Crock Pot Breakfast Casserole: Easy slow cooker casserole that is always a family and crowd favorite! Great flavors for spring and summer.
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5 from 2 votes

Slow Cooker Breakfast Casserole

Fantastic hearty Slow Cooker Breakfast Casserole that is great for brunch or special occasions!
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Breakfast
Servings: 8
Author: Cris


  • 1 Small Zucchini Sliced Thinly
  • 8 oz Fresh Mushrooms Cleaned and Sliced
  • 1 Tbsp Olive Oil
  • 1 dozen MEDIUM Eggs or 10 Large Eggs
  • 1/2 Cup Milk
  • Salt and Pepper To Taste
  • 4 Thick Slices of Bread I used "Texas Toast"- Cubed
  • 8 oz Cream Cheese cubed into small pieces
  • 1/2 pint Grape Tomatoes washed and halved
  • 1/2 Cup Sausage Crumbles or 1lb ground sausage- browned and drained.
  • 1/2 Cup Shredded Mexican Blend Cheese


  • In a skillet over medium heat, cook your zucchini and mushrooms until golden and tender. Set aside.
  • Spray crock pot with non-stick cooking spray and place bread and cream cheese cubes evenly on the bottom.
  • Top with tomatoes and season with salt and pepper.
  • Top with zucchini mixture.
  • In a bowl, whisk together eggs and milk, seasoning with salt and pepper to taste.
  • Pour egg mixture over casserole.
  • Top with sausage and cheese.
  • Cover with lid and cook on high for 90 min to 2 1/2 hours-- when eggs are set and cheese is melted.


As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.