Tag Archive: Crock Pot Breakfast


8 eggs

3 Tbsp. sour cream

1 can golden mushroom soup (or other cream soup – leftover homemade is ideal)

1 package fully cooked turkey sausage crumbles

2 cups leftover roasted potatoes

1 onion, chopped

2 Tbsp. olive oil

1/2 c. shredded cheese

Combine eggs and sour cream.  Soft scramble in a skillet sprayed with olive oil or coconut spray.  Mix in soup.  Set aside.


Heat olive oil over medium to medium high heat.  Cook onions until softened.  Add potatoes and increase the heat to create crisp brown edges.


Spray crockpot with spray or wipe down with oil.

Pour half of egg/soup mixture into crockpot.

Layer sausage crumbles next.


Layer potatoes and onions next.


Layer remaining egg/soup mixture next.


Top with cheese.


Cook on low for 30 minutes.  Reduce to “keep warm” setting.  Everyone can eat at their leisure as they get up.  I keep spreading the remaining casserole around in the crock pot to keep it from getting dried out at an edge from a spoon.




4 leftover hot Italian sausage links, sliced thinly (in about 1/4 c. sauce and cooked onions and peppers)

10 eggs

1/8 c. milk

salt and pepper to taste

1 package refrigerated Simply Potatoes Southwestern Hash Browns, cooked according to directions

1 c. shredded cheese (I  used 6 cheese Italian)

Spray crock pot with cooking spray.

Cook hash browns according to directions.

Mix eggs, milk and salt and pepper.  Make soft scrambled eggs and set aside.

Heat sausage, sauce and onions and peppers.  Mix in eggs.

Pour egg mixture into crock pot.

Later crispy hash browns over eggs.

Top with cheese.

Heat in crockpot until cheese is melted.

I love this because it can stay warm until everyone gets up on a Sunday morning and gets around to eating.

Stir after each person serves themselves to keep it moist.  The maximum you want to leave it on in the crockpot is 3 or 4 hours.

Leftovers (if you have any) reheat well!


1 lb. breakfast sausage (I used Jimmy Dean Maple since i was on sale)

1 package frozen seasoning vegetables (onions, peppers, celery, parsley) or fresh, if you have it!

12 eggs, soft scrambled

1 c. cream soup (I used sausage and bean from an earlier meal.)

I envelope shredded cheese (I used Trader Joe’s cheese alternative which is really good)

Cook sausage, breaking into bit size pieces.

When the sausage is seared on the outside, but still raw in the center, add in frozen seasoning vegetables.

Cook until veggies are soft, but not mushy.

Meanwhile, soft scramble some eggs.  I mixed 12 medium eggs and 1/2 c. milk with salt and pepper.

Cook over medium heat scraping the bottom regularly so the eggs stay soft.  Undercooked is better than overcooked!

Mix in soup and stir until well incorporated.

Pour half of the egg mixture into crockpot.  (4 or 5 qt).

Top with sausage and veggies.

Sprinkle with 2/3 of the cheese.

Pour remaining egg mixture and top with remaining cheese.

You can refrigerate this overnight at this point.

If you are not refrigerating it, cook it on low for 25 minutes or until cheese is melted.

If you have refrigerated it, let it sit on the counter before turning it on.

It will take a significant amount of time to heat through.  The only way to be sure it’s warm enough is a thermometer.  Times vary depending on your crock pot and whether you use high or low, or a combo of the tow, it will be at least an hour, probably up to two, to heat through.  If too wet, put a paper towel under the lid to absorb the moisture.

Make sure it is at least 160 before serving.

Breakfast Egg and Sausage Casserole in the Crock Pot

12 Eggs
Bread (I used three Media Noche rolls – about the size of sub rolls)
2 1/2 c. shredded cheese
2 1/4 c. milk
1 lb. sausage, browned and drained and cut up

Cook sausage, drain and cut up and set aside
Liberally grease bottom and sides of crock pot with butter or margerine.
Break bread into pieces and line bottom of crock pot. Top with half of the sausage.
Top with half of the cheese.

Layer with bread again.
Then sausage and then cheese.
Beat eggs and milk seasoned with salt and pepper.
Pour over layers in crock pot.
Cook on low 8 hours.


Make Ahead Breakfast Casserole

10 eggs
1/4 c. milk
salt and pepper
1 package O’Brien Potatoes
1 lb. center cut bacon
1 can cream style corn
8 oz. sliced cheese (I used colby jack)

Cook bacon until crisp.
Pour bacon grease into container to save for future recipes, leaving a few tablespoons in skillet.

Cook potatoes in reserved bacon grease. Add a little olive oil, if needed. Salt and pepper.
Remove potatoes from skillet and set aside.

Soft scramble eggs mixed with milk in skillet. When done, mix in creamed corn.
Spray crock pot with butter flavored spray. Place half of egg mixture in bottom. Top with cooked potatoes. Crumble bacon over potatoes. Top with remaining egg mixture. Place sliced cheese over top.
At this point, you can put the crock pot on low and keep it warm for up to 4 hours, or refrigerate it if you make it the night before.


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