Sarasota's Crock Pot Breakfast Casserole

Prep Time
Cook Time
6h 10m
Ready In

"How easy is this. Cook your sausage, cut up some vegetables, beat some eggs ... and, put everything in the crock pot. Go to sleep ... and, wake up to a pot of yumminess. Serve with a bowl of fresh fruit; and, you have a wonderful breakfast for your guests. For me, this serves 8 hungry people. Also, I like to use a mix shredded cheese (monterey jack and cheddar); but, you should use your favorite blend. Also, feel free to add green chilies, mushrooms, or olives to the mix. Adding chilies and olives will give it a nice Mexican taste; then, finish it off with salsa and sour cream. I usually add my own bell peppers and onions; but, you can usually buy a southwest hash brown blend, which already has the peppers and onions mixed in. Use your imagination, you can really be creative with this recipe. This is a recipe I have made for quite a few years; and honestly, forgot about it. I saw a similar version recently on another site, which reminded me of it, and made me dig it out. Originally, this was a Rival Crock Pot Recipe, which was adapted from Ore Ida; but, this goes back many many years - and hundreds of variations floating around out there."

Original recipe yields 6-10 servings


  • Serving Size: 1 (444.7 g)
  • Calories 944
  • Total Fat - 66.1 g
  • Saturated Fat - 23 g
  • Cholesterol - 507.4 mg
  • Sodium - 2465.7 mg
  • Total Carbohydrate - 37.7 g
  • Dietary Fiber - 3.7 g
  • Sugars - 3.9 g
  • Protein - 47.9 g
  • Calcium - 824.9 mg
  • Iron - 3.5 mg
  • Vitamin C - 19.8 mg
  • Thiamin - 0.4 mg

Step 1

Sausage ... Add the sausage to a nonstick pan on medium low heat, and slowly render the sausage; breaking it up as it cooks. You shouldn't need any oil if you do this slowly. Once the sausage is done; drain it well, and set to the side to cool.

Step 2

Eggs ... Add the eggs to a bowl, and beat until creamy. Then, add the milk, mustard, worcestershire, (optional red pepper flakes), salt, and pepper; and mix to combine.

Step 3

Crock Pot ... Spray the crock pot with a nonstick spray (bottom and sides); then, add the FROZEN hash browns (spreading them out on the bottom), sausage; peppers, onions, and cheese. Lightly mix to combine all the ingredients. Next, pour the egg mixture over the top, but do NOT mix. Use a spoon to spread out everything evenly. Add a little extra pinch of salt and pepper over the top.

Step 4

Cook ... Cover the crock pot, and cook on low for 6-8 hours. Remember, all crock pots are different. I used my larger oval pot, and it took 6 hours, and it was done. Smaller pots can take up to 8 hours.

Step 5

Serve ... A perfect Sunday morning breakfast for company. Serve along side bowls of fruit, yogurt, or granola; for a delicious breakfast. Mushrooms are also very good added to this; and, as mentioned - try adding, black olives, green chilies, and a little chili powder; then serve with salsa and sour cream for a Mexican twist. As you can see, there are lots of variations you could make. But, ENJOY this nice and easy breakfast for a crowd!

Tips & Variations

No special items needed.

TwisSis RIP Forever in our Kitchen

We hosted a family brunch today for 8 that spanned 3 generations, so my goal was 2 breakfast casseroles (1 kid-friendly & a 2nd more adult-friendly). I picked 2 from your collection, this 1 mainly due to my Texas roots, my fondness for Tex-Mex cuisine & my expectation it would please my guests. My crock-pots are fairly sml, but I had 2 & made a full recipe by dividing it. There are no hash browns in Iceland. :-( So I used an excellent potato hash, taco seasoning on the meat & left out the bell pepper for the sake of the kids. Served as a "burrito bar" w/warmed tortillas, black olives, guacamole, salsa & sour cream. We were right - It was delicious & welcomed by my guests. Thx for sharing this recipe w/us. (Pic will post later today or tomorrow)

(21 Jan 2017)