4.5 from 6 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
Course Breakfast
Cuisine American
This recipe is an easy and hearty breakfast casserole that cooks while you sleep thanks to the crockpot!
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  • 1 bag Frozen Hash Brown Potatoes 32 oz
  • 1 lb bacon, sausage or ham cooked & cumbled or diced
  • 3 green onions sliced
  • 8 oz sharp cheddar cheese shredded
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 12 Eggs
  • 1 cup Milk
  • salt and pepper to taste
  • 1 teaspoon dry mustard

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  1. If using bacon or sausage, cook and crumble. 

  2. Grease a 6qt slow cooker. Place half of the hash browns, meat, onions, cheese and peppers. Repeat layers ending with cheese,

  3. Whisk eggs, milk, dry mustard and salt & pepper in a medium bowl. Pour egg mixture over the remaining ingredients.

  4. Cook on Low for 7-8 hours or high for 2 1/2 – 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, Fat: 38g, Saturated Fat: 15g, Cholesterol: 314mg, Sodium: 659mg, Potassium: 324mg, Carbohydrates: 5g, Sugar: 2g, Protein: 23g, Vitamin A: 980%, Vitamin C: 16.5%, Calcium: 284%, Iron: 1.7%

(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