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Close-up of a spoonful of slow cooker Christmas breakfast casserole with sausage, potatoes, eggs, roasted red peppers, and cheddar cheese.
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Crockpot Christmas Breakfast Casserole

Course Breakfast and Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 25 minutes
Servings 8 servings
Calories 354kcal
Author Deb Clark

Equipment

  • 1 Crockpot

Ingredients

  • 1 box scalloped potatoes with sauce mix I used the Betty Crocker brand
  • 12 ounce can evaporated milk
  • 1 cup water
  • 4 large eggs
  • 1 ½ cup shredded cheddar cheese
  • 1 pound breakfast sausage
  • 12 ounce bag frozen peppers and onions
  • 1½ teaspoons Montreal steak seasoning

Instructions

  • Grease the crockpot well with nonstick spray or butter.
  • In a skillet over medium heat, cook the sausage until browned. Add the frozen peppers and onions during the last 3 minutes of cooking and sauté until slightly softened and any excess moisture cooks off. Set aside.
    Browned breakfast sausage topped with sautéed red peppers and onions in a cast iron skillet.
  • Add the scalloped potatoes and sauce packet to the crockpot. Pour in the evaporated milk and 1 cup water. Stir to combine. Stir in the cooked sausage and veggie mixture.
    Cooked sausage and vegetables being added to the egg mixture in a slow cooker.
  • In a bowl, whisk the eggs with the Montreal steak seasoning. Pour evenly over the mixture and top with cheese.
    Slow cooker filled with sausage, potatoes, roasted red peppers, and egg mixture before adding cheese.
  • Place a paper towel over the top of the crockpot. Do not allow it to touch the egg mixture. Top with a lid. Cook on LOW 3 hours.
  • It’s ready when the potatoes are tender and the center is set. If needed, crack the lid for the last 20–30 minutes to allow it firm up.

Notes

This casserole makes 6-8 generous servings, depending on how hungry your Christmas morning crew is. If you're feeding teenage grandkids or second-helping uncles, you might call it closer to 6.
The paper towel will absorb excess steam and help the top of the crockpot casserole to brown nicely.
Every crockpot cooks a little differently. Check the egg bake at 2 ½  hours to see if the eggs are set and the sides and top are browned. 

Storage

  • Storage: Got leftovers? Lucky you! Let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for up to 4 days.
  • Reheating: To reheat, just scoop out a portion and warm it in the microwave for about 1–2 minutes, or until it’s heated through. If you’re reheating a larger amount, pop it into an oven-safe dish, cover with foil, and bake at 350°F for 15–20 minutes. That keeps it from drying out and brings back that cozy, just-cooked texture.
  • Freezing: Yep, this casserole freezes like a dream! Once it’s cooled completely, wrap the whole dish tightly in plastic wrap and a layer of foil, or portion it into freezer-safe containers. It’ll stay fresh for up to 2 months. Just make sure to thaw it in the fridge overnight before reheating. 
 

Nutrition

Calories: 354kcal | Carbohydrates: 11g | Protein: 21g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 602mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2546IU | Vitamin C: 5mg | Calcium: 194mg | Iron: 2mg
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