Slow Cooker Egg & Sausage Casserole with Roasted Breakfast Potatoes
This recipe post is sponsored by Reynolds Kitchens®.
Weekend brunch just got a whole lot easier with Reynolds Kitchens® Slow Cooker Liners and Reynolds Wrap® Non-Stick Foil! You’ll love this easy and delicious breakfast of slow cooker egg & sausage casserole, paired with crispy breakfast potatoes. The egg casserole is made with smoky bacon bits, breakfast sausage, loads of cheese, and red bell pepper. The easy breakfast potatoes have a hint of maple syrup, hot sauce, and simple seasonings – the perfect addition to the casserole. From the early days, Reynolds® has focused on creating high quality products you can trust that will make life in the kitchen easier.
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Ingredients & Supplies for Breakfast Casserole & Potatoes
Here are my tips for the supplies and main ingredients you’ll need to create this delicious breakfast spread! Find the full list of ingredients in the printable recipe card below.
- Reynolds Kitchens® Slow Cooker Liners– want super easy cleanup later? Just line your slow cooker with a liner and skip the soak and scrub later! Once you try these liners, you’ll never use a slow cooker without one!
- Reynolds Wrap® Non-Stick Foil– it’s made with a non-stick coating on one side (the dull side) so foods lift right off with no messy cleanup. One of my favorite kitchen products!
- Eggs
- Bacon – smoked bacon will add the most flavor to the egg casserole!
- Breakfast Sausage – you can use links or simple, ground sausage for this recipe.
- Potatoes – I prefer to use gold or yellow potatoes for this recipe, but red skinned potatoes or baby potatoes will also work well. You can have the potatoes peeled or unpeeled.
- Cheese – I love using aged white cheddar for the egg casserole, but any variety of melty cheese will work great, such as mozzarella or regular cheddar.
- Maple Syrup – I recommend using pure maple syrup for the best flavor.
How to Make Easy Egg & Sausage Slow-Cooker Casserole
This easy recipe for slow-cooker casserole will quickly become a favorite! It’s super easy to make and tastes incredibly delicious! Using Reynolds Kitchens® Slow Cooker Liners will save you time cleaning up later. No dreaded slow cooker soak and scrub after breakfast!
- Line a slow cooker pot with a Reynolds Kitchens® Slow Cooker Liner.
- Preheat a large frying pan over medium heat. Add the diced bacon and render until the bacon is crispy. Remove the bits with a slotted spoon from the pan onto paper towels to absorb excess grease.
- Add the breakfast sausage into the same pan and cook until browned all over and cooked through. Remove the sausage from the pan and chop the sausages into bite-sized pieces.
- Place the eggs and cream or half-in-half into a large mixing bowl, then season with salt and black pepper. Whisk until the eggs are well beaten.
- Next, stir in the bacon bits, chopped sausage, diced peppers, chopped chives, and grated cheddar cheese. Pour this mixture into the lined slow cooker.
- Close the slow cooker lid and cook on ‘high’ heat for 2 to 2 1/2 hours, until the eggs are set. Garnish with more chives before serving, if desired.
How to Make Easy Roasted Breakfast Potatoes
While the egg casserole is cooking, it’s a great time to make these delicious roasted breakfast potatoes with Reynolds Wrap® Non-Stick Foil.
- Preheat the oven to 450°F. Line a large baking sheet or casserole dish with Reynolds Wrap® Non-Stick Foil.
- You can peel the potatoes, or leave them unpeeled, depending on your preference. Chop the potatoes into large chunks, then add to large mixing bowl.
- Drizzle the potatoes with olive oil, then add all the seasonings. Toss the potatoes until they’re well coated.
- Spread the potatoes onto the lined baking sheet. Cover the pan with a second sheet of Reynolds Wrap® Non-Stick Foil.
- Roast the potatoes at 450°F for 15 minutes, then remove the foil. Continue to roast for another 30 to 40 minutes until the potatoes are golden brown and fork tender. Stir and toss the potatoes occasionally.
- Serve these breakfast potatoes on the side with the egg casserole.
Serving Suggestions for an Easy Brunch
Once the egg casserole has finished cooking, use a wooden spoon or rubber spatula to portion and lift each serving.
Enjoy the casserole with roasted breakfast potatoes on the side, along with your favorite hot sauce or ketchup. And, enjoy my Strawberry & Cream Rolls for dessert! They’re super easy to make and so delicious!
Baking Instructions for Egg & Sausage Casserole
This delicious breakfast recipe works great in the oven, too!
- Preheat the oven to 425F. Butter the bottom and sides of a 9×13-inch casserole dish, or line the dish with a Reynolds Kitchens® Slow Cooker Liner.
- Follow the recipe as written, then pour the egg and sausage mixture into the casserole dish.
- Bake at 425F for 25 to 30 minutes, until the edges are golden brown and the egg mixture is completely set.
- You can also use this recipe to make egg muffins. Butter the muffins tins generously, fill, and bake!
More Recipes to Try!
Are you enjoying using Reynolds® products in your kitchen? Check out some of my other recipes you’re sure to enjoy!
- Roasted French Garlic Chicken – the top chicken recipe on my website and for a good reason – it’s the best roasted chicken ever!!
- Sheet Pan Blueberry Pancakes – the fluffiest pancakes ever, made in the oven using Reynolds Wrap® Non-Stick Foil.My go-to recipe!
- Baked Chicken Skewers with Dip & Potatoes– an easy chicken dinner idea, with chicken and potatoes roasted in the same pan, served with a delicious sauce.
- Smoky Ham & Cheese Croissant Casserole – buttery croissants in a rich egg custard with diced ham and melty cheese!
Slow Cooker Egg & Sausage Casserole
Ingredients
- 12 large eggs
- 3/4 cup cream, or half-and-half
- 2 tsp sea salt
- Ground black pepper, to taste
- 2 tbsp finely chopped chives, fresh
- 5 slices smoked bacon, diced
- 8 oz breakfast sausage
- 1 large red bell pepper, diced
- 2 cups grated cheddar cheese
Instructions
- Linea slow cooker pot with a Reynolds Kitchens® Slow Cooker Liner.
- Preheat a large frying pan over medium heat. Add the diced bacon and render until the bacon is crispy. Remove the bits with a slotted spoon from the pan onto paper towels to absorb excess grease.
- Place the eggs and cream or half-in-half into a large mixing bowl, then season with salt and black pepper. Whisk until the eggs are well beaten.
- Next, stir in the bacon bits, chopped sausage, diced peppers, chopped chives, and grated cheddar cheese. Pour this mixture into the lined slow cooker.
- Close the slow cooker lid and cook on the ‘high’ heat setting for 2 to 2 1/2 hours, until the eggs are set. Garnish with more chives before serving, if desired.
- Find baking instructions for this recipe in the recipe post above.
Nutrition
Easy Roasted Breakfast Potatoes
Ingredients
- 3 lbs potatoes, red or yellow
- 3 tbsp olive oil
- 2 tsp sea salt
- ground black pepper
- 1/2 tsp dried garlic powder
- 1/2 tsp dried onion powder
- 1/2 tsp paprika
- 1 tbsp dried parsley, or 2 tbsp fresh parsley
- 1 tbsp pure maple syrup
- 1/2 tbsp hot sauce, optional
Instructions
- Preheat the oven to 450°F. Line a large baking sheet or casserole dish with Reynolds Wrap® Non-Stick Foil.
- You can peel the potatoes, or leave them unpeeled, depending on your preference. Chop the potatoes into large chunks, then add to large mixing bowl.
- Drizzle the potatoes with olive oil, then add all the seasonings. Toss the potatoes until they’re well coated.
- Spread the potatoes onto the lined baking sheet. Cover the pan with a second sheet of Reynolds Wrap® Non-Stick Foil.
- Roast the potatoes at 450°F for 15 minutes, then remove the foil. Continue to roast for another 30 to 40 minutes until the potatoes are golden brown and fork tender. Stir and toss the potatoes occasionally.
- Serve these breakfast potatoes on the side with the egg casserole.
Hi! Would pressure cooker work using slow cook setting? Thank you
Hi Inna! I personally don’t have a pressure cooker with that type of setting. If you have used in the past successfully, I think it should work for this recipe, too. Enjoy!