Dump raw crumbled sausage in the slow cooker and 5 other ingredients to get a morning meal so delicious your weekend guests will be begging for more!

This 6-ingredient slow cooker sausage croissant casserole is my kind of weekend magic: you literally dump raw crumbled sausage and just five more ingredients into the crock, turn it on, and let breakfast take care of itself. It tastes like a cozy sausage, egg, and cheese croissant sandwich baked into a casserole, with buttery flaky pieces on the bottom, juicy sausage on top, and a custardy, cheesy layer binding it all together. I started making this for overnight guests when I realized I didn’t want to be standing over the stove flipping eggs while everyone else was sipping coffee—now I toss it together in 10 minutes, set the slow cooker, and wake up to a hot, hearty breakfast that makes the whole house smell amazing.

Serve this casserole straight from the slow cooker with a simple fruit salad (think berries or orange slices) and a pot of hot coffee for a relaxed weekend vibe. A little hot sauce or salsa on the side is perfect for anyone who likes a kick, and a small green salad works if you’re turning this into a brunch spread. Leftovers reheat well, so you can tuck a square into a meal-prep container with some grapes or sliced veggies for an easy grab-and-go breakfast during the workweek.

Servings: 6-8

1 pound raw pork breakfast sausage, casings removed and crumbled

Lightly grease the inside of a 4- to 6-quart slow cooker crock with cooking spray or a thin layer of butter so the croissant pieces don’t stick.

Open the tube of refrigerated croissant dough and tear the dough into bite-size pieces, about 1- to 2-inch chunks. Scatter the croissant pieces evenly over the bottom of the slow cooker to form a loose, flaky layer.

Crumble the raw pork breakfast sausage directly over the croissant pieces in the slow cooker, spreading it out so there are small, even bits of sausage covering the pastry layer. Do not cook the sausage first—the slow cooker will cook it through.

In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and well combined.

Sprinkle the shredded cheddar cheese evenly over the sausage and croissant layer in the slow cooker.

Slowly pour the egg and milk mixture over the sausage, cheese, and croissant pieces, making sure to cover as much of the surface as possible so everything gets a bit of the custard.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the eggs are set in the center, the sausage is fully cooked through, and the edges are lightly golden. Try not to lift the lid in the first 2 to 3 hours to keep the heat consistent.

Once cooked, turn the slow cooker to WARM and let the casserole sit for 10 to 15 minutes to firm up slightly. Scoop and serve directly from the crock. If desired, top individual servings with extra shredded cheese or a dash of hot sauce.

Swap the sausage: Use spicy breakfast sausage for a little heat, or try turkey sausage if you want something lighter. Cheese options: Cheddar is classic, but pepper jack adds spice, and Swiss or Gruyère gives a more brunchy, café-style flavor. Add-ins (without adding more than a cup total so it still sets well): Sprinkle in 1/2 cup diced bell peppers, onions, or mushrooms over the croissant layer before adding the sausage, or toss in a handful of baby spinach. Make-ahead tip: You can assemble everything in the slow cooker insert the night before (except don’t leave it in the heating base), cover, and refrigerate. In the morning, set the insert into the slow cooker base, let it sit at room temp for 15 to 20 minutes, then cook as directed. Texture tip: If you like the top extra golden, you can carefully transfer the ceramic insert to your oven (only if it’s oven-safe per the manufacturer) and broil for a couple of minutes at the end. Leftovers reheat well in the microwave in 30- to 45-second bursts, or wrapped in foil in a 325°F oven until warmed through.