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Slow Cooker Breakfast Casserole

Two pieces of breakfast casserole in white dishIs there anyone else out there who’s kids wake up Christmas morning and ask for breakfast BEFORE they open their gifts? Nope? Okay, well mine don’t either. So how about spending a couple of minutes to put this Crock Pot Breakfast Casserole together and let it cook while you can relax and open gifts with your kids and finally get the pictures you have been meaning to take the last couple of years?

Four eggs in clear bowl, grated cheese, sausage with whisk Just a few ingredients to assemble and your house will smell amazing! The crescent roll layer is flaky and buttery and the eggs are so fluffy. Add your favorite kind of sausage (spicy or not so spicy) and top with plenty of cheese. It’s all done when the bottom starts to brown and the eggs are set.

Two pieces of breakfast casserole on white plate with sliced apples, orange juice and coffee in blue cup.Serve it up with some fruit, juice and coffee and it’s a meal the whole family will love!

Slow Cooker Breakfast Casserole

Jennifer Draper
This Slow Cooker Breakfast Casserole takes just a few ingredients to assemble. The crescent roll layer is flaky and buttery and the eggs are so fluffy. Add your favorite kind of sausage (spicy or not so spicy) and top with plenty of cheese. 
5 from 3 votes
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 384 kcal


  • 1 roll refrigerated crescent rolls
  • 6 eggs
  • 1 tablespoon milk
  • 1 cup precooked crumbled sausage
  • 1 cup shredded cheese
  • salt and pepper to taste


  • Spray crock with nonstick spray
  • Spread crescent rolls across bottom of crock and press seams together to form a crust. Make sure you press them up the side just a little (maybe 1/2 inch)
  • Whisk together egg, milk, salt and pepper
  • Pour over crescent rolls
  • Sprinkle with sausage and top with cheese
  • Cook on high for 2 - 3 hours


Calories: 384kcalCarbohydrates: 4gProtein: 23gFat: 29gSaturated Fat: 11gCholesterol: 310mgSodium: 702mgPotassium: 259mgSugar: 1gVitamin A: 590IUVitamin C: 0.4mgCalcium: 188mgIron: 2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer


Also, make it in a Crock-Pot Casserole Slow Cooker!



  1. My daughter makes this and says it is the best!! Two questions ~ Do you think I can double the recipe if I use one of the new 9×13 crock pots? Also, can I make it the night before, refridgerate, and start the crock pot on high in the morning?

    1. I use the same amounts in my 9×13 casserole slow cooker. If you put it in the fridge the night before, be sure to set it out and let the dish come to room temp before heating in the slow cooker base!

  2. 5 stars
    Every recipe I tried has been wonderful! Each recipe has such a unique flavor, it is like a party in my mouth!! I am always recommending and sharing the recipes with everyone I know! if I could give 1000 stars in ratings I would !

  3. Can you double or triple this recipe? Would like to try it for my Bible study tomorrow. Thanks in advance!

    1. I think it would be tough to do as I used a 6 qt crock and could only fit one roll of crescent dough. But if you have more than one crock you could make several batches!

    1. I served this when my husbands aunt and uncle were staying with us…. so I would say 6 easily, possibly even 8 if you serve it with fruit or another side.

  4. Tried this for house guests this morning! It was a big hit! Will definitely keep this recipe close at hand. I used a bulk hot breakfast sausage knowing we like hot! Wow! Will also try with bacon. Thanks for this simple, tasty breakfast casserole!

  5. Jennifer! I am so excited about this!! I can’t wait to see and taste all the recipes you include here!

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