CrockPot Breakfast Casserole

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CrockPot breakfast casserole goes from the slow cooker to the table in a matter of hours! Set the Crock Pot at night and get some rest, or whip it up in the morning! Either way, breakfast is ready with all the right flavors to get everyone’s day started off right!
A combination of shredded hash browns, sausage or ham and lots of cheese is covered with eggs and “bakes” to perfection in the slow cooker. Making a CrockPot breakfast casserole recipe has never been easier!

Slow Cooker Breakfast Casserole cooked and ready to eat

How To Make a Breakfast Casserole (Crock Pot Version)

  • HASH BROWNS: Shredded hash browns work best in this recipe. If you prefer more ‘potato’ in your casserole, you can certainly use diced hash brown potatoes or homestyle potatoes.
  • MEAT: I most often use sausage or ham. Bacon (or really any breakfast meat) will work perfectly in this recipe!
  • CHEESE & EGGS: I love the flavor sharp cheddar adds but any cheese works. Use whole eggs or even low fat egg substitute.
  • TOPPINGS: Feel free to add salsa or Tabasco and once you’re ready to serve, a nice dollop of sour cream and some chopped green onions!

Slow Cooker Breakfast Casserole ingredients

To make Slow Cooker Breakfast Casserole:

  1. PREP: prep the veggies and dice the meat.
  2. WHISK: whisk the eggs, milk, dry mustard, and salt and pepper.
  3. LAYER: layer the hash browns, meat, onions, cheese, and peppers. Repeat, ending with cheese.
  4. COOK: cook on HIGH for 2 1/2 to 3 hours, or LOW for 7-8 hours.

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How Long to Cook a Breakfast Casserole

This slow cooker breakfast casserole recipe will take about 7-8 hours on LOW and 2 1/2 – 3 hours on HIGH in a 6QT slow cooker. If you’re working with a smaller slow cooker or doubling the recipe, the cooking time may need to be adjusted slightly to compensate.

Slow Cooker Breakfast Casserole on a couple plates

Can You Freeze CrockPot Breakfast Casserole?

Like all casseroles, the best way to freeze them is to make sure they are fully cooled before they’re put in the freezer.
Once it is fully baked, chill overnight and then the next day, remove and either slice into portions and freeze individually or freeze in sections in a plastic bag. Just reheat in the microwave! Easy to make and easy to clean up!

Slow Cooker Breakfast Casserole on a couple plates
4.86 from 74 votes
Review Recipe

Slow Cooker Breakfast Casserole

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8 servings
Author Holly Nilsson
This recipe is an easy and hearty breakfast casserole that cooks while you sleep thanks to the crockpot!

Ingredients

  • 1 bag Frozen Hash Brown Potatoes 32 ounces
  • 1 pound bacon, sausage or ham cooked & cumbled or diced
  • 3 green onions sliced
  • 8 ounces sharp cheddar cheese shredded
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 12 eggs
  • 1 cup milk
  • salt and pepper to taste
  • 1 teaspoon dry mustard

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Instructions

  • If using bacon or sausage, cook and crumble. 
  • Grease a 6qt slow cooker. Place half of the hash browns, meat, onions, cheese and peppers. Repeat layers ending with cheese,
  • Whisk eggs, milk, dry mustard and salt & pepper in a medium bowl. Pour egg mixture over the remaining ingredients.
  • Cook on low for 7-8 hours or high for 2 ½ – 3 hours.

Recipe Notes

Shredded (not diced) hash browns work best in this recipe. Use hash browns from frozen, defrosted hash browns will cook faster.

Nutrition Information

Calories: 466, Carbohydrates: 5g, Protein: 23g, Fat: 38g, Saturated Fat: 15g, Cholesterol: 314mg, Sodium: 659mg, Potassium: 324mg, Sugar: 2g, Vitamin A: 980IU, Vitamin C: 16.5mg, Calcium: 284mg, Iron: 1.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword crock pot breakfast casserole, overnight breakfast casserole, slow cooker breakfast casserole
Course Breakfast
Cuisine American

Slow Cooker Breakfast Casserole on a plate with a fork
Slow Cooker Breakfast Casserole in the slow cooker and on a plate shown with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I made this exactly how it says and did it on high for 3 hours. At 2.5 hours the center was still all liquid so I mixed it all over in hopes to get it all to cook better. Where did I go wrong? Is it better cooking it on low?

    1. Hi Daria, I am not sure what went wrong. It should have fully cooked through. If you prepare it ahead of time and the mixture is very cold (from the fridge) it can take extra time to cook.

      You can test your slow cooker following this guide to see if your slow cooker is not getting as hot as normal.

    2. I’m cooking it now and it’s been on high, cooking for over 3 hours. Very liquidy in the middle. I’ve been cooking for over 20 years and followed the recipe exactly too. I can assure you it is NOT the heat from my crockpot, my crockpot works just fine, it IS the recipe itself So look, paid money for ingredients just to have it turn out like soup.

      1. So sorry this recipe didn’t turn out for you, Chrissy! I am not sure what went wrong, we have had great success with this recipe.

  2. If you don’t have a crockpot or would like to make it the oven, what do you think temperature and time would be?

    1. While we haven’t made this recipe in the oven, we do have a hashbrown breakfast casserole recipe for the oven. You could follow the steps there. It would likely take a little longer, maybe about 15 more minutes, because this recipe is a bit bigger. Hope that helps!