Breakfast Casserole (Crockpot)

This Crockpot or slow cooker breakfast casserole is extremely adaptable, making it ideal for entertaining, the holidays, or Christmas morning.

It’s rich with flavor and easy to create, with hashbrowns, eggs, onions, cheese, and your protein of choice (with vegetarian options!).

Why Is This Casserole So Delicious?

• You only have to fry the bacon and then throw everything into the slow cooker to make this breakfast dish.
• This casserole can easily be made vegetarian.
• Set this dish aside overnight for a quick breakfast in the morning.

How to Prepare This Dish

1. Cook the bacon until it is crisp. Drain the water and set it aside.
2. Crockpot’s sides and bottom should be sprayed. Half of the hash browns should go on the bottom, followed by half of the onions, half of the cheese, and half of the bacon. Replace the hash browns, onions, cheese, and bacon with the remaining ingredients.
3. Whisk together eggs, half-and-half, salt, garlic, and black pepper in a medium mixing bowl. Pour in the eggs. 8-9 hours on low.

This is such a simple overnight recipe.

If you have overnight guests who need to be fed in the morning, this casserole is ideal. The casserole takes around 8 to 9 hours to cook in the slow cooker, so put everything in right before bed and wake up to a hot breakfast ready to serve.

Variations

This recipe is one of my favorites because it’s so simple to modify to different tastes and diets.

• You can replace the bacon with 1 pound of breakfast sausage. Drain and proceed with the recipe as indicated after browning and crumbling the morning sausage.
• Making this vegetarian Crockpot breakfast dish is simple. You may easily leave out the bacon or replace it with vegetarian bacon or sausage.
• Non-dairy milk or half-and-half can be substituted if desired. Ripple’s Half and Half is one of my favorites.

How long will it last?

This is a fantastic make-ahead breakfast since it not only cooks wonderfully the night before, but it also keeps well. Transfer the cooked casserole to an airtight container; it will keep for three to four days in the fridge before being reheated in the oven.

The Best Ways To Make

• Leave a tiny border around the sides of the crockpot before sprinkling on the cheese. This will keep the edges from burning as much as possible.
• Some burning will occur around the borders, but it will not impact the rest. When cutting into the casserole to serve, just leave a tiny border.
• You must first spray the crockpot. This dish cooks for a long time and will burn or stick if not prepared properly.

Breakfast Casserole (Crockpot)

This Crockpot or slow cooker breakfast casserole is extremely adaptable, making it ideal for entertaining, the holidays, or Christmas morning.

Ingredients For Breakfast Casserole (Crockpot)

• 1 26-ounce bag frozen hash browns no need to thaw
• 3 cups shredded cheese
• ⅔ cup white onion chopped
• 1 pound bacon diced, see Notes for sausage or vegetarian versions
• 12 large eggs
• 1 cup half-and-half see Notes
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper

Instructions for Breakfast Casserole (Crockpot)

1. Cook the bacon until it is crisp. Drain the water and set aside.
2. Crockpot’s sides and bottom should be sprayed. Half of the hash browns should go on the bottom, followed by half of the onions, half of the cheese, and half of the bacon. Replace the hash browns, onions, cheese, and bacon with the remaining ingredients.
3. Whisk together eggs, half-and-half, salt, garlic, and black pepper in a medium mixing bowl. Pour in the eggs. Cook for 8-9 hours on low.

Notes

• You can substitute 1 pound of breakfast sausage for the bacon. Drain and proceed with the recipe as indicated after browning and crumbling the morning sausage.
• Make it Vegetarian: You may make a vegetarian version by omitting the bacon entirely. Replace the meat with veggie sausage or bacon!
• Make it Use dairy-free cheese and non-dairy milk or half-and-half instead of regular milk. Ripple’s Half and Half is one of my favorites.

This recipe serves around 10 people. Your desired portion sizes will determine the number of servings.
The nutritional values provided are for one serving using the ingredients specified and are approximate.

The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 10. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 691kcal, Carbohydrates: 16g, Protein: 18g, Fat: 61g, Saturated Fat: 26g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 302mg, Sodium: 629mg, Potassium: 160mg, Fiber: 2g, Sugar: 2g, Vitamin A: 638IU, Vitamin C: 9mg, Calcium: 232mg, Iron: 2mg, Net Carbs: 14g