Make your crockpot slave all night. Check out how!
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.
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)
- Beat 12 eggs until well blended.
- Next, beat in milk and garlic powder, mustard, 1 tsp salt, and 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.
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
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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
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
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Nutrition Information:
Nutrition 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.
Katie Johnson says
Thanks for sharing this I made it for an Easter Brunch, it was so easy & it tasted great! 🙂 I will be making it again! Happy Easter!
~Kacy~ says
I made this dish for Teacher Appreciation Week on Tues. I made it almost as directed except I used green onions and added diced red bell pepper. Added a little spice as well and used frozen hash browns. I salt and peppered the layers as suggested and well and cooked all night on low from about 11:30-6:30am. Well, let’s just say it was the hit of the breakfast layout. All the teachers eagerly ate it all up. Served with homemade salsa, sour cream, and fresh fruit. Not a drop left. Thanks for the recipe. Very easy and not dry!
Corey says
Awesome Kacy! I am so glad they all loved it 🙂
Lisa says
This sounds great, we are going camping I would love to make this. Do you think I could use egg substitute?
Corey says
Yes! I think egg substitute would work out great 🙂
Ani says
I made this last night and I’m eating it as I type. It is delicious! I loved having a delicious breakfast ready for the family when we woke up. I followed the recipe, but I added my own spices (All Spice and Lemon Pepper and salt). I love it. Thank you!!
Tracy says
Tried this for a tailgate this past weekend. I used sausage, but for more flavor you could use spicy sausage. I also didn’t have hash browns so I grated potatoes it was awesome!!
Thanks for such a great idea!!
tonia says
Fixed this last night. Yummy. Not dry. I did add more eggs and used ham and sausage.
Liz says
Try throwing in a can of cream of chicken as Crackerbarrel does and about 2 tbs of butter or margarin if your item is too dry or bland … it also helps to fully coat all of the hasbrowns with pepper , garlic powder, and seasoning salt you wont be disappointed !
Lorraine says
I doubled this and put it in the oven . I had it in a roaster and it took a long time to be even on 350 so next time I’m going to try doing it in a glass pan . Very good casserole
Sonya says
I make this every sunday, I love the ease of putting whatever you want into it. I have learned to prevent burning if you have a warm setting on your crock pot USE IT and it really only needs to cook for 4 hours on that setting. I am usually up super late on Sat. nights so I start mine around 9 and stir it once in a while to help with the browning and this has cut the browning do almost nil. hope this helps others cuz there is nothing I love more then smelling it while it cooks and waking up to breakfast served!
Robin says
I made this last night, Today we were expecting snow and it’s also my little guys 8th birthday. It’s also the day before Thanksgiving and we have a lot of family staying with us for the week.
I used frozen hash browns, which you only need 1 pound of frozen hashbrowns. I also used 1/4 t. of onion salt instead of actual onions, and a squirt of yellow mustard instead of dry mustard. I also used an additional cup of the shredded cheddar cheese, so 4 cups in total. I also made 4 layers…it just worked better for my size pot. (I have a rather large pot!) It turned out really great! I put everything together and put the crockpot into the refrigerator at 7:30 PM, then I put it into the crockpot on low at 12:30 AM and cooked it for 8 hours. That worked out perfectly for us. I think the frozen hashbrowns help in keeping everything nice and moist. Timing is also everything, any more than eight hours and it probably would’ve been dried out. Great recipie!
Andrea says
Will this recipe fit a 3.5 quart slow cooker? Or should I cut it in half?
Paula says
What I have found with my crockpot is to cook all night on the keep warm setting…Know Thy Crockpot :o)
Comes out beautifully. This year I have to make mine nondairy so the cheese is on the side. I add ham dices, HOT sausage, Hot italian Sausage (sometimes Chirizo instead), smoked sausage, bacon, small frozen spinach, Broccoli, onions, fresh mushrooms and tomatoes (did I say I have one of those HUGE crockpots(???)) and of course the frozen potatoes. With all the salty spicy meats, I add no salt (I don’t add salt normally to my food) and the potatoes and eggs as well as the veggies absorb some of the spicyness.
People at work love this when we have a breakfast, and this is going to be Christmas Morning Breakfast at my son’s tomorrow.
Lo says
What is considered 1 serving size?
Jessica says
Hi!
I was searching for a good breakfast meal! I loved the idea of using the crockpot! I made this 3 times last winter. Including Christmas with both sides of our family. Everyone LOVED it! I use o’brien cubed frozen potatoes, I substituted onion powder because I’m allergic to fresh onions & added some additional cheese I think?
Thanks for the great recipe! It’s a hit! Planning to make it again this week! I’ve been craving it since I’m prego with baby #2.
Corey says
You are so welcome Jessica! Thanks for stopping by to share 🙂
Kim says
I can’t tell you how many compliments I get on this recipe!!! My daughter loves it, as well as my extended family and co-workers…even those who have allergies to gluten!! Thanks so much for sharing this fabulous recipe:)
Chelsea Goldkamp says
Hi Corey, and all. Love this site! Thanks for all the delicious recipes. Everything we have tried is absolutely golden! I would like to make this crock pot casserole for Easter Brunch. If I make it the night before and when it is done change the setting to keep warm, will the casserole dry out? Brunch is not until noon, that’s why I ask. Thanks so much for the insight!
Corey says
Thank you so much Chelsea!! Yes, If you keep the crockpot set at warm for that long, it will dry out. When it’s done, I would turn it off and then just reheat it later for brunch. I hope that helps Chelsea 🙂
Heather says
Late to the party, but I wanted to comment that I made this last night and it is so delicious! I used baked potatoes, which I grated on a cheese grater. My meat was ham, and instead of the seasonings I added several large shakes of Tabasco sauce. Cooked 6.5 hours on low, then kept warm till morning. A keeper- thanks!
Nanny B says
I have used your recipe for several brunches at my house over the last couple of years. This recipe never fails me. Most of the time I don’t change a thing. Though I have added jalepenos and a a can of rotel every once and awhile. Than you for publishing this recipe. It is my Brunch go to recipe.
Corey says
Yum! I love the idea of adding jalapeños and tomatoes! Sounds yummy 🙂 Thanks for sharing Nanny!
Melanie says
Thanks for this idea! I actually did it in muffin cups instead of overnight in the crockpot so I could have it right away. Plus I was able to freeze the ones we didn’t eat and they do reheat well. If anybody else wants to try this variation, I halved your ingredients and that worked for a standard 12-cup muffin pan. I only did two layers of the hashbrown / bacon / cheese because I didn’t know how well it would fit, but I could probably have done three. Thanks again!
Jessica says
I tried this for the first time last night, using 8 oz of ham instead of a pound, and it was SO SALTY we couldn’t eat it Will try making it again, with low sodium ham and without the tsp of salt in the eggs.
Also I keep trying to rate the recipe as 2 stars but am on my phone and it keeps filling in all 5 stars.
Corey says
Hey Jessica,
Yeah, everyone has different “salt tolerance levels.” I have had a ton of folks think there wasn’t enough salt in this recipe too! haha
April says
Does the meat have to be cooked first?
Has anyone tried it with goetta?
Marsha says
Can this recipe be multiplied
Corey says
Sure it you have a big enough crockpot. 🙂
Heather says
This is delicious! Brought it to work for a Friday breakfast and everybody loved it!!
Debbie says
Made this for work today, everyone loved it. I upped the mustard and garlic powder to 1/2 teas and added ham along with the bacon.
Darling says
Sounds delicious! For those wanting to make it without eggs, I read a similar recipe and they used 1 can of cream of chicken soup, and 1 can of cream of mushroom soup to the potatoes to keep them moist. I personally am allergic to mushrooms so it’s a no for the cream of mushroom soup for me.
June says
The cooking time needs to be cut back. Check at 4 hours. Potatoes were frozen and cooked on low.
L.D says
This recipe sounds great. How can it be modified for chicken or ground beef?
Corey says
I have never done that before. But if you try, please let us know how it turns out!
Amanda says
I read the comments before making this, and was a little concerned about it coming out dry. I used frozen hash browns, and for added moisture, I used 18 eggs instead of a dozen, 1 and 1/3 cups of milk, and diced ham. It was very moist and delicious.
JB says
I was sceptical at first to make this because of all the reviews stating it came out dry and bland, but I went ahead and tried it and I’m glad I did because it turned out great!! I seasoned each layer of hash browns with some pepper and seasoning salt and added some different colored peppers to each layer and used sausage instead of bacon, but followed the rest of the recipe as written. I turned it on low and left it alone for 7 hours…easy peasy! It was a test run for a baby shower brunch this coming weekend and it passed with flying colors! I will be adding more cheese this time out of personal preference too! Thanks for the great breakfast recipe!
Liz says
Just finished making this dish. I think to much potato. Didn’t add salt n pepper with each layer as I always try a recipe first then c if I can change it to my liking if I need to. Can I use 1 1/2 hash browns 1 cup onion the meat I will use sausage or ham next time should I cut down on the eggs n milk if I’m using half pound less potatoes. Otherwise it came out perfect definitely not too dry but to potato or. Thank you so much
Kelly says
Really bummed. Tried the recipe and made sure not to cook it too long like previous viewers had commented. This casserole was not good. It didn’t have a lot of flavor ( I did salt and pepper the layers) and the texture was not appetizing. Just a warning so others don’t waste the ingredients.
Corey says
I am so sorry you didn’t like it Kelly.
TJP says
I tried this recipe the other weekend! I cooked mine in a cheaper, 4-qt. Crock Pot with warm-low-high temperature settings. I cooked it for 5 hours on low and 1 hour on high, and it turned out perfect. I should note that I added mushrooms and sour cream to my recipe. To those complaining about dryness, I suggest adding either American cheese or cubes of Velveeta to the recipe and 8 oz. of sour cream to recipe. You can also substitute milk with heavy whipping cream (I go by sight, but you should look up ratios) you probably only need 3/4 cup heavy whipping cream. Anyways, I love the recipe and am glad I stumbled upon it!
K says
I’ve been making this for my work crew now 4 years straight ( the week of Christmas pot luck breakfast ) and its never dry never have an issue I cook it for 6 hrs on low bring it to work and if it looks brawn I just put it on warm if not I cook it more… I got to be plug it in and go… If your having issues its your crockpot time to get a new one or just do less time, I always use frozen hash browns I leave them out for a few minutes or there clumped together ive never had an issue and my 8 coworkers love it and I put bacon and sausage in this… its expensive to make but I love it
Emily says
I made this over night, and it was absolutely delicious! The only problem was I went back for seconds, and it was all gone. Thanks for the recipe! 🙂
Corey says
Haha. Now that’s a problem Emily! hahaha 🙂 So glad everyone loved it 🙂
Grace says
Love this recipe! people tell me this is the best breakfast casserole they’ve had. I usually add another type of meat, and sprinkle additional seasonings (lawyrs seasoning and garlic powder) on top of each layer of potatoes. The first time i made this according to the recipe’s cook time and crockpot setting, and it did overcook a little bit. I tried less time after that and it was perfect!
Kristen says
I was going to make this for my daughter’s baptism brunch, but with the timing of everything, I’d need to assemble it all before going to bed, refrigerate it, and then turn the crockpot on sometime in the middle of the night. Do you think this would work?
Leigh Ann Shaner says
We make this for our MOPs breakfast dish twice a month. We use 1/2 bag frozen potatoes, onions, green peppers , sun dried tomatoes, diced ham, and a layer of fresh spinach and then cheddar cheese. Repeat that layer. Mix 18 eggs and 3 cups milk, 1T dry mustard, salt pepper, garlic and onion powder to taste. Final sprinkle some feta on top. Bake on low for 7 hours, then about 1/2 hour before we serve, we turn it to high. It serves about 20 people!
Tyler says
Which type of milk is ideal? I have almond and cashew milk at the house but maybe I should switch for this recipe?
Corey says
I have only used dairy milk for this Tyler, but I would think almond or cashew milk should work fine also.
Karen Johnson says
This was just a mushy mush. Followed directions, used ham. Blech. Won’t even attempt it again!
Corey says
I am so sorry you didn’t like this recipe Karen. It is true that this casserole isn’t meant to be crispy in any way.
Shar says
I love this recipe ty so much for sharing. I’ve issued it many times someone’s it comes out a lil dry but that don’t matter, I use this as the stuffing for my breakfast Burrito I freeze for my hubby! Ty ty
Shar says
Ugh auto correct.. I used not issued lol
Erika says
Does this freeze well? I’d love to make a double (or triple, haha) batch and freeze some batches to put in the crockpot before bed. What are your suggestions for this? Should I leave any ingredients out (like eggs? not sure if those freeze well after being beaten) before putting the rest in the freezer and adding later? What would I need to increase the cook time by if everything is frozen?
Thanks!
Victor says
I put a whole onion in. That was too much!
Because of the comments on dryness I cooked it on “warm” during the night but it didn’t firm up enough; of course it may have been all the onion releasing moisture…
Next time: less onion. Maybe higher temp.
Breanne H. says
I don’t understand all the comments about this being bland. More salt & pepper like she suggests on each layer, and it’s great. I don’t even put the onions in because I have picky eaters. I’ve don’t it with maple bacon, and cubed ham, and it’s been tasty every time. This has become our annual Christmas breakfast.
Sandy scheller says
After reading the reviews I got really worried about this coming out really dry. I ended up adding 4 more eggs and 1/3 cup milk. I seasoned the frozen hash browns with a salt/pepper/paprika mix. I added maple flavored sausage (browned but not fully cooked) and turkey bacon. I cooked it on low for 6hrs and it came out perfect!!!! No burnt edges and not dried out. The sausage and kick with paprika made a huge difference!!! Everyone at work loved it.
Jill says
Trying to cook with lower carbs lately.
How could you OR could you adjust this recipe to leave out the potatoes?
Anyone tried leaving the potatoes out?
Lisa Stevens says
I know it says crockpot but we are on vacation and found out the crockpot here is tiny. Any thoughts on using the oven for this?
Lynn says
Could I use raw shredded real potatoes instead of frozen hashbrowns? I grew my own potatoes & have lots to use! How would the recipe be adjusted for real potatoes?
Ten says
I love this recipe! I have made it so many times especially for camping or long road trips so easy to heat up in the microwave or over the fire. I put sausage in it uncooked. I use a cheese substitute as I’m allergic. I buy the hash browns with onions and peppers already in it even easier and quicker. I’ve never had issues with it being dry or Bland. One of my favorite foods ever is breakfast casserole on this is by far my favorite and so easy and fun and quick!
Jennie says
I have used this recipe twice now for potlucks and it is always a hit and so easy to make!
Corey says
Awesome! I am so happy you love the recipe Jennie!
Toni says
This recipe has become our Christmas morning tradition 🙂 We throw it together the night of Christmas Eve and wake up to a fantastic hearty breakfast to get us through the Christmas morning “OMG Santa came!” excitement! I substitute precooked sausage links (diced up) instead of bacon but otherwise follow the recipe exactly and it’s been a winner 3 years in a row now (even with picky little ones that just can’t wait to dive into presents).