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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I do not eat potatoes. I’m wondering what adjustments I should make if I omit the hash browns? Thank you.
I have only tested and made the recipe as written Jil, so I can’t say for sure.
I made this for a pre Christmas gathering of about 15 adults and a couple of little ones. It turned out great and everyone liked it. I added a red pepper and some herbs de Provence and it had a nice flavour. It took about 6.5 hrs on low and made plenty. Great dish for a brunch!
I found this recipe a few years ago when I needed an easily portable breakfast and it’s since become a family favorite! We change it up sometimes by using either pepper jack or monterey jack cheese, or adding diced red and green bell peppers along with the onions. It’s great with or without meat. I’ve also made it in the oven, it bakes in about an hour at 350!
So happy you love the recipe Linda!
I love this recipe. Although I don’t put in the garlic powder. It saves me so much time & everyone always loves it.
We host water ski tournaments & I feed all of the officials. It’s ready for when they wake up and eat on the run.
I’m making it for Christmas Brunch now. My family asked for it!!
I want to cook this on high. How long would that be?