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Crock Pot Breakfast Casserole


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Rate this recipe 4.6/5 (5 Votes)
Crock Pot Breakfast Casserole 0 Picture


  • 20 ounce bag of potaotes with onions
  • 9 ounce bag of sausage crumbles
  • 5 ounce can of evaporated milk
  • 9 eggs
  • 4 ounce can of sliced mushrooms
  • 3 cups of cheese
  • salt and pepper to taste


Servings 5
Adapted from


Step 1

Start by lining a 2 1/12 - 3 quart crock pot with a slow cooker liner. Then add 1/3 of potatoes w/onions, 1/3 sausage, 1/3 mushrooms and a cup of cheese. Repeat layers two more times and make sure to end with cheese.

Mix the eggs, evaporated milk and salt and pepper together.

Using a long handled spoon poke holes throught the layered mixture in the crock pot. Pour the egg mixture over top of crock pot layers evenly.

Turn to low and cook for an hour.

At this point (since I know my crock pot "runs hot" I turn it to the warm setting and go to bed. It cooks for an additional 8 - 9 hours.

When done the eggs will have set nicely and cheese will be melted thoroughly. Serve with your favorite breakfast bread... mine is biscuits :o)


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