casserole cooks, to know precisely when it’s done (my favorite! Get it here).

showing how to make crockpot breakfast casserole by slow cooking until cooked through

Tips For Making Breakfast Casserole in Crockpot

Freshly grated cheese please: Use only freshly grated cheeses from the block for their superior melting ability and flavor. Pre-shredded cheeses contain anti-clumping chemicals, which inhibit their melting ability.
Keep proportions: Although you can swap out the meat and vegetables in the recipe, keep the proportions the same so there is enough egg mixture to envelop the filling.
Don’t overcook: Check during the last hour to prevent edges from drying out or overcooking.
Older crockpots take longer to cook: My casserole was done in 4 hours and 45 minutes. However, when researching for this recipe, I read hundreds of comments on other recipes in which the casseroles that were supposed to cook in 4-6 hours took closer to 8 due to an older crockpot.
Check Internal Temperature: Ensure the center reaches 160°F (71°C) to confirm the eggs are fully cooked. Use an instant-read thermometer, or I cook the casserole with my digital probe thermometer inserted so I know exactly when it’s done. This thermometer is a culinary changer-get it here.

up close of serving crock pot breakfast casserole showing how creamy and cheesy it is

Breakfast Casserole Crockpot Variations

Choose meat: You may substitute the sausage for turkey sausage, bacon, or ham. Reduce the salt if you are using ham. Cook and drain meats like sausage or bacon beforehand to avoid excess grease.
Vegetarian: Omit the sausage and replace it with an equal number of vegetables or your favorite non-meat substitute. See below:
Choose vegetables: You may swap the bell peppers for sautéed corn, mushrooms, broccoli, spinach, artichokes, roasted bell peppers, sweet potatoes, butternut squash, etc. Keep in mind:
1. Sauté the vegetables first: Don’t add raw vegetables to the casserole, or they will remain raw when cooked and release excess moisture.
2. Keep the ratios the same: Don’t add additional vegetables without subtracting vegetables, or there won’t be enough creamy eggs to envelop the veggies.
Choose cheese: Swap the cheeses for others that melt well such as Mozzarella, Gruyere, Swiss, Monterrey Jack, Colby Jack, Fontina, or Gouda. You can also add other non-melting cheeses just for flavor such as Parmesan or feta.
Choose add-ins: Add jarred jalapenos (or sauté fresh first), olives, sun-dried tomatoes, artichokes, pepperoncini, roasted bell peppers, etc. Pat the ingredients very dry before adding.

Flavor Combinations

Southwestern Style: Add black beans, diced green chiles, jalapeños, and a sprinkle of cumin, topped with salsa and cheese.
Mediterranean Flare: Add feta cheese, sun-dried tomatoes, Kalamata olives, and fresh herbs like oregano and parsley.
Sweet & Savory Combo: Add a hint of maple syrup, diced apples, or sweet potatoes for a unique sweet-savory mix
Make-It Spicy: Add sriracha, red pepper flakes, or hot sauce for a bold, spicy kick.
Healthy Protein Boost: Use egg whites, lean turkey sausage, and low-fat cheese.

up close of a slice of slow cooker breakfast casserole showing the layers

What to Serve With Crockpot Breakfast Casserole

This Crockpot Breakfast Casserole is a meal-in-one – all it needs is fruit! Add some orange slices or cantaloupe and call it a day, or pair it with any of the following for a more elaborate feast:

Fruit: acai bowls, fruit salad, yogurt fruit salad
Bread: avocado toast, cinnamon roll monkey bread, orange roll bread twists
Muffins: French toast muffins, blueberry muffins, Nutella snickerdoodle muffins
Coffee cake: cream cheese banana coffee cake , blueberry coffee cake, strawberry coffee cake, cream cheese strawberry coffee cake

MEal Prep Crockpot Breakfast Casserole

This crock pot breakfast casserole is a make-ahead dream! You can assemble it a day before, but DON’T pour the eggs over the layered ingredients. Refrigerate the slow cooker insert and the eggs separately, then pour the egg mixture over the top when you cook.

Storing Crock Pot Breakfast Casserole

Let the casserole cool to room temperature. Remove the slow cooker insert, or transfer to an airtight container and refrigerate for up to 5 days.

HOW TO freeze Crock Pot Breakfast Casserole

1. Cool Completely: Allow the casserole to cool fully.
2. Portion It: Divide into single servings or leave it whole, depending on your needs.
3. Store Properly: Place portions in freezer-safe containers or wrap tightly with plastic wrap and foil.
4. Freeze: Store for up to 2-3 months.
5. To Reheat: Thaw in the fridge overnight and warm in the oven, microwave, or slow cooker until heated through per below instructions.

How to reheat slow cooker breakfast casserole

•Microwave: Warm individual servings on a microwave-safe plate for about a minute or until warmed. I like to cut my slice in half before microwaving so it heats evenly and cover it with a damp paper towel so it doesn’t dry out.
•Oven: Reheat the entire casserole by transferring to a pan, covering with foil and baking at 325 degrees F for 20 minutes or until heated through (will depend on number of servings left).

up close of a bite of breakfast casserole in crockpot showing the textures

Looking for more breakfast casserole Recipes?

tater tot breakfast casserole
sausage breakfast casserole
croissant breakfast casserole
breakfast enchiladas
eggnog French toast casserole
eggs Benedict casserole
biscuits and gravy casserole
cinnamon roll casserole

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Tools Used in This Recipe

Crockpot

Vegetable Chopper

Garlic Press

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Breakfast Casserole in Crockpot

This crockpot breakfast casserole recipe is a "10/10," according to my connoisseur husband, and a recipe I CRAVE! It's warm, creamy (thanks to my secret ingredient), cheesy (thanks to two cheeses), flavorful (no bland casserole here!), and never watery, thanks to using tater tots instead of hash browns. Whether you’re feeding a hungry crowd or prepping for the week, this slow-cooked masterpiece will have everyone asking for seconds. See the post for tips, tricks, and variations.

Servings: -12 servings

Total Time: 6 30

Prep Time: 30

Cook Time: 6

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Ingredients

1 6-7 quart slow cooker (see notes)
1 32-oz. bag frozen plain tater tots (do not thaw)
1 pound bulk pork sausage or turkey
1 medium yellow onion, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
salt and pepper
3-4 cloves garlic, minced (or ¾ tsp ground)
1 4 oz. can mild diced green chilies
1 ½ cups freshly grated sharp cheddar cheese, packed
1 ½ cup freshly grated pepper Jack cheese, packed

EGG MIXTURE

1/2 cup sour cream at room temperature
10 large eggs
1 cup milk
1 tsp EACH dried parsley, ground mustard, salt
1/2 tsp EACH chili powder, paprika, dried oregano, pepper

Toppings (Pick your Favs)

Tomatoes, avocados, green onions, cilantro, salsa, hot sauce, etc.

Instructions

Room-Temp Sour Cream: If possible, remove the sour cream from the fridge 30-60 minutes before cooking. Room-temperature sour cream whisks more easily, but if you don’t have time, it’s okay; expect some sour cream lumps—they will melt while cooking.
Prep Crockpot: Spray a 6-7qt. slow cooker with non-stick cooking spray and set aside.
Brown Sausage: Cook the sausage, onions, and bell peppers in a large skillet over medium-high heat. Halfway through browning, season with ½ teaspoon salt and ¼ teaspoon pepper. Continue to cook until the sausage is browned and the onions are softened. Add garlic and sauté 30 seconds. Drain the grease, then stir in the green chiles. Set aside to cool slightly.
Combine Egg Mixture: Whisk the eggs and milk together in a large bowl or liquid measuring cup, followed by the sour cream and spices; set aside.
Assemble: Line the bottom of the slow cooker with tater tots (about half), followed by half of the meat mixture and half of the cheeses (¾ cup each cheese). Repeat the layers, then pour the Egg Mixture over the top; don’t stir.
Cook: Cover and cook on low for 4-6 hours (old crockpots can cook closer to 8) until the internal temperature reaches 160 degrees F. I use my digital probe thermometer, which is inserted while the casserole cooks, to know precisely when it’s done (my favorite! Get it here). Always check for doneness at the early end of the cooking window, then continue cooking as needed. Due to variances in slow cookers, I suggest allowing plenty of flexibility with the cooking time the first time you make it.
Serving: If desired, serve topped with tomatoes, avocado, green onions, cilantro, salsa, hot sauce, etc.

Notes

You need a 6-quart slow cooker: Do NOT use a smaller slow cooker, or your contents will not fit or cook evenly. If you only have a smaller crockpot, use the arrows next to the servings in the recipe card to scale the ingredients down.
Older crockpots take longer to cook: My casserole was done in 4 hours and 45 minutes. However, when researching for this recipe, I read hundreds of comments on other recipes in which the casseroles that were supposed to cook in 4-6 hours took closer to 8 due to an older crockpot.
Check Internal Temperature: Ensure the center reaches 160°F (71°C) to confirm the eggs are fully cooked. Use an instant-read thermometer, or I cook the casserole with my digital probe thermometer inserted so I know exactly when it’s done. This thermometer is a culinary changer-get it here.
Meal Prep: You can assemble it a day before, but DON’T pour the eggs over the layered ingredients. Refrigerate the slow cooker insert and the eggs separately, then pour the egg mixture over the top when you cook.
Storage: Let the casserole cool to room temperature. Remove the slow cooker insert, or transfer to an airtight container and refrigerate for up to 5 days.

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Why you’ll love this Crockpot Breakfast Casserole