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
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
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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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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
Yum Yum Yum!!!
can you make this with out the eggs? my son is allergic to eggs
what could substitute the eggs?
shannon
Shannon, a reader down below suggested cream of mushroom soup. Would that work for you?
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
They have fake eggs at most stores. They’re actually not bad
this looks fabulous! love a good crock pot recipe!
Can I halve the recipe if so how long do I put it on for. It just seems a lot for two people.
I am sure you can… I have never done it that way. Maybe cut the cooking time down by and hour 🙂
Or you can cook it at full size, then freeze the leftovers in individual servings…. Voila! Homemade breakfast bowls! 🙂