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Fresh Breakfast Casserole

Slow Cooker Breakfast Casserole with Fresh Potatoes

  • Cooking Time:

    7 hours on LOW
  • Servings:

    6–8

Ingredients

1 lb. ground sausage, browned (or your favorite break­fast meat)
1 bell pep­per, diced
3/4 c. shred­ded ched­dar cheese
1 onion, diced
16 oz. klondike med­ley pota­toes (or your favorite pota­to)
7 eggs
1/2 c. milk
Johnny’s Sea­son­ing Salt, to taste

You may have made break­fast casse­role in a slow cook­er before but I love this recipe more than most because I’ve incor­po­rat­ed fresh pota­toes rather than hash browns from the freez­er. As the say­ing goes “the fresh­er the bet­ter” and you will be pleas­ant­ly sur­prised how the tex­ture and den­si­ty of the fresh pota­toes makes this break­fast casse­role hearty and deli­cious. See a video of me Crock­ing up this deli­cious break­fast casse­role HERE!

  1. Lay­er ingre­di­ents in the slow cook­er, start­ing with the klondike pota­toes
  2. Place browned sausage on top of pota­toes
  3. Lay­er pep­pers, onion, and cheese in that order.
  4. Whisk eggs and milk togeth­er and pour over lay­ers in slow cook­er. Make sure every­thing gets nice and moist from the egg mix­ture.
  5. Sprin­kle with Johnny’s Sea­son­ing Salt (or your favorite sea­son­ing salt)- I use about 1–2 tea­spoons.
  6. Cov­er and Crock on LOW for 7 hours.
  7. Wake up to a deli­cious break­fast casse­role! I like to serve with fresh fruit. (and left­overs make a great snack or even din­ner.)

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Klondyke Potato Casserole

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Lauren Clark
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Lauren Clark

How many does the break­fast casse­role feed?

dvlstx
Guest
dvlstx

Are nutri­tion facts com­ing soon on this recipe?

Laura
Guest
Laura

Did you leave your pota­toes whole, or do you cut them up? I have nev­er heard of Klondike pota­toes so I am curi­ous.

bella
Guest
bella

Thank You! I have been look­ing for a crock pot break­fast recipe using fresh pota­toes! I can’t wait to make this!

Lisa
Guest
Lisa

Was just won­der­ing if this recipe is freez­able after bak­ing. Am cook­ing for one but this sounds like a great make-ahead break­fast.

Pam
Guest
Pam

Hi! Do you skin the pota­toes or leave the skin on them? And about how many pota­toes do you use? Is it a pound? Thanks! Can’t wait to try this for
Christ­mas!

Lana
Guest
Lana

I made this casse­role last night, exact­ly as direct­ed in the recipe. After 7 hrs. it was burned to a crisp on the bot­tom & out­er edges as well as so dry it was ined­i­ble. Sure hat­ed to waste all of those ingre­di­ents but it was hor­ri­ble and had to be tossed in the garbage. 7 hrs. is waaay too long for this recipe. My crock­pot is a few years old and doesn’t cook at an exces­sive tem­per­a­ture.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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