Slow Cooker Breakfast Casserole

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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.

Prep Time15

Cook Time3

Total Time3 15

Course: Breakfast, Brunch

Cuisine: American, Southern

Servings:

Calories: 581kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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

● To store, place in an airtight container and refrigerate for up to 5 days. I do not suggest freezing as it tends to not be as great when reheated. This is a preference though. If you prefer freezing it, simply store it in an airtight, freezer-safe container for up to 3 months.
● 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