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Slow Cooker Sausage and Potato Casserole

Slow cooker sausage and potato casserole is an easy crockpot breakfast casserole with tender hash browns and sausage rounds in a cheesy egg custard. Cook low and slow until the filling is set and the top turns golden for an effortless set-and-forget breakfast.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage or kielbasa
  • 1 lb smoked sausage or kielbasa Sliced into rounds.
Frozen hash browns
  • 1 bag (30 oz) frozen hash browns Thawed before layering.
Egg custard
  • 8 eggs Large eggs.
  • 1 cup whole milk For the custard.
  • 1.5 cup sharp cheddar Use 1.5 cups in the egg mixture.
Cheese topping
  • 0.5 cup sharp cheddar Remaining cheddar for the top.
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Garnish
  • 2 tbsp fresh chives For garnish.

Equipment

  • 1 slow cooker

Method
 

Prep the crockpot
  1. Grease the crockpot insert well so the casserole releases cleanly after cooking.
Layer potatoes and sausage
  1. Layer the thawed hash browns in the bottom of the crockpot, then scatter the sliced sausage rounds on top.
Mix the egg custard
  1. Whisk the eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth.
  2. Stir in 1.5 cups of the shredded cheddar to distribute the cheese through the custard.
Assemble and cook
  1. Pour the egg mixture over the sausage and potato layers, making sure the top is evenly covered.
  2. Top with the remaining cheddar.
  3. Cook on low for 6 hours (or high for 3–4 hours) until the eggs are set and the edges look golden.
Serve
  1. Garnish with fresh chives and serve directly from the crockpot.

Notes

Pro tip: thaw the hash browns fully and let excess moisture drain briefly so the custard thickens instead of turning watery. Refrigerate leftovers in a covered container for up to 3–4 days; reheat portions in the microwave or in the crockpot on low until hot. Freezing is not recommended because egg-based casseroles can become watery after thawing. For a lighter option, use reduced-fat cheddar and keep the same cook time.