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.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Hope you enjoy!
How to make Crockpot Breakfast Casserole
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)
- 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
Do you love Family Fresh Meals? Never miss out on FUN new meals or Easy Lunchbox Ideas for the Family and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!
Crockpot Breakfast Casserole
Email this recipe!
Get this recipe emailed straight to your inbox!
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?
Make sure to share it with me below!
Made this for the first time last night and enjoyed a wonderful, full flavor breakfast this morning ☺️ I used sausage for the meat since that’s what I had on hand and we loved it! I did as was suggested in the recipe and added salt and pepper to each layer and no need to add more. Thank you so much for sharing this recipe. Definitely a keeper!
This sounds yummy! Do you use hash brown patties or shredded hash browns?
Shredded hash browns 🙂
My boyfriend had serving after serving. I lost count! This was delish. Some parts did seem to turn into more like mashed potatoes for whatever reason but just an observation!
I was a little iffy about trying this because of the comments about it turning out dry, but gave it a shot anyway. I made some changes because I didn’t have everything and also because casseroles are great to use up things from the fridge that are close to expiring (tight budget, don’t want to waste).
-I didn’t have a bag of frozen or refrigerated hash-browns; all I had was 1 pack of frozen hash-brown patties. I baked them until they were warm enough to break up so I could spread them for the layers.
-cooked 1 lb roll of sausage
-whatever leftover shredded cheese I had
-used 18 eggs, and 1 cup of milk + 1 cup of half&half
I started this at 12:30 AM, had the crock pot turned on to low by about 1 AM, and it was ready by 7 AM. Not too dry, no burning.
My picky teenager prefers cheerios or plain spaghetti (literally), my 6 year old only wants mac&cheese and anything with 20 lbs of sugar, and my 2 preteens cover everything in greek seasoning- they all ate this without changing/adding anything and liked it. My husband doesn’t count. He’s a garbage can; he’ll eat anything. Do you want to know the last time I was able to pull off a meal that EVERYONE enjoys and not even one person refusing to eat it (excluding spaghetti)?
Last summer.
Seriously…I have two that refuse to eat PIZZA.
I doubled this recipe, but left the hash browns at 2 lbs and did a cup of half and half and a cup of sour cream instead of milk. Added 2 lbs cooked sausage drained, sprinkled bacon bits and red pepper flakes, pepper, season salt, garlic salt, onion powder, upped the dry mustard to 2 tsp total. Cooked 7 hours on low, cooked eggs perfect, not dry. Poured sausage gravy on top. Cooked refrigerated biscuits and layered on top of that. My husband took it to work for 20 employees. Sent with hot sauce for those that like to spice things up.