Crockpot Breakfast Casserole
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
IngredientsÂ
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)Â Â
- 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
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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
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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This sounds amazing! We have our annual girls gathering at my brothers cabin next weekend, I’ll make it Friday night for Saturday mornings breakfast. I CAN NOT wait to make this and try it. Read a previous comment that used cheddar cheese with cream cheese in it, I’m going to use that. Not sure if I’ll make it with sausage or bacon, love them both suppose it doesn’t matter. I’ll have a side of salsa for us to use too, love that with eggs. I’ll be super bummed if this turns out dry like some others have experienced. I’ll just have plenty of mimosa’s handy!! I’ll let you know how it turns out.
Well, here I am to let you know that this recipe was a success!! The ONLY thing I would change is the amount of meat; I used 1 lb of sausage, I would use at least another 1/2 lb. I served this brunch with english muffin bread toasted, peach slices, coffee and juice. This recipe fed 7 hungry gals and I had leftovers. The leftovers are wonderful too, I formed the rest into patties and fried them like hashbrowns. This is in my recipe book for future use. Maybe I’ll try bacon next time!! Thank you for sharing.
Girl…. you are making me drool over here! I love the idea of making the leftovers in to patties! YUM
Just assembled this for a lazy holiday breakfast tomorrow!
I used lean canadian bacon, set the crock pot on low with the
timer for 5 hours and then it will switch to warm. I can check
and turn it back on low again if needed when I wake up.
following up: the taste is good, I added more salt to the eggs and seasoned each layer. Overall, I felt it a little dry for my tastes, I wanted something a little creamier. I’m thinking of using a block of room temp, low fat cream cheese and blending it very well with the wet mixture for next time.
Made this last Friday for a company breakfast. Made the recipe as written and like previous comments, the house smelled so good in the morning! It was a total hit in office…..didn’t bring any home! Thanks for the recipe!
Sweet Jennifer! I am so glad it was a hit!
Can’t wait to try this for the day after Thanksgiving….everybody going shopping and can eat when ever they are ready…