Slow cooker breakfast casserole is the easiest way to make a delicious and filling breakfast. Make it the night before for a full breakfast the next morning or take it to your next potluck brunch.
Customize it with the veggies you most enjoy and dump in frozen hash browns. These shortcuts make it easy to feed a crowd, eat a healthy breakfast without a lot of effort or enjoy breakfast for dinner. With a seven quart slow cooker, your options are endless for feeding a crowd.
How do you cook breakfast meat in the slow cooker breakfast casserole?
The method for cooking your meat for this crock pot breakfast casserole depends on the kind of meat you want to use.
I used bacon in the original recipe. I cooked in it a skillet before putting it in the crock pot. Bacon will not get crispy in the slow cooker so it’s best to cook that beforehand. You can do it in the skillet or oven. You could also eliminate this step and use precooked bacon or leftovers from another meal.
You could also use sausage in this recipe just as easily. You can put raw sausage in the crock pot, but I still recommend that you cook it fully in a skillet first. As long as the sausage reaches an internal temperature of 165F, it will be safe to eat. This will require cooking it for four hours at high or eight hours at low.
Other breakfast meats you could try are:
- Turkey bacon
- Turkey sausage
- Ham
- Lox
What veggies can you put in this crock pot breakfast casserole?
Besides the meat and eggs, you can put lots of fresh veggies in this slow cooker breakfast casserole.
I always use onions, green peppers and red peppers. Try some of these veggies too:
- Mushrooms
- Carrots
- Peas
- Zucchini
- Spinach
- Broccoli
- Roasted red peppers
- Tomatoes
Ingredients for Slow Cooker Breakfast Casserole
- Frozen Hash Brown Potatoes (Note: I actually use shredded Has Browns, my image shows cubed)
- Eggs
- Milk
- Cheese
- Bacon
- Peppers
- Onions
How to Make Slow Cooker Breakfast Casserole
First, grab your favorite large crock pot. I used my 7 quarts cast iron style. Then, add half of the bag of hash brown potatoes.
Next, you will need to add half of the bacon on top of the frozen potatoes.
Now, add half of the green peppers and half of the red peppers. Also, add half the onions.
Then, add half of the shredded cheese. Tip: use a brick of cheese and shred yourself, the results are much better than with store-bought pre-shredded cheese.
For the next step, you will repeat adding another set of layers of potatoes, meat, veggies, and cheese. Then, in a small bowl whisk together the eggs and milk. Now, pour the egg mixture on top of the layered casserole ingredients.
Finally, add a double thick paper towel to the top of the crock and place the lid to hold in place. Cook the breakfast casserole on warm for 8 hours or on low for 4 hours.
Note: All slow cookers cook differently. I have made this casserole MANY of times in both of my large slow cookers. It turns out wonderful each and every time.
Should I thaw frozen hash browns before putting in a crock pot breakfast casserole?
A breakfast casserole with frozen hash browns is easy to prepare.
If you preferred to use fresh potatoes, you can dice or shred them. You could also use sweet potatoes for even more healthy nutrients.
But the quickest way to make this casserole is using frozen hash browns. It is perfectly OK to dump the hash brown into the crock pot from frozen.
If you make this and find it’s a little runny, you may want to thaw out your hash browns next time. Frozen food keeps a lot more moisture that fresh. Just leave the hash browns in the refrigerator for a few hours before you plan to use them. Dry them on a paper towel before adding them to the casserole.
How do you know when a breakfast casserole recipe is done?
It can be difficult to tell when a breakfast casserole in the crock pot is completely cooked and ready to eat.
A knife slid into the middle of the casserole should come out clean. But if you have trouble telling the difference between uncooked egg and melted cheese, use a kitchen thermometer. Eggs should be 160F when they are cooked.
How do you keep scrambled eggs warm in a crock pot?
Not only is this a great recipe for breakfast or dinner, it can be taken to a potluck meal or family brunch.
Because we are making it in the crock pot, it can be kept warm for hours. Just leave the entire meal in the crock pot and set it to low. I do recommend you eat it within four to five hours if you keep the crock pot on. Eventually, it will dry out the eggs and they will start to become rubbery.
But that leaves you plenty of time to offer and protein packed hot meal to anyone who is visiting, even if they come in shifts!
You can also make this meal in the evening and have it ready for breakfast the next morning.
Other great make-ahead breakfasts are:
- Apple Overnight French Toast Casserole
- Cracker Barrel Copycat Hash Brown Casserole
- Biscuits and Gravy Casserole
Can you reheat crock pot breakfast casserole?
This works great as leftovers as well. If you want, make a huge batch and eat it for a few days for breakfast.
To reheat, pop a single piece into the microwave for a minute. To reheat larger potions, you can put it in the oven at 350F until warm all the way through.
Can you freeze hash brown breakfast casserole?
This recipe can be used for meal prep as well. You can freeze this either before or after you bake it.
If you want to freeze it before baking, mix together all of your ingredients in a glass container or a freezer safe foil dish. Cover it tightly and freeze.
You can bake this first or just freeze the leftovers. If you are meal prepping and plan to freeze the entire casserole, under cook it just a little. That way it won’t dry out while you are reheating it.
Allow the casserole to cool completely and then cover tightly.
Hash brown casseroles will last in the freezer for three months. Thaw it in the refrigerator before reheating. You can either dump it back into the crock pot or reheat in the oven until set and golden brown.
Another option for meal prep is to put everything in your crock and leave it in the refrigerator until you are ready to cook it. An uncooked breakfast casserole will last in the refrigerator for three to four days.
The slow cooker is great for making breakfast with less effort. If you have an Instant Pot and need a great breakfast casserole recipe made in a pressure cooker hop on over to a Typical Mom’s Instant Pot Breakfast Casserole recipe.
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.
- Put a double layer of paper towels on top of crock and place lid to hold in place.
- Cook on Low for 4 hours or warm for 8 hours.
I’m curious when and why was the step of putting paper towels on top then adding the lid…added? Has anyone ever used paper towels? Did you have any problems with the cheese sticking to the paper towels? After years of making this and changing the ingredients so many different ways we still love it…I had to go up to a little larger crockpot because of all the extras.
Do u need to spray nonstick cooking spray in crockpot ?
I have tried a similar recipe in the oven but never in a crock pot. I’m sure it is delicious either way and a great way to cook it while you are away from the house. I have pinned it to try out. Thanks for sharing at #HomeMattersParty
This sounds like the perfect recipe to bring in for the teacher appreciation potluck breakfast they have every year at my children’s school. This breakfast casserole sounds delish and I like that it will stay warm in the slow cooker!
I was skeptical with this as I wondered how cooking it on high for 8 hours would work, but it does!! I accidentally came across this recipe this fall and made it in my large crockpot for a tailgate the next day and everyone loved it! I actually used sausage instead of bacon, but that’s just personal preference but I’m making it again for a holiday brunch this weekend and will mix both. This is a great and easy recipe!!
Can I use a crock pot for this . I don’t have a slow cooker. Or can I bake it in the oven in the morning.
So glad that I read the reviews. I haven’t tried the recipe yet, but will definitely cook on low for 8 hours.
Warm does not cook this recipe. Do not cook it on warm, use a higher setting or you’ll have raw egg soup after eight hours.
So I attempted to make this Christmas morning for the whole family, my in laws were here and was trying to make a good impression. The eggs did not set, did not want to risk food poisoning so threw the whole thing out and we all had cereal. Was pretty disappointed considering how much food was wasted, and it was Christmas morning. But I have hope, this looks really delicious. So I am attempting it AGAIN tonight! But putting the slow cooker on LOW not Warm. Here’s hoping it turns out!!
I’ve made this several times and have one in a crockpot now. The 1st time I made it, it was not only for for my husband to take to a work place breakfast during the holidays of 2014. It was also untested, untasted and…for the police dept. I was not only asked for the recipe I was also asked to send 2 for every breakfast they have!! It’s such a good way to start off the day. On the last day of his work week or over a long wkend, I’ll fix a big meal with plenty of leftovers, make one of these & then no more cooking for me!! I also love that there’s so many different ways to change it up. Definitely a keeper!!
I made this following recipe but adding 1 cup extra milk and a layer of thinly sliced bread, and cooked it on LOW, not warm, for 8 hours in my large RIVAL crock pot, and it was perfectly cooked.
I made this for Christmas morning, and it was a huge hit. Being a Texan, I added more of almost everything, but kept the amount of potatoes the same. . .a whole onion instead of a half, about 3/4 of each kind of pepper, 3 extra eggs, extra cheese – a mix of cheddar and pepper-jack, and about a half-cup more milk. I also divided the items into thirds and made the casserole three layers instead of two.. I baked it overnight on medium (about 8 hours) and it cooked through perfectly! I put flour tortillas and salsa out on the table for those who wanted to make breakfast tacos out of their serving of casserole. Next time, I’ll try adding some green chiles and will report back to let you know how it turned out. Thanks for this fantastic idea! It’s definitely going to become a Christmas morning tradition for us :)
I’ve had the same problem as several others have said. We cooked it in warm for nearly 12 hours, and it’s as runny as water. Very disappointing as we were bringing it for a brunch. You should clarify in the instructions that some (most) slow cookers need to be on a higher setting than warm so that people can decide for themselves how to cook it.
I’ve made this several times for my family & for my husband to take to an office breakfast. I cooked mine on high for 4 hours & it was perfect. The only complaint was that I didn’t make 2 of them…lol. I’m making 1 for family I’ve got it all ready except for eggs & milk. Usually I use 1/2 & 1/2 when I make scrambled eggs. Has anyone tried that with this recipe? With everything that’s in it I don’t think the extra calories will matter. I’ll let y’all know how mine turns out if I use it.
Would you be able to freeze this after making it? How would you wrap it up^?
Looked soo good I wanted to try it. Unfortunately after having it cooked on warm for 9 hours. The eggs are still runny and uncooked. I suggest cooking it on low and checking it early before everyone expects to eat it.
I did this in the Ninja on low and it was cooked in less than 2 hours. Switched over to warm. Hoping it’ll be just right by the time people arrive in 2 hours.
Update: Although the eggs had set up, I left it on low for two more hours and it turned out pretty good. I think next time I would definitely saute the peppers and onions before putting in the slow cooker. Otherwise, good recipe, very easy. As others have mentioned, lots of potatoes, but I like potatoes.
Would this work with just egg whites?
My granddaughter made this for a crowd Sunday morning. She had to cook it about an hour more than recipe called for, but it turned out wonderfully and was delicious!
This did not cook properly on warm. After 8 hours, the potatoes were not done and the liquid did not absorb.
I had the same problem on warm setting of crock pot. I assembled it at 12:30 am so I could take it to church at 9:30 am. I failed to check it at home (my bad), so at about 9:15 at church I checked it and it was Not even close to being done. Luckily, we had a microwave. But it took 15 minutes to cook in microwave checking it contantly and had to stir it up a lot. It tasted ok, but still a little watery and looked mushy. I may try again, but only when I have time to babysit it so I know it will be cooked. I am thinking it would take 8 hours on low setting or maybe 5-6 hours on high.
I tried this again but cooked it on low for about 8 hours. Perfect and delicons. It’s a definite keeper.
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!
what size slow cooker would you recommend ?
I actually wanted to make this & bought ingredients. But could never find a print button to print the recipe so gave up.
Why did you need to print a recipe? Chop the items and then layer them… pour scrambled eggs and milk over. It is worth the making.
This looks so good, and a nice stick to the ribs breakfast!
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!
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!
Going to try this, looks so good, wish you had a print option!
File > Print
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.
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!
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.
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.
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.
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.
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.
could I use evaporated milk instead of regular milk?
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!
This sounds great for a group! One question: my crockpot is an 8 quart. Would that be too big?
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.
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.
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.
Thanks! I let you know how it works out.
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).
Do you know what settings if cooked in the oven?
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.
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.
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!
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…
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.
I just recently bought a crockpot and it clearly states to never cook food on warm. :/
I was thinking the same thing. I would never cook anything on warm.
Yep, it doesn’t work. I tried it.
I followed your recipe as well and I have a 7 qt. It was definitely not cooked, but threw it on high for 2 hours and it finished. You might want to change it up as it seems to be an issue. I could see this taking 4 hours on high and maybe 8 hours on low but definitely not with the 8 hours on “warm.”
Thank you for the base of the recipe though, definitely will make again but tweak even more :D. Merry Christmas!
I also cooked my breakfast casserole for 4 hours on Low and eggs were runny and not cooked. That’s what I get for trying a new recipe on company!
I had the same problem! I left it on warm for 9hrs. and it didn’t cook at all. I melted the cheese and when you first looked in, it seemed to be done, until you moved it ever so slightly , then you realized it didn’t cook the eggs at all!!
Yes, very disappointing for me too. I made this for a charity event and am sitting here waiting for it to cook because of this. Seriously?
Mine did the exact same thing!
I wish I saw your comment last night. I had the same issue. I went to work with it… Not cooked. Had to make plates and microwave it.
I love breakfast casseroles! Yours looks yummy! Thanks for linking up for Friday Favorites. I’m featuring you this week.
oh, I can only imagine waking up to this delicious smell!!
I would love waking up to this casserole, it looks delicious! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Anything made in the crock pot is great! I’d love it if you’d link this up to my very first linky party!
http://accidentallywonderful.blogspot.com/2014/01/accidentally-wonderful-wednesday-1.html
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
this sounds so good. I got a new slow cooker for Christmas think it will be great to make this recipe for family on next day off
come see us at http://shopannies.blogspot.com
Gotta try this for our early morning road trips :-)