Slow Cooker Breakfast Casserole
Slow cooker breakfast casserole is an easy make ahead breakfast loaded with eggs, three kinds of breakfast meat, melty cheese, and hearty hashbrowns. It’s perfect for brunches and holidays since it cooks low and slow while you go about your morning, making it a cozy, filling breakfast that’s perfect for feeding a hungry crowd.
Mornings are busy enough without trying to cook a big breakfast, which is exactly why I love recipes that let the slow cooker do the work for me.
This slow cooker breakfast casserole is one of those recipes that’s easy to prep the night before or first thing in the morning, then let the crockpot handle the rest while you get everyone else ready.
And with a house full of big appetites, I need it to be super hearty.
This delivers!
It’s packed with savory sausage, bacon, and Canadian bacon plus eggs, veggies, cheese, and hashbrowns.
Each bite is comforting, meaty, cheesy and full of so much flavor.
Everyone happily comes to the table and leaves satisfied.
It’s especially perfect for weekends and holidays so you can just keep the casserole warm in the slow cooker so it’s ready and waiting whenever someone wanders into the kitchen.
Ingredients
To make this you’ll need:
- Hashbrowns– 32 ounces of frozen hashbrowns.
- Bacon– Cooked crispy and chopped.
- Sausage– Breakfast sausage, browned and crumbled.
- Canadian bacon– Chopped.
- Veggies– Chopped red bell peppers and a diced yellow onion.
- Cheese– Shredded cheddar but feel free to substitute Mexican blend or any other cheese you like.
- Eggs
- Milk– Whole milk or heavy cream.
- Seasonings– Salt, pepper, minced garlic, and fresh minced parsley
How to Make
This slow cooker breakfast casserole is so easy to make!
Just spray your slow cooker very liberally with nonstick spray.
Spread half of the hashbrowns out in an even layer on the bottom.
Then spread half of the breakfast meats, veggies, and shredded cheese over the top of the hashbrowns, starting with the meat on the bottom and ending with the cheese on top.
Repeat the layers, in the same order, but save the other half of the cheese for later.
Then whisk the eggs, salt, pepper, milk, and the garlic together in a medium mixing bowl.
Pour the egg mixture all over the top of the casserole.
Top the casserole with the remaining cheese.
Cover and cook on high for 3 hours or or on low for 6-7 hours.
Serve and enjoy!
Storing Leftovers
To store leftovers, let it cool to room temperature.
Transfer it to an airtight container and refrigerate for up to 5 days.
While you can freeze it for up to 3 months in a freezer safe container, I do not suggest freezing as it tends to not be as tasty.
Reheat individual portions in the microwave.
Tips and Tricks
- Customize this by switching the meat to suit your preferences. You can use all of one of the kinds of meat, add ham, or skip it in favorite of more veggies. Likewise, you can swap out any veggie you like. Use green bell peppers instead of red, add mushrooms or zucchini. Whatever you like!
- When pouring the egg, it will not fill the entire pot. It will expand as it cooks and hold everything together without issue. Do not add more eggs.
- You can use heavy cream in place of the milk, if preferred. It will give the casserole a little more richness. I don’t recommend using lower fat milk though.
- Adjust the seasonings to suit your personal preferences.
- For the best egg results, whisk the eggs until the whites are fully incorporated in the mixture.
Other Slow Cooker Breakfast Ideas
This slow cooker breakfast casserole is a delicious idea for holidays, brunches, or weekends.
Make it and enjoy!
Looking for other slow cooker breakfast ideas?
Try these:
- Creamy Crockpot Grits
- Cheddar Bacon Ranch Hashbrown Casserole
- Slow Cooker Sticky Buns
- Crockpot Fried Apples
If you’ve tried this SLOW COOKER BREAKFAST CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Breakfast Casserole
Ingredients
- 32 Ounces Frozen Hashbrowns
- 1/2 lb Bacon fried and chopped
- 1/2 lb Breakfast Sausage browned and crumbled
- 3 oz Canadian Bacon chopped
- 2 Red Bell Peppers chopped
- 1 small Yellow Onion peeled & diced
- 2 cups Shredded Cheddar Cheese
- 12 large Eggs
- 1 cup Whole Milk
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Minced Garlic optional
Instructions
- Spray your slow cooker with nonstick spray and place half of the hashbrowns in an even layer on the bottom.32 Ounces Frozen Hashbrowns
- Spread half of the bacon, sausage, canadian bacon, bell pepper, onion, and shredded cheese over the top of the hashbrowns. Start with the meat and end with the cheese.1/2 lb Bacon, 1/2 lb Breakfast Sausage, 3 oz Canadian Bacon, 2 Red Bell Peppers, 1 small Yellow Onion, 2 cups Shredded Cheddar Cheese
- Repeat the layers, starting with the hashbrowns, meats, and veggies, but save the other half of the cheese for later.
- In a medium mixing bowl, thoroughly mix the eggs, salt, pepper, milk, and the garlic if you’re using it.12 large Eggs, 1 cup Whole Milk, 1/2 tsp Salt, 1/2 tsp Pepper, 1/2 tsp Minced Garlic
- Pour the egg mixture all over the top of the casserole. It will not fill up the casserole, but trust me, it will hold everything together.
- Top the casserole with the remaining cheese.
- Cover and cook on high for 3 hours or or on low for 6-7 hours. Serve and enjoy!
Notes
● You’re welcome to add or remove any meat or veggie you aren’t fond of. However, be sure to replace it so it keeps your casserole nice and hearty.
● When pouring the egg, it will not fill the entire pot. It will expand as it cooks and hold everything together without issue. Do not add more eggs.
● You can use heavy cream in place of the milk, if preferred.
● Adjust salt and pepper to preferences.
● For the best egg results, whisk the eggs until the clear, stringy portions no longer appear in the mixture.
Nutrition
