This crockpot breakfast casserole is one of those dishes that changed weekend mornings in my house. I first pulled this combination together during a long holiday weekend when I wanted something that could feed a crowd without standing at a hot stove. The layers of frozen O'Brien hash browns, sautéed peppers and onions, crumbled mild sausage, smoky bacon, and freshly shredded sharp cheddar, all bound together by a custardy egg and half-and-half mixture, deliver salty, savory, and slightly crisp textures in every bite. It’s hearty, very forgiving, and fills the kitchen with the sort of aromas that make everyone wander in with mugs of coffee.

I love this version because it’s a true set-and-forget brunch hero. Assemble the layers the night before, set the crock pot on low, and by the time guests are awake you have a golden, spoonable casserole ready to serve. The contrast between the soft potato base and the rich, creamy egg layer along with pockets of melted cheddar and crisp bacon is the kind of comfort that becomes a family favorite fast. Every holiday brunch I bring this, someone asks for the recipe, so I’m sharing the full details—techniques, substitutions, and tips that make it reliably excellent every time.

Ingredients

• 28 ounces O'Brien hash browns: Frozen O'Brien style hash browns give color and texture with bits of peppers and onions already incorporated. Buy a name brand you trust for consistent size and drainage. No need to thaw.
• 1 medium green bell pepper, diced (about 1 cup): Choose firm, glossy peppers for sweetness and crunch. Dice into small ¼-inch pieces for even distribution.
• 1 medium red bell pepper, diced (about 1 cup): Red peppers add sweetness and color contrast; if unavailable, use two green peppers instead.
• ½ cup sweet yellow onion, diced: Sweet or Vidalia work well; the onion melts into the layers and supports the savory meats.
• 1 pound mild breakfast sausage, cooked and crumbled (about 2 cups): Brown and drain to remove excess fat. Mild sausage keeps the dish approachable for kids; use spicy if you want more heat.
• 1 pound smoked bacon, cooked and crumbled (about 1 1/4 cups): Cook until crisp for the best texture contrast; thick-cut bacon gives a meatier bite.
• 3 cups sharp cheddar cheese, freshly shredded: Freshly shredding gives the best melt and flavor. Pre-shredded cheese has anti-caking agents that affect melt.
• 12 large eggs: Use room-temperature eggs for a silkier custard; large eggs are standard for consistent volume.
• 3/4 cup half-and-half: Adds richness without being overly heavy; whole milk thins the custard, heavy cream makes it denser.
• 1 tablespoon onion powder: Boosts savory depth; if using fresh onion only, reduce to 2 teaspoons.
• 1 1/2 teaspoons kosher salt: Adjust to taste, especially if your meats are salty.
• 1 teaspoon cracked black pepper: Freshly cracked for brightness.

Instructions

Prepare the slow cooker: Generously spray a 6- to 7-quart slow cooker insert with nonstick cooking spray. This model size allows for even cooking and easy serving. If using an older crock pot, line it with parchment for extra insurance against sticking. Layer the potato base: Spread the frozen 28 ounces of O'Brien hash browns evenly across the bottom of the prepared crock pot. Do not thaw—the frozen state helps the bottom develop slight texture while keeping the interior moist. Press lightly to create an even base. Add vegetables: Evenly sprinkle the diced green and red bell peppers and the 1/2 cup diced yellow onion over the hash browns. Small, uniform dice ensures every scoop has a balance of veg and starch. Layer the meats and cheese: Sprinkle the cooked, crumbled mild breakfast sausage and cooked, crumbled smoked bacon over the vegetables. Follow with an even layer of 3 cups freshly shredded sharp cheddar. The cheese acts as a buffer between the meats and the egg custard and melts into appealing pockets. Whisk the custard: In a large mixing bowl, combine 12 large eggs, 3/4 cup half-and-half, 1 tablespoon onion powder, 1 1/2 teaspoons kosher salt, and 1 teaspoon cracked black pepper. Whisk until completely homogenous and slightly frothy; this incorporates air for a lighter set. Taste the mixture on a small spoon to check seasoning. Assemble and cook: Carefully pour the egg mixture over the layered ingredients, trying to cover the surface evenly without disturbing the layers too much. Cover and cook on LOW for 8 hours. Cooking at low heat yields a creamy custard; high heat will finish faster but can make the eggs rubbery. Serve hot directly from the crock pot.

Storage Tips

Allow the casserole to cool for 30–45 minutes before refrigerating to prevent a soggy texture from steam condensation. Transfer to shallow, airtight containers to speed cooling and extend freshness. Refrigerate for up to 4 days; label containers with the date. For reheating, use a 325°F oven until warmed through (about 15–20 minutes for a single portion) or microwave at 50% power in 30-second bursts, stirring or rotating for even heating. To freeze, cut into individual portions, wrap each tightly in plastic wrap and foil, and freeze up to 3 months; thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you prefer lower fat, substitute mild turkey sausage and center-cut turkey bacon and reduce the cheese to 2 cups; add 1/4 cup plain Greek yogurt to maintain creaminess. For a dairy-free version use a plant-based milk blend and dairy-free shredded cheese; note the texture will be slightly looser. Make it vegetarian by omitting sausage and bacon—add sautéed mushrooms and smoked paprika for depth, and consider 1 cup cooked lentils for extra protein. If you need gluten-free assurance, verify sausage and bacon labels—many brands are gluten-free, but always check.

Serving Suggestions

Serve hot from the crock pot with simple garnishes: chopped chives, sliced green onions, or a sprinkle of extra sharp cheddar. Pair with fresh fruit salad, roasted tomatoes, or warm biscuits for a complete brunch. For a festive touch, offer hot sauce, ketchup, and whole-grain mustard on the side. This dish works well for buffet-style service—keep it on warm and provide a serving spoon so guests can help themselves to the desired portion size.

Cultural Background

This layered casserole follows the American tradition of hearty breakfast bakes that combine starches, proteins, and eggs into a single comfort dish. Slow-cooker versions grew in popularity as busy households sought breakfast solutions that could cook unattended overnight or all morning. Using O'Brien-style hash browns nods to the diner-style hash brown mix that adds color and convenience, while the combination of sausage and bacon is a classic morning pairing in many regional American breakfasts.

Seasonal Adaptations

Spring: Swap bell peppers for tender asparagus tips and add fresh peas for a lighter touch. Summer: Use fresh sweet corn kernels and roasted red peppers. Fall/Winter: Stir one cup of cooked, diced sweet potato into the hash brown layer and add a pinch of smoked paprika for warmth. Holiday brunch: Stir in 1/2 cup cooked crumbled maple sausage and top with chopped parsley for a festive presentation.

Meal Prep Tips

For reliable meal prep, fully assemble the casserole in the crock pot insert, cover tightly with foil, and refrigerate overnight. In the morning, set the crock pot to low and cook for 7–8 hours. If you need to travel to a potluck, cook the casserole ahead, cool, refrigerate, and reheat in a 325°F oven covered with foil until warmed through—about 30–40 minutes depending on volume. Use portion-sized containers for freezing to make weekday breakfasts simple and quick.

Every time I make this, the house feels cozier and conversation flows easier around the table. Try personalizing it slowly—adjust the meats, swap cheeses, or fold in fresh herbs—and let it become part of your brunch rotation. Enjoy the ease of a warm, savory morning dish that truly feeds a family.