This Crockpot Breakfast Casserole is a delicious make-ahead breakfast with hashbrowns, bacon, veggies and eggs. It’s great for the holidays!
Clik here to view.
I love a great hearty breakfast but sometimes I want a slow morning. This crockpot breakfast casserole is my fave since it can be prepped the night before!
Why you'll love this recipe
- Hands-off: This casserole is super hands-off. It cooks all day while you get other things done!
- Holiday-friendly: It's perfect for holiday brunches and Christmas morning.
- Feeds a crowd: This recipe makes 8 servings, which is great for feeding bigger groups or meal prepping.
Clik here to view.
Ingredients and substitutions
- Cooking spray – grease the crockpot with butter instead.
- Frozen hash browns – frozen tater tots or frozen potatoes would also be good.
- Bacon – use breakfast sausage or ham instead.
- Bell pepper – swap out for another veggie like spinach.
- Red onion – white onion or shallots would also work.
- Eggs – these are pretty essential to the recipe.
- Shredded cheddar cheese – Swiss or Colby Jack would be yummy here too.
Clik here to view.
How to make this breakfast casserole
Clik here to view.
Step 1: Make the bacon.
Cook the bacon until crispy.
Step 2: Layer the meat and veggies.
Add the hashbrowns, bacon and veggies to the crockpot.
Clik here to view.
Step 3: Add the eggs and cheese.
Pour the whisked eggs over top with a layer of cheese.
Step 4: Cook.
Cook the casserole then serve or store for later.
Clik here to view.
Recipe tips & variations
Here are some different ways you can customize your breakfast casserole:
- Meat: Italian sausage, breakfast sausage, ham or leftover chicken would all be good.
- Vegetables: Add sautéed mushrooms, spinach, green onions or sundried tomatoes.
- Cheese: Swiss, Monterey Jack, cheddar, gouda or pepper jack would all be yummy.
- Spices: Whisk some paprika, red chili flakes or oregano in with the eggs.
- Oven: If you don't have a crockpot, try this oven breakfast casserole recipe.
Frequently asked questions
Why is my breakfast casserole soggy?
Your casserole will get soggy if you use frozen or ‘wet' vegetables. Make sure you're using fresh veggies, and if you use ‘wet' veggies like mushrooms, sauté them first.
Can I leave it to cook overnight?
For safety reasons, I wouldn't recommend leaving the casserole to cook overnight. You can add everything but the hashbrowns, then store it in the fridge overnight and cook in the morning.
Can I double or triple this recipe?
I wouldn't recommend doubling or tripling this recipe, as the eggs won't cook fully.
Clik here to view.
What to serve with your breakfast casserole
Enjoy your casserole on its own or with one of these sides for a full breakfast spread:
- Fresh fruit or berries
- A healthy smoothie
- Your favourite caffeinated beverage
Make ahead and storing
One of the best parts of this recipe is that it's super easy to make it ahead of time!
- Make ahead: Add everything but the hashbrowns to the crockpot, then store in the fridge overnight. Add the hashbrowns in the morning and cook.
- Storing: Store leftovers in the fridge for 5 days.
- Freezing: Freeze in airtight containers for 3 months, then thaw in the fridge.
- Reheating: Sprinkle some water over top and microwave for 2-3 minutes.
Clik here to view.
Meal prep tools
- Grab some glass meal prep bowls if you plan on packing this breakfast casserole up for your breakfast meal prep.
- Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.
- Here is the crock pot I use.
- Pick up some slow cooker liners for easy clean up.
Clik here to view.
Crockpot Breakfast Casserole
Ingredients
- Cooking spray
- 2 cups frozen hashbrowns
- 12 slices pork or turkey bacon
- 1 each red, yellow and green bell pepper, diced
- 1 medium-sized red onion, diced
- 16 large eggs
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup cheddar cheese, grated
Instructions
- Cook bacon over med-high heat in a large skillet, about 5-10 minutes until cooked through (timing will depend on type of bacon used).
- Spray inside of slow cooker with cooking spray, then add frozen hashbrowns, cooked bacon, peppers and onion in two even layers. Mix salt and pepper with eggs, then pour overtop of other layers and top with cheese.
- Cook on high for 4 hours. Serve and enjoy! Note: This can be made ahead of time up to 3 days in advance.
Video
Notes
Nutrition
The post Crockpot Breakfast Casserole appeared first on The Girl on Bloor.