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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The cooking time needs to be cut back. Check at 4 hours. Potatoes were frozen and cooked on low.
This recipe sounds great. How can it be modified for chicken or ground beef?
I have never done that before. But if you try, please let us know how it turns out!
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.
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!
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