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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Really bummed. Tried the recipe and made sure not to cook it too long like previous viewers had commented. This casserole was not good. It didn’t have a lot of flavor ( I did salt and pepper the layers) and the texture was not appetizing. Just a warning so others don’t waste the ingredients.
I am so sorry you didn’t like it Kelly.
I tried this recipe the other weekend! I cooked mine in a cheaper, 4-qt. Crock Pot with warm-low-high temperature settings. I cooked it for 5 hours on low and 1 hour on high, and it turned out perfect. I should note that I added mushrooms and sour cream to my recipe. To those complaining about dryness, I suggest adding either American cheese or cubes of Velveeta to the recipe and 8 oz. of sour cream to recipe. You can also substitute milk with heavy whipping cream (I go by sight, but you should look up ratios) you probably only need 3/4 cup heavy whipping cream. Anyways, I love the recipe and am glad I stumbled upon it!
I’ve been making this for my work crew now 4 years straight ( the week of Christmas pot luck breakfast ) and its never dry never have an issue I cook it for 6 hrs on low bring it to work and if it looks brawn I just put it on warm if not I cook it more… I got to be plug it in and go… If your having issues its your crockpot time to get a new one or just do less time, I always use frozen hash browns I leave them out for a few minutes or there clumped together ive never had an issue and my 8 coworkers love it and I put bacon and sausage in this… its expensive to make but I love it
I made this over night, and it was absolutely delicious! The only problem was I went back for seconds, and it was all gone. Thanks for the recipe! 🙂
Haha. Now that’s a problem Emily! hahaha 🙂 So glad everyone loved it 🙂
Love this recipe! people tell me this is the best breakfast casserole they’ve had. I usually add another type of meat, and sprinkle additional seasonings (lawyrs seasoning and garlic powder) on top of each layer of potatoes. The first time i made this according to the recipe’s cook time and crockpot setting, and it did overcook a little bit. I tried less time after that and it was perfect!