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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. The filling sets gently while the top turns golden with a final cheddar layer for a hearty breakfast casserole.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Breakfast, Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage or kielbasa
  • 1 lb Smoked sausage or kielbasa Sliced
Frozen hash browns
  • 1 can (30 oz) Frozen hash browns Thawed
Eggs
  • 8 Eggs Large
Whole milk
  • 1 cup Whole milk
Sharp cheddar cheese
  • 2 cup Sharp cheddar cheese Shredded, divided (use 1.5 cups in the egg mixture and the rest on top)
Garlic powder
  • 1 tsp Garlic powder
Onion powder
  • 1 tsp Onion powder
Salt
  • 0.25 tsp Salt To taste
Black pepper
  • 0.25 tsp Black pepper To taste
Fresh chives
  • 0.25 cup Fresh chives For garnish

Equipment

  • 1 Dutch oven

Method
 

Prep and layer
  1. Grease the crockpot insert well so the casserole releases cleanly at serving. Make sure the entire bottom and sides are coated.
  2. Layer the thawed hash browns in the bottom of the crockpot, then scatter the sliced sausage over the top. Press the layers down gently for even cooking.
Make the egg custard and cook
  1. Whisk the eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth, then stir in 1.5 cups of the shredded cheddar. The mixture should look evenly speckled with cheese.
  2. Pour the egg mixture over the sausage and potato layers, then spread it to the edges so it settles between layers. Top with the remaining cheddar for a cheesy crust.
  3. Cover and cook on LOW for 6 hours (or HIGH for 3–4 hours) until the eggs are set and the edges look golden. Look for a firm center that jiggles slightly without being liquid.
Serve
  1. Garnish with fresh chives, then serve directly from the crockpot. Use a serving spoon to lift portions so the layers stay intact.

Notes

For clean slices, let the casserole rest in the turned-off crockpot for about 5–10 minutes before serving. Store leftovers in the refrigerator up to 3 days; reheat individual portions until steaming. Freezing is not recommended because the potato texture can soften after thawing. For a lighter version, use reduced-fat cheddar while keeping the same milk and egg amounts.