Crockpot Breakfast Casserole

Crockpot Breakfast Casserole - FamilyFreshMeals.com -

What can I say, I’m on a roll with my crockpot! This breakfast recipe is the BEST! You wanna know why?

Well, you put all the ingredients in before you go to bed, set your crockpot and wake up to a kitchen bursting with heavenly smells, and a warm, hearty meal. No fuss, just scoop onto a plate with a side of fresh fruit, and you have yourself a beautiful breakfast.

Here are my suggestions. When the casserole was done, I wish I had added a bit more salt and pepper. So my suggestion is to add salt and pepper to taste on each hash brown layer. Nothing crazy… just a pinch of each to season each layer. Go light, because you can always add more when you serve it.

Also, feel free to play around with the meats. Use bacon, sausage, ham…or heck.. ALL THREE! hehe. The vegetarian bacon I used was great and I can’t wait to try a sausage one next.

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Hope you enjoy!

How to make Crockpot Breakfast Casserole

Ingredients 
1 dozen eggs
1 cup milk
2 lbs of hash brown potatoes. (you can use frozen hash browns, just cook for 8-9 hours, instead of the 7-8)
1 lb of bacon or veggie Morning Star bacon– cooked, drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)
1/2 cup onions – diced
3 cups cheddar cheese – shredded
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)  

Directions: 
  1. Beat 12 eggs until well blended.
  2. Next, beat in milk and garlic powder, mustard, 1 tsp salt, and 1/2 tsp pepper. Set aside.
    Crockpot Breakfast Casserole - Eggs being whisked in a blue bowl
  3. Layer potatoes (I suggest to season each potato layer to taste…..a small pinch of salt and pepper) and sprinkle 1/3 of the onions.
  4. Next sprinkle 1/3 of the bacon.
  5. Last but not least, top with 1 cup of cheese.
    Crockpot Breakfast Casserole - Hash brown potatoes, topped with bacon and shredded cheese
  6. Repeat this layering 2 more times to have a total of 3 layers….ending with cheese.
  7. Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.
Pouring egg mixture over hash brown, bacon and cheese layers in the slow cooker

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How wonderful it was to come downstairs Saturday morning and not have to worry about cooking breakfast. Mommy loves that!
We all really loved this one and hope you do too!
XO Corey

Crockpot Breakfast Casserole - FamilyFreshMeals.com

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4.90 from 227 votes

Crockpot Breakfast Casserole

Author Corey Valley
Make your crockpot slave all night and wake up to this delicious Crockpot Breakfast Casserole recipe. Perfect for Christmas morning breakfast!
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes

Ingredients
 

  • 1 dozen eggs
  • 1 cup milk
  • 2 lbs of hash brown potatoes. you can use frozen hash browns, just cook for 8-9 hours, instead of the 7-8
  • 1 lb of bacon or veggie Morning Star bacon- cooked drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)
  • 1/2 cup onions - diced
  • 3 cups cheddar cheese - shredded
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1 tsp salt & 1/2 tsp of pepper I am recommending an additional pinch of salt and pepper for each layer of hash browns

Instructions

  • Beat 12 eggs until well blended.
  • Next, beat in milk and garlic powder, mustard, 1 tsp salt & 1/2 tsp pepper. Set aside.
  • Layer potatoes (I suggest to season each potato layer to taste.....a small pinch of salt and pepper) and sprinkle 1/3 of the onions.
  • Next sprinkle 1/3 of the bacon.
  • Last but not least, top with 1 cup of cheese.
  • Repeat this layering 2 more times to have a total of 3 layers....ending with cheese.
  • Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.

Video

Nutrition

Calories: 416kcal | Carbohydrates: 23g | Protein: 29g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 294mg | Sodium: 766mg | Potassium: 594mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 9.3mg | Calcium: 261mg | Iron: 2.7mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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crockpot breakfast casserole - familyfreshmeals.com
Make your crockpot slave all night and wake up to this delicious Crockpot Breakfast Casserole recipe. Perfect for Christmas morning breakfast!

 

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332 Comments

  1. Not sure whether it’s the cold temps or the convenience, but I’m totally loving my Crock pot right now. Thanks for a fabulous recipe, I’ll def be trying this next week! 🙂

      1. Tammy jones says:

        3 stars
        I made this last night, had it on low for 8 hrs (I used frozen hash browns) the house smelled delicious but it was burnt around edges and the whole this is soo dry.

        1. Sorry that it was too dry for you Tammy. Next time I would suggest cooking it for less time then. Hope that helps 🙂

          1. 5 stars
            I make a similar recipe and leave it on WARM from 11pm to 7 or 8 am when I turn it up to finish up cooking the eggs. It still gets a bit brown around the edges but not as bad as leaving it on low all night.

          2. 5 stars
            I made this this weekend for a group of friends. It turned out AMAZING! I didn’t even include the cheese because we had one guest who is allergic to cheese. Because of this I wanted to add something to make up for the missing cheese so I added one 4oz can of green chilies (not drained) and a diced red pepper. I diced a red pepper and small onion and mixed it with the green chilies. I layered the potatoes (used only a 1lb bag), chilly mixture and turkey bacon for about 3-4 layers making sure to salt and paper the potatoes at each layer. Poured the egg mixture over it and left it on low from 12:30AM until 8:30 AM and everyone raved! I served shredded cheddar cheese on the side so the cheese lovers could top it with as much cheese as they liked. It was very flavorful and moist. I must say it wasn’t “pretty” but very good! Most of my guests got seconds throughout the morning. I turned it to warm so they could continue to help themselves. Glad I didn’t read the negative reviews prior to trying! I’ll definitly make again with my modifications!

          3. I am so happy you and your guests loved it!

        2. I followed exact directions and it was very bland and dry. I think the combination of eggs & hashbrowns just doesn’t work in a crockpot. I am only posting this so someone does not waste money on a lot of ingredients only to have it turn out inedible. I would put this in a casserole dish in the oven for only maybe and hour or two and add spices to give it flavor.

          1. Hey Jennifer. Sorry that the casserole wasn’t to your liking. As I have stated before, some crockpots run hotter, which would have dried out your casserole.

          2. Mikayla Brown says:

            5 stars
            Oh hush this is delicious!

        3. 5 stars
          We used breakfast sausage cooked and drained instead of bacon and it was very juicy, but a bit bland. We used a crock pot liner for easier cleanup and cooked it on low for 7-8 hours (frozen hash browns).

      2. What is considered 1 serving size?

      3. 5 stars
        I tried this receipe last night, tweaked a bit. I left the sausage uncooked and added an extra 1/2 cup of milk,; cooked for 8 hours, it came out moist and deliscious. The guys at work loved it! Thank you.

        1. 5 stars
          I made this yesterday and it was amazing – although my crock pot must pak a heck of a lot of heat because mines was cooked in less than 3 hours….so setting my alarm Christmas morning for 6am – pop it from the fridge to the slow cooker and voila! 9am and breakfast is served….and thanks to whomever suggested the lining – great idea!

          1. Julie Greenman says:

            Did you cook it on high for just 3 hours?

        2. Did you crumble the uncooked sausage? Trying to figure out how to use my roll of uncooked sausage …how to layer it.

      4. 5 stars
        I made this last Christmas & I just finished putting it all together in the crockpot tonight so it will be ready tomorrow! I didn’t have a problem with it being bland because I followed your advice & salted each layer. I did double the amount of eggs so I didn’t have any issues with it being dry either. This year I am making it with diced ham, so I didn’t salt after every layer as ham tends to be salty anyway. I also used 1/2 & 1/2 instead of milk. Delicious!

    1. Cheryl Van De Beuken says:

      Would not recommend this recipe. Too dry, no veggies, very little to no flavor.

      Sorry. Maybe add fresh spinach, bell peppers, little more cheese. Also garlic.

      1. WH in Austin says:

        That sounds yummy!!! I thought of adding spinach to mine, guess I should have…I am awaiting my casserole now. But I made it, and then looked up this recipe, so I have nobody to blame but myself!

    2. Jill Hanna says:

      Can I double the crock pot breakfast recipe? Does that change the cook time?

    3. Scott Nelson says:

      I made this for a work pot luck breakfast and it was a hit. Based on previous comments I added 6 more eggs and another cup of milk. I didn’t have any ground mustard on hand, so I just seasoned to taste with salt/pepper, garlic powered and dried parsley. I also modified the recipe and used Morning Star Farms maple veggie sausage patties instead of meat as I have several vegitarians on staff. I started the crock pot on low at 10:00 pm the night before; I got up at 6:00 am and turned it down to the warm setting. On the warm setting the casserole pulled away from the sides of the crock and had a nice browned crust. Everyone enjoyed and could hardly tell it was not real meat.

      1. Scott Nelson says:

        Oh.. I forgot to say I chopped up the patties I didn’t leave them whole. I also used frozen chopped onion make the prep even easier!!

    4. Do you think if I have a large crockpot I could double this? I’m cooking for 16

      1. Did you double it? How long did it take?

    5. 5 stars
      Added chorizo, bacon, and sausage to mine. Instead of pepper and garlic powder used taco seasoning to flavor,used mexican cheese, and in between layers added enchilada sauce, topped with a little bit of chunky salsa. Oh yeah, and I used tater tots. Came out really good.

      1. Jean Graves says:

        5 stars
        That sounds amazing… making tonight and might just have to try this!

    6. 5 stars
      Made this for a bunch of high school wrestlers for breakfast and there wasn’t a scrap left! Doubled the eggs and milk and used tater tots instead of hash browns but otherwise everything else was the same. Will do it every time I need to make breakfast for a crowd! Thank you!

    7. What SIZE crock pot-3 qt, 5 qt???

      1. I would use a 5 qt crockpot 🙂

    8. 5 stars
      Fantastic recipe the taste is really great. I used frozen hash brown patties and followed the directions almost exactly. I did what another user had done and left the Crock-Pot on warm overnight to cook. The edges were a bit dry but the middle was creamy and delicious. I will definitely make this again. Thank you for sharing!

  2. I LOVE this idea!!! I use all of those ingredients (except the onion, because i’m allergic and dry mustard, well because I don’t like it LOL) when I make breakfast burritos!!! SO trying this!

    1. hehehe. That is what I love about this one…. you can make it your own. Add what ever meats you want, throw in some extra veggies.. have fun with it 🙂

  3. Anonymous says:

    Have been making this for years in a cast iron dutch oven on camping trips. never thought to try it in a crock pot

  4. Hi Chef Cory,
    Your little girl is just precious! I love the idea of putting this in the Crock Pot and getting up in the morning and it is ready to go. This is a great recipe! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Anonymous says:

    can you make this with out the eggs? my son is allergic to eggs
    what could substitute the eggs?
    shannon

      1. BELINDA BARFIELD says:

        I MAKE THIS WITHOUT THE EGGS AND I USE THE CREAM OF MUSHROOM SOUP BUT ALSO ADD A LITTLE SOUR CREAM. IT IS OH MY GOODNESS SO GOOD. NEVER THOUGHT ABOUT USING MEATS WITH IT AND ALSO USING THE CROCK POT. MY RECIPE IS JUST THE POTATOES ONIONS AND CHEESE AS A SIDE DISH FOR DINNER. I AM GONNA TRY THIS FOR SURE. THANK YOU FOR YOUR RECIPE. LOOKS GREAT

    1. They have fake eggs at most stores. They’re actually not bad

  6. Can I halve the recipe if so how long do I put it on for. It just seems a lot for two people.

    1. Anonymous says:

      Or you can cook it at full size, then freeze the leftovers in individual servings…. Voila! Homemade breakfast bowls! 🙂