Crockpot Cheesy Breakfast Potatoes

Crockpot cheesy breakfast potatoes

The Spruce / Leah Maroney

Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
474 Calories
37g Fat
18g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 474
% Daily Value*
Total Fat 37g 48%
Saturated Fat 20g 102%
Cholesterol 112mg 37%
Sodium 947mg 41%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 8%
Protein 17g
Calcium 282mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 Cheesy breakfast potatoes have never been easier. They are full of rich potatoes, cheddar cheese, and smoky sausage and they're made right in the crockpot! Almost no dishes are involved and it is a super easy cleanup. Simply throw the ingredients in the crockpot, set it and forget it. There's no pre-cooking needed and it truly only requires one pot. These are the perfect potatoes for an afternoon brunch or for a houseful of guests.

Feel free to omit the peppers or onions or substitute different kinds of sausage for the andouille. Andouille is super flavorful and gives the potatoes a nice smoky flavor. However, you can use chorizo, regular breakfast sausage, or even pre-cooked bacon or ham in this recipe. It can be customized easily depending on what you have in the house.


  • 3 to 4 medium russet potatoes (peeled and diced)
  • 1 green bell pepper (diced)
  • 1 small yellow onion (diced)
  • 4 andouille sausages, appx. 10 ounces (diced)
  • 1 1/2 cups cheddar (shredded)
  • 1/4 cup sour cream
  • 1 can of cream of mushroom or cream of chicken soup
  • 1/3 cup of water
  • 1 teaspoon of ground black pepper
  • 1 teaspoon season salt
  • 1 teaspoon of garlic powder
  • Garnish: fresh parsley (chopped)

Steps to Make It

  1. Dice the potatoes, green bell pepper, onion, and sausages in approximately the same size dice. Make sure to peel the potatoes before dicing.

  2. In a large crockpot combine the  sour cream, cream soup, water, pepper, season salt, and garlic powder.  Whisk so that the ingredients are completely combined.  

  3. Add the cheddar cheese and diced vegetables to the pot. Stir gently to combine.  

  4. Set the crockpot for 4 to 5 hours on low or 2 hours on high. Potatoes can stay warm overnight after cooking on low. They can also be cooked on the stove top in one pot for 30 to 45 minutes on low, while covered.

  5. After it has finished cooking add more salt and pepper to taste and garnish with fresh chopped parsley. Enjoy!