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Crockpot Breakfast Casserole Recipe

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Servings: 8
Calories: 608kcal
Author: Becky Hardin
If you need a breakfast to feed a crowd, this Crockpot breakfast casserole is a great option! Filling and nutritious, and most importantly extra tasty, this bacon and hash brown breakfast will feed your army!
Print Recipe

Equipment

Ingredients

  • 2 Tablespoons butter
  • 2 bell peppers diced
  • 1 large white onion diced
  • 1 pound bacon cooked and crumbled
  • 12 large eggs
  • 1 cup milk
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon mustard powder
  • ¼ teaspoon garlic powder
  • 26 ounces frozen hash browns
  • 8 ounces cheddar cheese shredded
  • Green onions and cherry tomatoes for garnish

Instructions

  • Cook the bacon, crumble, and set aside.
    1 pound bacon
    overhead image of ingredients for crockpot breakfast casserole
  • Melt butter over medium heat, sauté vegetables for 5 minutes. Set aside. The vegetables should be tender.
    2 bell peppers, 1 large white onion, 2 Tablespoons butter
    chopped onions and peppers in a skillet with a wood spoon
  • Combine eggs, milk, sour cream, salt, pepper, mustard powder, and garlic powder in a large bowl. Set aside.
    12 large eggs, 1 cup milk, ½ cup sour cream, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon mustard powder, ¼ teaspoon garlic powder
    eggs, milk, sour cream, and spices in a white bowl
  • Spray crockpot with cooking spray.
  • In a large bowl, combine frozen hash browns, sautéed vegetables, bacon, and most of the cheese then pour into the prepared crockpot. Reserve some cheese to put on top.
    26 ounces frozen hash browns, 8 ounces cheddar cheese
    hashbrowns, sauteed vegetables, cheese, and bacon in a white bowl
  • Pour the egg mixture over the hash browns.
    assembled breakfast casserole with egg mixture poured on top in white shallow casserole dish before cooking
  • Sprinkle the remaining cheese on top of the egg mixture.
    assembled breakfast casserole with cheese on top in white shallow casserole dish before cooking
  • Cook on low for 7 hours or on high for 3 hours.
    cooked breakfast casserole in shallow white casserole dish
  • Serve hot with sliced green onions and fresh tomatoes.
    Green onions and cherry tomatoes

Video

Notes

  • Cook Time: Slow cookers can vary slightly on cook time. The dish is cooked when the eggs are set. If you have excess liquid condensation from the lid, gently blot with a paper towel before serving.
  • Overnight Instructions: This crockpot breakfast casserole can be made in advance and set to cook overnight on low for a simple breakfast.
  • Make Ahead Instructions: Store leftovers in an airtight container in the refrigerator for up to three days. Eggs do not reheat well from frozen, so I do not recommend freezing this recipe. To reheat, microwave individual portions.
  • Crockpot: I used a 3.5 quart shallow casserole dish style slow cooker but this can be made in practically any size.
  • Hash Browns: Keep the hash browns frozen until you are ready to add them.
  • Variations: There are many variations for this recipe. Consider trying ingredients like diced ham or mushrooms.

Nutrition

Calories: 608kcal | Carbohydrates: 23g | Protein: 26g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 331mg | Sodium: 1008mg | Potassium: 642mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1820IU | Vitamin C: 47mg | Calcium: 311mg | Iron: 3mg