9 Make Ahead Crockpot Breakfast Casseroles

These make ahead crockpot breakfast casseroles are how I feed a houseful of people without getting up before them.

From a sausage and hash brown casserole to an overnight French toast, a cinnamon roll casserole, and a veggie egg bake for the weekday crowd, they go in the crock the night before or first thing, and breakfast is done when everyone wanders in.

Here are the nine I make!

Some of these cook overnight on low, and some take two or three hours in the morning, and each entry says which, because an egg casserole left for ten hours is a rubber one.

The overnight ones are the French toast and the oatmeal, and the eggs are the morning ones.

1. Sausage and Hash Brown Breakfast Casserole

The classic, and the one I make for every holiday morning we host.

Layers of frozen hash browns, browned breakfast sausage, cheddar, and onion get covered in whisked eggs and milk, and it cooks on low for about three hours until the eggs set.

Assemble it the night before, keep the crock in the fridge, and set it going while the coffee brews.

Hot sauce and a fruit salad, and nobody needs anything else!

2. Overnight French Toast Casserole

Cubed bread soaks in eggs, milk, cinnamon, vanilla, and a little brown sugar, and it cooks on low overnight into something between French toast and bread pudding.

Use a sturdy bread like challah or a day-old French loaf, because soft sandwich bread turns to mush.

Maple syrup and berries on top, and powdered sugar if it’s a birthday.

It’s the one my kids request for Christmas morning, and it buys me an extra hour of sleep.

3. Blueberry French Toast

The same overnight French toast with a couple of cups of blueberries layered through it, and the berries burst into the custard while it cooks.

Frozen blueberries work as well as fresh here and are cheaper most of the year.

A little lemon zest in the egg mixture makes the blueberries taste more like themselves.

Serve it with a spoonful of Greek yogurt, and skip the syrup, because the berries are sweet enough.

4. Cinnamon Roll Casserole

Two cans of refrigerated cinnamon rolls, cut into pieces, with an egg and cream mixture poured over and the icing drizzled on at the end.

It needs about two and a half hours on low, so this one is a morning recipe and not an overnight one.

It’s dessert for breakfast, and I make it twice a year and don’t apologize.

Coffee, and a lot of it.

5. Slow Cooker Berry Oatmeal

Not a casserole in the strict sense, but it cooks overnight in the same crock and feeds the same crowd, so it’s on the list.

Steel cut oats, milk, water, a little maple syrup, and a bag of frozen mixed berries go in on low for seven or eight hours, and it’s ready when you are.

Use steel cut oats, not rolled, because rolled oats dissolve overnight.

Everyone tops their own bowl, and the leftovers reheat all week with a splash of milk.

6. Veggie Egg Casserole

Eggs, bell peppers, spinach, onion, and a little feta, and it’s the weekday version of this list.

Two hours on low is all it takes, and I make it on Sunday and cut it into squares for breakfasts through Wednesday.

Any vegetable in the crisper works, as long as it’s chopped small and the wet ones like mushrooms are cooked first.

A slice on toast with hot sauce, and it’s a five-minute weekday breakfast.

7. Crockpot Veggie Omelet

The veggie egg casserole without the cheese and with more vegetables, and it comes out lighter and a bit fluffier.

Whisk the eggs well with a splash of milk, pour them over the vegetables, and give it two hours on low until the center is just set.

Let it sit ten minutes before cutting, or the slices fall apart.

Avocado and salsa on top, and berries on the side.

8. Overnight Breakfast Casserole with Peppers

Hash browns, sausage, peppers, and cheddar in a layered casserole that’s built to cook slowly overnight on the lowest setting.

The recipe uses more hash browns and less egg than the morning version so it holds up to the longer cook.

Use a liner in the crock for this, since the edges caramelize and stick otherwise.

Salsa and sour cream, and it feeds ten.

9. Loaded Tater Tot Breakfast Casserole

Tater tots, bacon, sausage, eggs, and cheese, and it’s the breakfast my kids talk about for a week.

The tots go in frozen and soften into the eggs, and the top layer of cheese gets bubbly.

It takes three to four hours on low, so it’s a morning one, and it’s better with the lid cracked for the last thirty minutes to let the steam out.

Green onions and hot sauce, and it’s a special-occasion breakfast on a regular Saturday.

Notes on Breakfast Casseroles in a Slow Cooker

Egg casseroles finish in two to four hours on low and turn rubbery past that, so they’re morning recipes even if you assemble them the night before.

The French toast and oatmeal recipes are the true overnight ones, and they want seven to eight hours on low and a crock that’s at least two-thirds full so they don’t dry out.

Frozen hash browns and tater tots go in frozen, and thawing them first makes the casserole watery.

Grease the crock well with butter or use a liner, because egg and cheese are the two hardest things to scrub off a slow cooker.

A programmable slow cooker that drops to warm by itself is what makes the overnight recipes work, since nobody wants to set an alarm for 5 a.m. to turn off the oatmeal.

Cut the egg casseroles with a silicone spatula so you don’t scratch the crock, and let them sit ten minutes first so the slices hold.

The egg ones keep most of a week in the fridge and reheat in the microwave, and the French toast and cinnamon roll ones are best the same day.

More Make Ahead Breakfasts on the Site

The quick crockpot dinners with ten minutes of prep post is the dinner version of this same idea.

My crockpot meals with chicken breast that don’t dry out post has the same timing rules for protein that apply to eggs above.

And the slow cooker chicken and dumplings is what the same crock is doing by dinnertime.