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.
Jodi says
Last week at a brunch after church I had something similar to this recipe. So last night I made it and made some tweaks after reading every single comments.
Ok so I added 6 eggs. 1 more cup of milk and I can of undrained mild chili peppers (wish I would have done 2!) Used frozen hashbrowns.
I started mine in a 5 quart crockpot on warm at 8 45 PM and by 6 30 am it was done!!!! But but sure about any one else’s but my layers made it almost to the top of the crockpot and it literally was perfectly done. My daughter is 15 and she LOVED. My husband literally ate so much of it he was hurting! DORK. LOL.
I think next time I will do sausage! And a little more cheese as i kinda was skimpy on it.
Cathie says
Another lady and I are making this casserole for a church breakfast. I had purchased Ore Ida O’brien potatoes instead of shredded hashbrowns will they work for this recipe?
Corey says
Cathie, I think you should be ok. I have only made the recipe as written so I can’t say for sure.
Monica D. says
Hi! If I was going to
Cook this in a casserole dish instead of a crockpot, what temp and how long? Thanks!
Jessica W says
Made this but changed it a lot. Ours turned out moist and flavorful. We used uncooked sausage, a layer of frozen tater tots (just the bottom layer in place of the hash browns, the other two layers were the frozen hash browns), one small can of diced tomatoes on top of the tater tot layer, and we added a sprinkled layer of green peppers under the cheese layer. As far as how much of each, we pretty much just eyeballed it. We like more cheese so there was more than the recipe calls for, and there was a thinner layer of the hash browns since we had the tater tots on the bottom. We also sprinkled onion powder, garlic powder, paprika, and salt on top of each potato layer and added those seasonings plus a bit o cumin to the eggs. Again, we just eyeballed it but it turned out great! Started the crockpot on low at about 10:30pm turned it to keep warm at 6:30am and ate it around 10:00am. It was browned and crispy around the sides but everything was cooked and not burnt. A success! Thanks for the base recipe!
joanne says
I am making for a garden party brunch tomorrow. Afraid it will not come out ok. I see people have added more eggs? Any help would be appreciated. Thanks
Christine says
Found this recipe yesterday evening so I couldn’t use the crockpot. Made it in a casserole dish and put it in the oven for an hour on 350. Also, I had to use 4 cups of tater tots instead of the shredded hash browns because that’s what I had on hand. Oh and I didn’t have enough cheddar so I added a little parmesan cheese. Came out excellent. Hubby is picky and he gave it a thumbs up. Toddler loved it as well. Thank you for a new recipe that will be added to our meal rotation.
Corey says
Oh, I love the substitute of parmesan cheese! Yum!
Lauren says
So good and super easy! I didn’t have much bacon so I added sausage to it. I also added bell pepper! Soooooo good.
Crista says
Made this, and I was hit. Followed the recipe exactly, it wasn’t dry at all.
Started it at 9:30 pm, set crockpot for 10 hours and it was done by 4:30 (yes, my crockpot runs hot).
Carolynn says
Do you think I could modify this for the instant pot?
Jeff H says
What size crock pot? 4qt, 6qt?
Corey says
I used a 6qt for this recipe
Peggy says
Made this for the first time last night and enjoyed a wonderful, full flavor breakfast this morning ☺️ I used sausage for the meat since that’s what I had on hand and we loved it! I did as was suggested in the recipe and added salt and pepper to each layer and no need to add more. Thank you so much for sharing this recipe. Definitely a keeper!
Susan says
This sounds yummy! Do you use hash brown patties or shredded hash browns?
Corey says
Shredded hash browns 🙂
LL says
My boyfriend had serving after serving. I lost count! This was delish. Some parts did seem to turn into more like mashed potatoes for whatever reason but just an observation!
Amy says
I was a little iffy about trying this because of the comments about it turning out dry, but gave it a shot anyway. I made some changes because I didn’t have everything and also because casseroles are great to use up things from the fridge that are close to expiring (tight budget, don’t want to waste).
-I didn’t have a bag of frozen or refrigerated hash-browns; all I had was 1 pack of frozen hash-brown patties. I baked them until they were warm enough to break up so I could spread them for the layers.
-cooked 1 lb roll of sausage
-whatever leftover shredded cheese I had
-used 18 eggs, and 1 cup of milk + 1 cup of half&half
I started this at 12:30 AM, had the crock pot turned on to low by about 1 AM, and it was ready by 7 AM. Not too dry, no burning.
My picky teenager prefers cheerios or plain spaghetti (literally), my 6 year old only wants mac&cheese and anything with 20 lbs of sugar, and my 2 preteens cover everything in greek seasoning- they all ate this without changing/adding anything and liked it. My husband doesn’t count. He’s a garbage can; he’ll eat anything. Do you want to know the last time I was able to pull off a meal that EVERYONE enjoys and not even one person refusing to eat it (excluding spaghetti)?
Last summer.
Seriously…I have two that refuse to eat PIZZA.
Cheryl Graham says
I doubled this recipe, but left the hash browns at 2 lbs and did a cup of half and half and a cup of sour cream instead of milk. Added 2 lbs cooked sausage drained, sprinkled bacon bits and red pepper flakes, pepper, season salt, garlic salt, onion powder, upped the dry mustard to 2 tsp total. Cooked 7 hours on low, cooked eggs perfect, not dry. Poured sausage gravy on top. Cooked refrigerated biscuits and layered on top of that. My husband took it to work for 20 employees. Sent with hot sauce for those that like to spice things up.
Sabrina says
At the suggestion of others, I put this on warm for the first 6 hours. Then I put it on low for 2 hours and turned it up to high for the last hour. It was a little brown on the bottom, but the rest was perfect. This will be the tradition for Christmas breakfast from now on.
Carol says
I only had a 20 oz bag of frozen hash browns and 2 cups of shredded cheddar cheese, and I was too tired to chop onion so I used onion powder instead. I also did not have garlic powder and I used breakfast sausage. I followed the rest of the recipe and it turned out perfectly. It was wonderful to wake up to the aroma of the casserole. My family loved it. So grateful for this recipe!
Robin says
Our family loves this… we even make breakfast burritos out of it…question though… can this be frozen?
Corey says
I LOVE that idea to make breakfast burritos with this! Yes you can freeze any leftovers.
Derek says
Was good but a bit dry, turned out more like hash than light casserole. Definitely add MORE milk and cheese. I ended up serving with salsa.
Kathie says
Made this for work and got nothing but raves. I used ham (1 lb) and sharp cheddar cheese (entire 2-lb pkg split between two slow cookers). Did not season the potatoes because you can always add but not take away, and there was plenty of salt in the ham and cheese. Neither of the slow cookers burned or was dry, and I don’t think greasy either, even with the extra cheese. Definitely a keeper–thanks!
Kathie says
1 lb ham each slow cooker, sorry, and about half the bag of cheese each.
Jody says
I made this recipe! Everyone loved it! Was easy and very tasty. Did not alter it at all and seasoned each potato layer as suggested! I used sausage, but like a little more meat so next time I might add more sausage. Very good! Will keep this in my collection!
diana says
Excellent recipe for any occasion! The only modification I made is to the hash browns. I use only 1lb instead if 2lb bag. Definitely a keeper! Thank you for sharing!
KB says
Just made this earlier & it was amazing! Did do some small tweaks to accommodate for what I had on hand. Halved the recipe. Thawed some hash brown sticks, crumbled them. Seasoned with salt, pepper, parsley & freeze dried chives. For the cheese I used mild cheddar, mozzarella & American slices ripped up. Added a couple crumbled sausage links to the second layer & only did 2 layers altogether since I didn’t have much to work with. Cooked on high for exactly 1 hour & it turned out perfectly! The edges only started to get a tiny bit burnt, but still had awesome flavor! Overall fantastic base recipe with easy prep, will definitely make again!
Donna Beranek says
What size crockpot did you use for the crockpot breakfast casserole? I need to make for at least 12-16 people.
Thank you, Donna
Corey says
We used a 6qt crockpot for this recipe.
Shelly says
I’ve tried several overnight crockpot egg casserole recipes And this one is the best, by far. I had a brunch shower and everyone raved about it. It was devoured!
Corey says
So happy you loved the recipe Shelly! It’s one of our favorites too!
Heather says
I just put this recipe together in the crockpot for the morning! I’m very excited 😊
Kelli says
This was such a quick, easy, and very delicious breakfast for my big family get together. Making it again this weekend for them all. I served this with fruit and biscuits and it fed 6 adults and 5 children and I still had extra for the next morning.
Kelly says
Could I have this recipe? There’s only 3 of us. 12 eggs just seems like so much
Corey says
You could, but I would suggest using a smaller crockpot then so it doesn’t dry out. Leftover do reheat well, if you do want to make the full recipe.
Dawn Tabernacki says
I’ve made this many times when I have a full house for breakfast. I vary it with sausage or both sausage and bacon. To prevent it from getting dried our being bland I use green onions, or a can of tomatoes with chili peppers, I also use various cheeses. Sharp Cheddar, Colby/Jack, even velveeta ( I know not real cheese but it helps it not dry out). I’ve added some sour cream and/or cream cheese to add moisture and flavor. I also suggest using a crockpot disposable liner!
Shirley says
Hi! I haven’t made this recipe yet but look forward to it! I have one question…would a crockpot liner work with this recipe? Or should the crockpot be sprayed with a spray oil (like Pam spray)?
Thank you!
Corey says
Either way will work! The liner will probably make for an easier clean up.
Lpk says
Made this for this morning’s brunch party and it was a BIG hit; tasty and perfectly moist without being mushy. I followed the recipe as posted with the exception of swapping out bacon for ham. Already had loads of bacon in another dish. Will try tater tots next time with bacon and more veggies just to experiment.