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.
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Last week at a brunch after church I had something similar to this recipe. So last night I made it and made some tweaks after reading every single comments.
Ok so I added 6 eggs. 1 more cup of milk and I can of undrained mild chili peppers (wish I would have done 2!) Used frozen hashbrowns.
I started mine in a 5 quart crockpot on warm at 8 45 PM and by 6 30 am it was done!!!! But but sure about any one else’s but my layers made it almost to the top of the crockpot and it literally was perfectly done. My daughter is 15 and she LOVED. My husband literally ate so much of it he was hurting! DORK. LOL.
I think next time I will do sausage! And a little more cheese as i kinda was skimpy on it.
Another lady and I are making this casserole for a church breakfast. I had purchased Ore Ida O’brien potatoes instead of shredded hashbrowns will they work for this recipe?
Cathie, I think you should be ok. I have only made the recipe as written so I can’t say for sure.
Hi! If I was going to
Cook this in a casserole dish instead of a crockpot, what temp and how long? Thanks!
Made this but changed it a lot. Ours turned out moist and flavorful. We used uncooked sausage, a layer of frozen tater tots (just the bottom layer in place of the hash browns, the other two layers were the frozen hash browns), one small can of diced tomatoes on top of the tater tot layer, and we added a sprinkled layer of green peppers under the cheese layer. As far as how much of each, we pretty much just eyeballed it. We like more cheese so there was more than the recipe calls for, and there was a thinner layer of the hash browns since we had the tater tots on the bottom. We also sprinkled onion powder, garlic powder, paprika, and salt on top of each potato layer and added those seasonings plus a bit o cumin to the eggs. Again, we just eyeballed it but it turned out great! Started the crockpot on low at about 10:30pm turned it to keep warm at 6:30am and ate it around 10:00am. It was browned and crispy around the sides but everything was cooked and not burnt. A success! Thanks for the base recipe!
I am making for a garden party brunch tomorrow. Afraid it will not come out ok. I see people have added more eggs? Any help would be appreciated. Thanks