Crockpot Breakfast Casserole

Breakfast Casserole
Breakfast Casserole
Breakfast Casserole

Crockpot Breakfast Casserole

Kitchen Fun With My 3 Sons
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Breakfast
Cuisine American
Servings 6 people


  • 1 Crockpot


  • 1 can condensed cream of mushroom soup 10.5 oz
  • 1 cup milk
  • 32 oz hash browns 1 frozen bag, defrosted
  • 14 oz smoked sausage diced
  • 1 small yellow onion diced
  • 1 ½ cups grated cheddar cheese
  • ½ tsp thyme
  • ½ tsp parsley


  • In a sauce pan, simmer cream of mushroom soup and milk for about 2-3 minutes.
  • In the slow cooker, place hash browns, sausage, onion, and 1 cup of the cheese.
  • Pour in cream of the mushroom mixture and stir.
  • Sprinkle remaining 1/2 cup of cheese and herbs on top, cover, and cook on high until potatoes are soft, about 3 hours. Serve hot and enjoy.


I made this in a greased casserole dish. Combine ingredients in a large bowl, add to casserole dish, and bake it uncovered for 45 minutes at 350 degrees. 
Keyword breakfast, casserole, eggs, potatoes, sausage

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Love Bunker Baking?

share with the world