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.
Did You Make This Recipe?
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Fixed this last night. Yummy. Not dry. I did add more eggs and used ham and sausage.
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 !
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
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!
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!