Slow Cooker Breakfast Casserole

Today was a rainy day here in Cincinnati so I decided to make some Slow Cooker Breakfast Casserole for dinner. I let all of you know how I had received a few crock-pots for Christmas and I really want to give them a try. Breakfast for dinner on a cold and rainy winter day just seems perfect. It has been quite awhile since we have had breakfast for dinner. We use to squeeze one breakfast for dinner meal in our menu once per week. I am not quite sure why it has been so long.  I remember growing up it was a weekly tradition. I always enjoyed helping choose which breakfast foods we would be having. I will admit French Toast always seemed to be my breakfast of choice (check out my French Toast Cups, Slow Cooker French Toast and French Toast Roll-Ups ). As an adult there is nothing better than a western omelet. This Slow Cooker Breakfast Casserole reminds me so much of my favorite omelet.

Slow-Cooker-Breakfast-Casserole

This slow cooker breakfast recipe is one you will want to give a try. I have been wanting to make one of these for quite some time. I am really upset that I have held off making it this long. The hubby was liking it so much I think he went back for thirds or maybe in fourths, ha ha! I am thinking of trying sausage next time instead of the bacon (he prefers sausage so, I will really make him happy next time I make this). I ran to Kroger and picked up some Orange Juice and Biscuits this morning (I was amazed they were both on sale) to serve up with this yummy dish. I honestly think it was great all by it’s lonesome. Eggs, bacon, veggies and cheese. oh Yum! Just perfect.

Crock-Pot-Breakfast

If you are needing an easy go to slow cooker meal for breakfast or for dinner, you will want to whip this one up. I like that you can cook it up in just a few hours or toss it in the slow cooker overnight and have it ready for morning. Also, the main process that took most of my time was cooking the bacon and slicing the veggies. I was thinking that we could easily use pre-cooked bacon and pre-sliced veggies if we are rushed with time.

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INGREDIENTS
1 bag Frozen Hash Brown Potatoes (32 oz)
1 lb Bacon
1 Small Onion diced
8 oz Shredded Sharp Cheddar Cheese
1/2 Red Bell Pepper diced
1/2 Green Bell Pepper diced
12 Eggs
1 cup Milk

Slow-Cooker-Breakfast-Bacon

DIRECTIONS
Cut bacon in to small pieces, cook and drain (You could use precooked bacon to speed up the process).
Add half bag of hash browns to bottom of slow cooker.
Add half your bacon.
Add half your onions.
Add half your green and red peppers.
Add half your cheese.
Add remaining hash browns.
Add remaining bacon.
Add remaining onions.
Add remaining green and red peppers.
Add remaining cheese.
In a medium sized bowl beat eggs and milk together.
Pour egg mixture over your casserole.
Add salt and pepper on top.
Cook on Low for 4 hours or warm for 8 hours.

Slow-Cooker-Breakfast-2
As you can see, this Crock-Pot Breakfast Casserole is super simple and all the ingredients go so well together. You could add or subtract some ingredients to make it just perfect for you and your family. I honestly am not quite sure how many servings we actually had with this dish. I would say you could easily serve 8-10 with this crock. Great for a big family gathering breakfast, brunch or like us dinner!

Slow-Cooker-Breakfast-Casserole-3
Do you and your family enjoy breakfast for dinner too? Winter always gets me in the mood for a warm crock-pot meal. The cold also has a tendancy to crave comfort foods. I think this slow cooker breakfast casserole satisfied those cravings. Be sure to let me know if you give it a try and if you put any additional spins on the recipe.

Slow-Cooker-Breakfast-Casserole-4
Looking to try other Slow Cooker Recipes? If so, be sure to check out my Slow Cooker Bean Soup Recipe and other recipes here. Also, be sure to follow my Slow Cooker Pinterest Board to follow all my slow cooker recipe additions I will be sharing in the upcoming weeks.

Slow Cooker Breakfast Casserole

Ingredients

  • 1 bag Frozen Hash Brown Potatoes (32 oz)
  • 1 lb Bacon
  • 1 Small Onion diced
  • 8 oz Shredded Sharp Cheddar Cheese
  • 1/2 Red Bell Pepper diced
  • 1/2 Green Bell Pepper diced
  • 12 Eggs
  • 1 cup Milk

Instructions

  • Cut bacon in to small pieces, cook and drain (You could use precooked bacon to speed up the process).
  • Add half bag of hash browns to bottom of slow cooker.
  • Add half your bacon.
  • Add half your onions.
  • Add half your green and red peppers.
  • Add half your cheese.
  • Add remaining hash browns.
  • Add remaining bacon.
  • Add remaining onions.
  • Add remaining green and red peppers.
  • Add remaining cheese.
  • In a medium sized bowl beat eggs and milk together.
  • Pour egg mixture over your casserole.
  • Add salt and pepper on top.
  • Cook on Low for 4 hours or warm for 8 hours.
http://cincyshopper.com/slow-cooker-breakfast-casserole/

Check out these other reader’s favorite breakfast treats:

French Toast Cups Recipe
French Toast Cups

  Omelet Breakfast Bites

Omelette Breakfast Bites

 

 


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Comments

  1. says

    Last week’s #SundaySupper was all about using the slow cooker, and when someone on our Twitter chat asked if I had ever made breakfast in mine I had to say no. So when I saw your recipe on Recipe Sharing Monday I had to stop by and see if it might be one I would like to try. It looks scrumptious and easy so I saved it into my to try recipe box, so thanks for sharing! HUGS

  2. Jeremy says

    I followed the recipe exactly, and cooked on Warm for 8 hours. The eggs never cooked or set up. Perhaps you meant 8 hours on Low, or 4 hours on High? Very disappointing…

    • Jen says

      Hi Jeremy! I am so sorry to hear that this recipe did not work for you. I made this recipe exactly as stated. I used a 6 quart slow cooker. Slow cookers can vary from cooker to cooker. The first time making slow cooker recipes is always trial an error as the cookers do all heat differently. I cooked this on warm 100% positive ( I had received in a brand new slow cooker and did not know how it would cook so I used the warm setting as I was afraid it would “over cook”) . Your cooker may not cook as hot as mine does and needs to be placed on the low setting like you stated if it did not cook thoroughly. Once again I am sorry this did not work for you. We have cooked this a few times since and it has turned out wonderful for us.

  3. Candice says

    Hi Jen,

    If I was to double this recipe, or even increase by 50%, do you believe I could still cook in the 6 quart cooker?

    Thank you!

  4. Jen says

    Hi Candice! You could always give it a try. This recipe can be finicky so, trial and error. But trust me it is worth it. I had quite a bit of room in my slow cooker but, you may have to worry about it cooking evenly. If you do try, be sure to let me know.

  5. Jo Grone says

    How does this dish refridgerate or freeze? I could make half the recipe but it will still be too much for one person and I would like to have it in the fridge to heat and eat later.

  6. Carisa says

    Is this made with Southern Style or regular frozen hashbrowns? It looks amazing! I want to make it and add mushrooms (like a Western Omelet).

  7. Alayna N says

    I would love to try this but can’t buy frozen hash browns where I live. Do you think it would work with fresh shredded potatoes? Looking forward to giving it a go. Thanks for sharing.

    • Jen says

      Hi Alayna! You could definitely give it a try. I would possibly shred them and freeze them if you are wanting to try the recipe to be exactly as I have. Be sure to let us know if it works out using fresh potatoes.

  8. Rachel says

    Hello Jen. I followed this receipe to a tee and have a very nice hot crock pot and although the top looked done and smelled tummy, after 8 hours on warm, the eggs never cooked. I just stuck it in the oven hoping to cook the eggs. I think using it on low for 8 hours or high for 4 would probably work better or even in a casserole dish in the oven. Thank you for the receipe, I just thought I’d share my experience as well and thoughts on how I may try it again.

  9. Dianae says

    I’m cooking this now and am a bit nervous about the warm setting. I think I will put on low for an hour or so to be safe.
    Some variation I tried:
    Baby spinach instead of green pepper
    Diced baby pickled beets sub for red pepper
    Seasoned with Adobo powder and garlic granules
    Poured Bourbon steak marinade over the hash browns.
    I’ll let you know how it comes out!
    Happy Spring Cooking!

  10. Dianae says

    Okay so it was delicious but I won’t use spinach or marinade again as they made it way too soupy! It did firm up after 10 hours on warm though. I also would use more cheese. I halved the recipe so only used 6oz cheese for 6 eggs but still wasn’t cheesy enough. I recommend an 8 oz bag for ) eggs. I will get a better quality cheese too. The bargain stuff didn’t hold up to all the liquid.

  11. Jordan Dingman says

    I did the 8 hrs on warm as well and the eggs never hardened :/ i have it on high now to see if i can get it to harden but might just be throwing it out. ill be doing it on low or even medium next time.

  12. says

    Have family & friends coming early morning. Want to give them a good breakfast with out a lot of stress. Thank u for this. U saved my day.

  13. Krista says

    This did not work. I was wary of cooking the eggs on warm so I cooked them on low for two hours and them warm for the remaining six hours and it is like soup. I am throwing it out. The Jimmy Dean site says to cook on low for eight hours or high for four. I would like to try this again but I don’t want to waste any more food.

  14. Lauren says

    I just tried this recipe and follow the instructions as followed. A few things:

    1. After cooking the casserole on warm for 8 hours it was still very, very water. I put the crockpot on High for two more hours and was able to it cooked up. The eggs didn’t really hold, however. I think the cook time needs to be more adjusted for this recipe.

    2. It was tasty, but I agree with some of the other comments that it should have more cheese. It was pretty potato heavy.

    3. I’d also add some additional spices to give it a little more flavor.

  15. Scarlet says

    This breakfast entree was awesome! I modified the recipe, olive oil to coat crock, 8 fresh red potatoes shredded, layered with chopped ham off the bone with original suggested ingredients . Increased the cheese to 16 oz. then, in the egg mixture added 2 tablespoons of yellow mustard, salt and pepper. Cooked at low temp for 7 hours & it was a perfect texture. Had quiche like firmness. Traveled with it & kept warmed 15- 20 minutes til serving. Many compliments & no leftovers!

  16. Vicki says

    I brought this to an office breakfast potluck and it went over pretty well. I reduced the hash browns to a 20ounce package of fresh shredded potatoes. I also reduced the milk to 1/2 a cup since folks said it was soupy, but it ended up a little dry, so I will use 1cup next time. I cooked it on low in my 4 quart crock pot for 8 hours. A knife inserted in the center came out clean after 7 hours, so I probably could have put it on warm for the rest of the time.

    I think next time I will add chopped broccoli.

  17. Bernice says

    It was super good. I homeschool and feed my kids hot breakfast so it is wonderful to save time by having a crockpot ready to go. We have this recipe and steel cut oats in the crock pot every single week. So so good!

  18. Sue says

    Very yummy. I wasn’t sure about the “cook on warm for 8 hours” but it was great! It didn’t burn…. I used breakfast sausage ( 1 tube) and a 1/2 stick of choirzo sausage to spice it up a bit… yummy! I also used tator tots as that is all I had… worked out great… I will be making it for my next big holiday event!! Halloween party here we come!

  19. Rose says

    I actually wanted to make this & bought ingredients. But could never find a print button to print the recipe so gave up.

  20. Jessica Tounzen says

    This was so good! I made it in my ~ 7 qt Hamilton Beach crock. Made a few tweaks:
    – Sprayed crock with Pam
    – Subbed two bone-in ham steaks for the bacon, cubed into small bites
    – Subbed maybe 7-8 regular size red potatoes (not the baby ones) for the frozen hashbrowns, cut up into small pieces, threw in frying pan with oil, fresh rosemary, salt and pepper and lightly browned
    – Hand shredded 8 oz swiss and 8 oz sharp cheddar and mixed both into the layers where indicated in the recipe
    – Sprinkled some fresh rosemary throughout
    – Caramelized an onion and added it to the dish
    – Cooked on Low for 3-4 hours, then when it started to look brown around edges, turned to Warm for maybe 5-6 more hours. It probably would have been OK on Warm the whole time.
    It was a hit at my work potluck breakfast!

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