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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I was going to make this for my daughter’s baptism brunch, but with the timing of everything, I’d need to assemble it all before going to bed, refrigerate it, and then turn the crockpot on sometime in the middle of the night. Do you think this would work?
We make this for our MOPs breakfast dish twice a month. We use 1/2 bag frozen potatoes, onions, green peppers , sun dried tomatoes, diced ham, and a layer of fresh spinach and then cheddar cheese. Repeat that layer. Mix 18 eggs and 3 cups milk, 1T dry mustard, salt pepper, garlic and onion powder to taste. Final sprinkle some feta on top. Bake on low for 7 hours, then about 1/2 hour before we serve, we turn it to high. It serves about 20 people!
Which type of milk is ideal? I have almond and cashew milk at the house but maybe I should switch for this recipe?
I have only used dairy milk for this Tyler, but I would think almond or cashew milk should work fine also.
This was just a mushy mush. Followed directions, used ham. Blech. Won’t even attempt it again!
I am so sorry you didn’t like this recipe Karen. It is true that this casserole isn’t meant to be crispy in any way.
I love this recipe ty so much for sharing. I’ve issued it many times someone’s it comes out a lil dry but that don’t matter, I use this as the stuffing for my breakfast Burrito I freeze for my hubby! Ty ty
Ugh auto correct.. I used not issued lol