Slow Cooker Breakfast Casserole

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Slow Cooker Breakfast Casserole! Bacon, hash browns, cheese & more! A delicious dish to wake up to!

How to Make Slow Cooker Breakfast Casserole

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This recipe is an easy an hearty breakfast casserole that cooks while you sleep thanks to the crockpot! We love this Slow Cooker Breakfast Casserole because it can be prepared the night before and enjoyed the next morning without any fuss!  It’s perfect for holidays, for when you’ve got guests over or even for a Sunday brunch!

 

This can easily be adapted to what is in your fridge and your preferences!  Ham or sausage work great in this recipe as well as any variety of veggies you prefer!

Note: Do not overcook.

Slow Cooker Breakfast Casserole! Bacon, hash browns, cheese make a perfect breakfast!

Items you’ll need for this recipe: 

* Slow Cooker * Frozen Hash Browns * Eggs *

Print Recipe
Servings: 8
SLOW COOKER BREAKFAST CASSEROLE
Prep Time:
20 mins
Cook Time:
6 hrs
Total Time:
6 hrs 20 mins
 
Author: Holly
Course: Breakfast
Cuisine: American
Keyword: slow cooker breakfast casserole
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 oz
  • 1 lb Bacon
  • 1 Small Onion diced
  • 8 oz Shredded Sharp Cheddar Cheese
  • 1/2 Red Bell Pepper diced
  • 1/2 Green Bell Pepper diced
  • 12 Eggs
  • 1 cup Milk
Instructions
  1. Cut bacon into small pieces, cook and drain (You could use precooked bacon to speed up the process).
  2. In the bottom of a slow cooker, layer: half of the hash browns and half of the following: onions, bacon, green and red peppers and cheese. Repeat layers with the remaining ingredients ending with cheese.
  3. In a medium sized bowl beat eggs and milk together. Pour egg mixture over the casserole and top with salt and pepper to taste.
  4. Cook on Low for 6-8 hours (or high for 2 1/2 – 3 hours).
Nutrition Information
Calories: 466, Fat: 38g, Saturated Fat: 15g, Cholesterol: 314mg, Sodium: 659mg, Potassium: 324mg, Carbohydrates: 5g, Sugar: 2g, Protein: 23g, Vitamin A: 19.6%, Vitamin C: 20%, Calcium: 28.4%, Iron: 9.3%

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

 

Here are a few more recipes you’ll love

* Overnight Breakfast Casserole * Overnight Apple Pie French Toast * 30 Make Ahead Breakfast Recipes *

 

More slow cooker recipes

 

Holly

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!

40 comments on “Slow Cooker Breakfast Casserole”

  1. Contemplating somewhat heavily on trying this little casserole recipe out for Christmas morning; I have one question though: Where do you put the diced and cooked bacon, on top of the casserole when done, or the interior of the casserole the bacon once it’s well-cooked, or the bottom of the thing? The recipe doesn’t specify where you put it at all (at least for me). Other than that, it looks so dang good! Merry Christmas, Holly!

  2. Would this be ok to mix the night before and put in fridge?

  3. If I bake this in the oven what temperature should i use and how long to bake it. I want to make it for a brunch

  4. This looks delicious can’t wait to try it. Out of curiosity, have you ever tried adding Spinach to this recipe? If so, how did it go? 

  5. Hello. Im curious what the white substance is in the pic. Sour cream?

  6. Can you half this recipe? It’s just my girlfriend and myself. I know we won’t be able to finish it all and don’t want to waste it. If it’s in half, would the time be different?

    • Yes, you can half this recipe (and I have many times). I cook it in an 8×8 dish for about 40 minutes (ensure a knife comes out clean). If you do end up with leftovers, it reheats beautifully.

  7. Hello, I was curious if you know anyone that has tried egg substitute like EggBeaters? Thanks.

  8. I am disappointed! Only thing different is I added mushrooms and this turned out awfully dry and bland! I’m glad I woke up early and checked on it because it would have been completely inedible by 6am after being on low for 8hrs! It is dry and crispy! Good thing my hubby will still eat it, he doesn’t like to waste food!

    • Oh no Kristy, I’m so sorry this didn’t work out for you. How disappointing!! My slow cooker cooks this recipe perfectly with very slightly crispy edges. What size of slow cooker did you use?

  9. How many will this feed?

  10. Will the eggs turn rubbery if you cook it for 8 hours on low then let it sit on warm until everyone is up and ready to eat breakfast?

  11. Approximately how much salt do you end up adding?

  12. I tried the recipe on high for 4 hours and it was delicious. Thank you for the recipe and idea. My family loved it and my husband woke up this morning on father’s day to this delicious breakfast. And breakfast is his favorite meal so he was in heaven. He said this is my breakfast lunch and dinner!!!

    Thank you again.

  13. Could you double the recipe ?
    We are looking to feed more than 8 people for a brunch
    Thanks!

  14. This sounds great, I plan to make this for friends as a thank you for helping my fiance and I stuff our wedding invitations this coming Sat morning.

    Do you know if shredded russet potatoes would work, rather than frozen?

    Thank you!

  15. I can’t tell from the pictures…. does it matter what type of frozen hashbrowns? Shredded, o’brien, etc.

  16. Can you cook on high for 2 hours in crockpot

  17. My mother-in-law came in town and this was a big hit. Even the kids loved it.

  18. I am cooking for one – How many days will this last? If I make it on Sunday night can I eat it for breakfast throughout the week?

    • I haven’t kept it longer than 3 days. If you would like to keep it longer you may try freezing it. Please let us know how it works out for you.

  19. What is the best size of crockpot to use and how many does it feed?

    My brother made it for a brunch for a bunch of his friends.

    Thanks!

  20. Do you think this is something that could be made on a Thursday night and keep it in the fridge until Saturday morning? If I’d make the dish ahead of time then add the eggs and milk before I heat it up

  21. this looks so good! We do Thanksgiving breakfast at our house. This would be a great thing to make and free up some space on the stove and in the oven!

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