This page brings together five breakfast dishes built around casseroles, muffins, and make-ahead baking. Each one uses a straightforward method to layer, mix, or bake familiar morning ingredients.
The recipes include slow cooker and oven options with sausage, potatoes, eggs, cheese, and a pumpkin muffin variation with a cream cheese center.
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- Overnight Slow Cooker Breakfast Casserole
- Easy Sausage Breakfast Muffins
- Pumpkin Cream Cheese Muffins
- Slow Cooker Amish Breakfast Casserole
- Southwest Breakfast Casserole
Overnight Slow Cooker Breakfast Casserole
This slow cooker casserole layers frozen hash browns, diced onion, bell peppers, browned sausage, and cheddar cheese before the egg mixture goes in. The eggs are whisked with half-and-half, salt, and pepper, then poured evenly over the layers without stirring so the ingredients stay arranged as they cook.
To make it, the sausage is browned first in a skillet and the slow cooker is greased before layering begins. It cooks covered on low for 6 to 8 hours or on high for about 2 hours, until the eggs are set, and can be finished with chopped green onions if desired.
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Easy Sausage Breakfast Muffins
These breakfast muffins combine cooked sausage, sharp cheddar, Bisquick baking mix, and whisked eggs into a simple batter baked in a 12-cup muffin tin. The mixture is stirred until smooth, then the sausage is folded in so it distributes evenly through each portion.
The tin is greased before filling, and each cup is filled about two-thirds full to leave room for rising. The muffins bake at 350°F until the tops are golden brown and a toothpick inserted in the center comes out clean, then they are cooled briefly before serving warm.
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Pumpkin Cream Cheese Muffins
These pumpkin muffins hide a frozen cream cheese center inside a spiced pumpkin batter and finish with a crumb topping. The filling is made first by beating softened cream cheese with confectioners sugar, shaping it into a log, and freezing it so it slices neatly into pieces for the centers.
The batter is mixed from eggs, sugar, pumpkin puree, and canola oil, then combined with flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. After a short chill, the muffins are assembled with batter, a slice of filling, more batter, and topping, then baked at 425°F before lowering the oven to 350°F.
Get the full Pumpkin Cream Cheese Muffins recipe
Slow Cooker Amish Breakfast Casserole
This Amish breakfast casserole layers unthawed shredded hash browns, cooked crumbled breakfast sausage, and shredded cheddar in a greased slow cooker. A smooth egg mixture of eggs, milk, kosher salt, and optional black pepper is poured over the layers without stirring so the casserole sets as one dish.
It cooks covered on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the eggs are set in the center and the edges are lightly golden. After a brief rest on WARM, it is spooned into bowls and can be served with fruit, toast, English muffins, salsa, hot sauce, green onions, or sour cream.
Get the full Slow Cooker Amish Breakfast Casserole recipe
Southwest Breakfast Casserole
This Southwest casserole combines chorizo, frozen potatoes O’Brien, eggs, milk, green chiles, and Colby Jack cheese for a hearty baked breakfast. The chorizo is cooked first until slightly crispy, while the egg mixture is whisked separately with chili powder, oregano, salt, and black pepper before the chiles are stirred in.
The potatoes go into a greased 9×13-inch baking dish, followed by the chorizo and part of the cheese. The egg mixture is poured over the top, finished with the remaining cheese, and baked uncovered until the eggs are fully set and the cheese has melted, then rested briefly before slicing.
