This Crock Pot Sausage Egg Casserole is a slow cooker adaptation of one of our favorite egg skillet recipes. Three ingredients: eggs, cheese and breakfast sausage make this an easy flavorful low carb breakfast.
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How to Make Sausage Egg Casserole in a Slow Cooker
Aunt Lou here.
One of our favorite recipes to use a pound of this sausage for is our Cheesy Sausage Egg Skillet. So as I was trying to think of what to make this week, I was thinking about some of our favorite recipes, and just knew I wanted to try this out in the crock pot.
This recipe is a wee bit different since you aren’t going to be breaking up the eggs up while you cook them, but the flavors of the eggs, cheese and sausage are still sure to please!
Crock Pot Sausage Egg Casserole Notes
- We used our casserole crock to make this breakfast egg casserole. If you want to use a traditional slow cooker, we recommend using a 3-4 quart due to the amount of ingredients used.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
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Crock Pot Sausage Egg Casserole Recipe
Crock Pot Sausage Egg Casserole
Ingredients
- 8 eggs
- 1 lb medium breakfast sausage
- 8 oz pkg shredded cheddar cheese
- salt and pepper to taste
Instructions
- Spray your crock pot with cooking spray
- Brown your sausage in a frying pan on your stove over medium-high heat
- In a bowl, beat your eggs
- Add half of your cheese, salt and pepper and mix well
- Pour your egg mixture into your crock pot
- Sprinkle your browned sausage evenly over your egg mixture
- Top with remaining cheese
- Cover and cook on low for 5-6 hours (it is done when the eggs have set up completely)
Video
Notes
- We used our casserole crock to make this breakfast egg casserole. If you want to use a traditional slow cooker, we recommend using a 3-4 quart due to the amount of ingredients used.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Nutrition
If you enjoyed this recipe, you might also enjoy:
- Crock Pot Breakfast Pizza
- Slow Cooker Southwest Breakfast Casserole
- Crock Pot Bacon Egg Cheese Casserole
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- Good Gravy Crock Pot Round Steak - January 17, 2022
- Crock Pot Chili Cheese Chili - January 12, 2022
Have you ever doubled the recipe? How much longer would I cook it?
Hi Jen-
We haven’t doubled it, but it might do just fine as is if you use a 6 quart. It really depends on your slow cooker. Some of the more modern slow cookers will likely get the dish done significantly faster. I would test it when you have time to watch it. Enjoy!
Mmmmm, looks delicious! I love Texas Pete hot sauce on eggs.
Added onion powder and hot pepper Wonderful. Next I shall add herbs. Thanks!!! Super easy.
I added a bag of the shredded hashbrows and a couple of drops of hot sauce to add a little extra. Awesome recipe for Christmas morning or New Years Day.
Hello, Dot! Did you thaw the hashbrowns first? Thanks!