Years ago I posted a slow cooker breakfast casserole idea on RE, but it’s now buried in my archives. Time to revive the idea and post a new recipe, one I tried this last weekend with my family.

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You prepare it the night before, turn on the slow cooker, go to bed, and when you wake up, breakfast is ready!

By the way, here’s a little trivia on the difference between a crockpot and a slow cooker. I found it to be interesting.

Back to the yummy recipe …

We love gouda cheese, and the flavor was really good in this casserole.

I also baked my own potatoes, cooled, peeled and shredded them for the recipe. It’s much less expensive than buying frozen.

Do you ever make your own hash browns, or do you always buy frozen?


Recipe: Slow Cooker Gouda Sausage Breakfast Casserole {}

Summary: Make the night before; cook through the night. Wake up to a delicious breakfast ready to serve with sour cream and fresh salsa.


  • 5 small potatoes, baked, cooled, peeled, and shredded
  • 18 links Turkey Sausage, sliced
  • 2 cups shredded Gouda cheese
  • 1/2 cup julienne-cut, sun-dried tomatoes packed in oil, and drained
  • 1/3 cup onions, finely chopped
  • 14 eggs
  • 1/2 cups milk
  • Salt and pepper to taste


  1. Spray a 6 quart slow cooker with cooking spray.
  2. Wash and microwave 5-6 small potatoes for 5-6 minutes. Cool, peel, and shred. Set aside.
  3. Layer 1/2 of the potatoes on the bottom of slow cooker.
  4. Top with half of the sausage, 1 cup Gouda cheese, sun dried tomatoes and onions. Repeat layering.
  5. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.
  6. Pour evenly over potato-sausage mixture.
  7. Cook on low setting for 6-7 hours or on high setting for 3-4 hours or until eggs are set.
  8. Serve with sour cream and fresh salsa.

Preparation time: 10 minute(s)

Cooking time: 6 hour(s)

Number of servings (yield): 6