Crock Pot Sausage Breakfast Casserole Recipe

Crock Pot Sausage breakfast casserole recipes are great to make on a weekend when you want to serve a delicious breakfast but don't want all the dirty dishes the cleanup.

This Crock Pot Sausage Breakfast Casserole has all your favorite breakfast ingredients in it.

I made my Crock Pot Breakfast Casserole recipe with chicken link sausage I picked up at Costco.

You can use any type of sausage you like. A few ideas are pork sausage links,  crumbled ground pork sausage,  turkey sausage, or pork sausage patties.

All good breakfast casserole recipes have the standard eggs, cheese, and potatoes.

I used Potatoes O'Brian Hash Browns but you could use any type of hash browns or potatoes you have on hand.

Or you could use English Muffins instead of potatoes like I did when I made my Crock Pot English Muffin Breakfast Casserole recipe.

Or this Velveeta Cheese Breakfast Casserole recipe could be made in the crock pot instead of baked in a casserole pan.

How to Make Crock Pot Sausage Breakfast Casserole

Ingredients

• 12 - 18 cooked breakfast link sausages
• 1 - 28-ounce bag Potatoes O'Brian Hash Browns
• 12 eggs, beaten well
• ½ cup milk
• ½ cup sour cream
• 1 ½  cups shredded sharp cheddar cheese
• 2 teaspoons dry parsley
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. Spray the bottom and sides of a casserole crock pot with vegetable spray.
2. Sprinkle half the Potatoes O'Brian over the bottom of the crock pot.
3. Arrange the link sausage evenly over the hash browns.
4. Cover the sausage with remaining hash browns.
5. Beat the eggs, sour cream, milk, salt, pepper and parsley in a large bowl.
6. Mix the cheese into the egg mixture and pour over the top of the hashbrowns.
7. Cover with a layer of paper towels and cook for 3 hours or until the eggs are set in the center.

Crock Pot Sausage Breakfast Casserole

Arlene Mobley - Flour On My Face

Crock Pot Sausage Breakfast Casserole is make with fluffy eggs, breakfast sausage links, hash brown potatoes and cheese. Slow cooking breakfast on a Sunday or special holiday morning is a great way to feed the family.

5 from 1 vote

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Cook ModePrevent your screen from going dark

Prep Time 15 mins

Cook Time 3 hrs

Total Time 3 hrs 15 mins

Course Breakfast

Cuisine American

Servings 8 servings

Calories 326 kcal

Ingredients

  

1x2x3x

• ▢ 12 - 18 links cooked breakfast sausages
• ▢ 28 ounce Potatoes O'Brien Hash Browns
• ▢ 12 large eggs beaten well
• ▢ ½ cup milk
• ▢ ½ cup sour cream
• ▢ 1 ½ cups shredded sharp cheddar cheese
• ▢ 2 teaspoons dry parsley
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon pepper

Follow Flour On My Face on Pinterest

Instructions 

• Spray the bottom and sides of a casserole crock pot with vegetable spray.
• Sprinkle half the Potatoes O'Brian over the bottom of the crock pot.
• Arrange the link sausage evenly over the hash browns.
• Cover the sausage with remaining hash browns.
• Beat the eggs, sour cream, milk, salt, pepper and parsley in a large bowl.
• Mix the cheese into the egg mixture and pour over the top of the hashbrowns.
• Cover with a layer of paper towels and cook for 3 hours or until the eggs are set in the center.

Nutrition

Calories: 326kcal | Carbohydrates: 20g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 593mg | Potassium: 470mg | Fiber: 2g | Sugar: 2g | Vitamin A: 738IU | Vitamin C: 9mg | Calcium: 240mg | Iron: 3mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2