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Delicious Crockpot Breakfast Casserole with eggs, bacon, cheese, and hash browns.

Crockpot Breakfast Casserole

A cozy, effortless breakfast made in a slow cooker, combining eggs, cheese, veggies, and meat for a delicious morning dish.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 bag Frozen hash browns Or diced potatoes.
  • 12 pieces Eggs For a standard 6 quart slow cooker.
  • 1 cup Milk or half and half Use half and half for a richer custard.
  • 2 cups Cheddar cheese Other cheese options include pepper jack or a blend.
Meat and Veggies
  • 1 pound Breakfast sausage or bacon Cooked and drained.
  • 1 cup Bell peppers Diced.
  • 1 cup Onions Diced.
  • 1 cup Optional veggies like mushrooms or spinach Consider adding these for extra nutrition.
Seasonings
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika For color.
  • to taste Salt and pepper
  • 1 can Green chiles Optional, for a bit of heat.

Method
 

Preparation
  1. Grease your slow cooker generously with butter or cooking spray.
  2. Brown sausage or bacon until fully cooked and drain extra fat.
Layering
  1. Spread half the potatoes on the bottom of the slow cooker.
  2. Sprinkle half of the cooked meat, half of the peppers and onions, and a third of the cheese.
  3. Repeat with the remaining potatoes, meat, veggies, and another third of the cheese.
Egg Mixture
  1. Whisk eggs with milk, salt, pepper, garlic powder, and paprika, adding any optional ingredients such as green chiles or spinach.
  2. Slowly pour the egg mixture over the layered ingredients and top with the remaining cheese.
Cooking
  1. Cover and cook on Low for 6 to 8 hours, or on High for about 3 to 4 hours.
  2. Check for doneness; the center should be set with a slight jiggle.
  3. Allow to rest for 10 to 15 minutes before slicing.

Notes

Can be frozen after cooking. Let cool, cut into squares, wrap, and freeze for up to 2 months. To reheat, thaw overnight and warm in the oven or microwave.