The Crock Pot breakfast scramble is a true morning hero—warm, hearty, and filled with all your breakfast favorites in one easy, hands-off recipe. Whether you’re feeding a crowd for brunch, getting ready for a busy morning, or just love waking up to a hot breakfast with zero effort, this dish delivers every time. It’s packed with protein, veggies, cheesy goodness, and all the flavors you crave, layered in a slow cooker and ready when you are. This recipe is a game-changer for holidays, weekend guests, or even meal prep during the week.
What makes this dish so convenient is the set-it-and-forget-it approach. No standing over the stove flipping eggs or managing multiple pans. Just layer the ingredients in your crock pot, turn it on, and let the magic happen. You can even prep everything the night before and start cooking in the early morning so it’s hot and ready when you get up. This breakfast scramble is also very flexible—easy to adapt based on what you have in the fridge or your favorite add-ins.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave or reheat a larger portion in a skillet over medium-low heat. This dish also freezes well—just portion it into freezer-safe containers and thaw overnight before reheating.
This recipe serves about 6 to 8 people, making it perfect for family breakfasts or gatherings.
You’ll love this recipe because it takes minimal effort, it’s full of flavor, and you can customize it endlessly. It’s great for slow mornings, brunch spreads, or prepping breakfast for the whole week. It’s a feel-good, fill-you-up kind of meal that satisfies every time.
You’ll need a 6-quart slow cooker, a cutting board, a knife, a mixing bowl, a whisk, a spatula or spoon for layering, and measuring cups and spoons.
Use pre-cooked meats to save time. Spray your slow cooker with nonstick spray to prevent sticking. Don’t overcook the eggs—check for doneness around the 6-hour mark on low. Whisk eggs well to ensure even texture throughout.
Ingredients
1 (26 oz) bag frozen hash browns
1 pound breakfast sausage, cooked and crumbled
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
2 cups shredded cheddar cheese
12 large eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Directions
Spray your slow cooker with nonstick spray. Layer half the frozen hash browns in the bottom, followed by half of the sausage, peppers, onions, and cheese. Repeat with the remaining ingredients in the same order.
In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour the egg mixture evenly over the layered ingredients in the crock pot.
Cover and cook on low for 6 to 8 hours, or until eggs are fully set and cooked through.
Once done, give everything a gentle stir and serve warm.
For variations, swap sausage for bacon or ham, use different cheeses like Monterey Jack or pepper jack, or add chopped spinach or mushrooms for extra veggies. A dash of hot sauce or a side of salsa makes a great finishing touch.