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Slow Cooker Sausage and Potato Casserole

Slow cooker sausage and potato casserole with tender sliced potatoes and sausage rounds baked low-and-slow in a cheesy egg custard. Cook until the filling is set and the top turns golden with cheddar in every bite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Sliced smoked sausage or kielbasa
  • 1 lb smoked sausage or kielbasa
Frozen hash browns
  • 30 oz frozen hash browns thawed
Eggs
  • 8 large eggs
Whole milk
  • 1 cup whole milk
Sharp cheddar
  • 2 cup sharp cheddar shredded, divided
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Salt and black pepper
  • 0.25 tsp salt and black pepper to taste
Fresh chives
  • 0.25 cup fresh chives for garnish

Equipment

  • 1 slow cooker

Method
 

Prep and layer
  1. Grease the crockpot insert well, making sure the bottom and sides are coated to prevent sticking (no visible dry spots).
  2. Layer the thawed hash browns in the bottom of the crockpot, then scatter the sausage slices on top so the layers are evenly distributed.
Mix and bake low and slow
  1. Whisk the eggs, whole milk, garlic powder, onion powder, salt, and black pepper until smooth and uniform in color.
  2. Stir in 1.5 cups of the sharp cheddar until evenly dispersed and slightly thickened.
  3. Pour the egg mixture over the sausage and potato layers, then shake the insert gently to settle everything into an even layer.
  4. Top with the remaining cheddar, then 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, letting the cheesy custard hold together when lifted with a spoon.

Notes

For the cleanest slices, let the casserole rest in the crockpot with the lid on for 5–10 minutes after cooking so the custard firms up. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave until steaming. Freezing is not recommended because the potatoes and egg custard can soften. To make it vegetarian, swap the smoked sausage for plant-based sausage and use vegetable broth salt to taste so the flavor stays balanced.