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Crock Pot Breakfast Casserole is an easy and healthy recipe that can be ready when you wake up. It's packed full of hash browns, bacon, veggies, cheese and eggs which will start everyone's morning off great! Plus, a great recipe to serve on holidays or for a crowd.
This has got to be one of the best recipes to wake up too! Prepare it the night before, set it before you go to bed and wake up to the most wonderful aroma. Or if you like, make it for dinner! Let it cook during the day and enjoy a comforting breakfast dish for dinner. The kids absolutely love it!
Crock Pot Breakfast Casserole Ingredients
- Frozen Hash Browns
- Cooked Bacon
- Mushrooms
- Onions
- Green Peppers
- Minced Garlic
- Shredded Cheddar Cheese
- Eggs
- Milk
- Salt
- Black Pepper
Substitution Suggestions:
- Frozen Hash Browns: If you prefer a little chunkier casserole you can use frozen diced potatoes or frozen diced potatoes and peppers.
- Bacon: You can use diced cook ham or cooked crumbled breakfast sausage or even a mixture of all three.
- Mushrooms, Onions, Green Peppers: I really love this mix of veggies in my omelets so I added them to this breakfast casserole. You can use your favorite veggies. Broccoli would be a great substitute or use a mix of veggies you like best.
- Milk: Use what you drink. I use 2% cows milk, but any unsweetened milk will work.
- Shredded Cheddar Cheese: Sharp cheddar cheese is what I like to use best. The flavor cuts through all the other flavors and it is delicious. You can substitute with your favorite cheese. We really like to use Pepper Jack too! And it is always best to shred your own cheese. It melts so much easier and creamier.
How to Make Crock Pot Breakfast Casserole
- In a skillet heat the olive oil over medium-low heat and add the sliced mushrooms. Sauté the mushrooms for about 5 minutes until they are half way cooked, stirring a few times.
- Add the chopped onions and peppers and cook until soft, about 3-4 minutes.
- Stir in the minced garlic and cook another minute. Remove from heat and set aside.
- Layer half of the hash browns in a greased or lined 6 quart crock pot. I like to season the hash browns with some extra salt and black pepper to avoid having a bland casserole.
- Top with half of the chopped bacon, followed by half of the cooked veggies and half of the cheese.
- Repeat layers ending with the cheese.
- Whisk together the eggs, milk, salt and black pepper until smooth.
- Pour the egg mixture over everything.
- Cover and cook on low for 6 hours.
- Remove lid 15 minutes before serving so some of the extra moisture can evaporate.
What Size Crock Pot Should I Use
This recipe works best in a 6 quart crock pot. Any size 6 quart and bigger will work. I would not suggest using anything smaller because all the ingredients will probably not fit.
I also recommend using a slow cooker that is programmable, that way if you decide to make this overnight, the slow cooker will switch to warm after cooking. This helps so the casserole won't be overcooked and you don't have to set an alarm to get up and turn the crock pot to warm.
What to Serve with Crock Pot Breakfast Casserole
This casserole is a full meal already, but I love serving it with salsa, sour cream, and I have a child and father who love to top it with ketchup. For side dishes, a side of fruit like this Summer Fruit Salad is always good with breakfast dishes. Along with a side of toast, English muffin, Homemade Bagels or my favorite Blueberry Muffins.
Can you Freeze Crock Pot Breakfast Casserole
This casserole does freeze well. It's a great make ahead option to freeze. Let the casserole cool completely and then add it to freezer safe air tight containers or zip top bags. Freeze the casserole in individual portions to make quick and easy breakfast options. Simply reheat portions in the microwave.
More Delicious Breakfast Dishes:
- French Toast Casserole
- Best Ever Egg Bake
- Biscuits and Gravy
- Tator Tot Egg Bake
- Ham & Cheese Oven Omelet
- Sheet Pan Pancakes
- Mini Ham Frittatas
Crock Pot Breakfast Casserole
Ingredients
- 1 tablespoon olive oil
- 8 oz sliced mushrooms
- 1 small onion
- 1 medium green bell pepper
- 2 cloves garlic, minced
- 30 oz frozen shredded hash browns
- ½ pound bacon, cooked and chopped
- 8 oz sharp cheddar cheese, shredded, (2 cups)
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a sauté pan, heat olive oil over medium-low heat. Add the mushrooms and cook for 5 minutes until they are about half way cooked, stirring a few times.
- Add the onions and green peppers and cook until soft, about 3-4 minutes.
- Stir in minced garlic and cook another minute. Remove from heat and set aside.
- Grease or line a 6 quart crock pot and add half of the hash browns. Season them with a little extra salt and black pepper.
- Layer half of the chopped bacon followed by half of the cooked veggies and half of the shredded cheese.
- Repeat layers ending with the cheese.
- Whisk together the eggs, milk, salt and black pepper until smooth.
- Pour the eggs all over the casserole.
- Cover and cook on low for 6 hours.
- Remove lid 15 minutes before serving.
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