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Slow Cooker Breakfast Casserole

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. 
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Calories 384kcal


  • 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 ½ 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: 384kcal | Carbohydrates: 4g | Protein: 23g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 310mg | Sodium: 702mg | Potassium: 259mg | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 0.4mg | Calcium: 188mg | Iron: 2mg