Get ready to wake up to the most delicious breakfast ever! This Crockpot Breakfast Casserole is a game-changer for busy mornings or lazy weekends. Imagine waking up to the mouthwatering aroma of crispy bacon, gooey cheese, and perfectly cooked eggs – all without lifting a finger in the morning. This recipe is so easy, it practically makes itself while you sleep!
Why You’ll Love This Recipe
- Effortless Preparation: Just toss everything in the crockpot before bed and wake up to a hot, delicious breakfast.
- Customizable: Easily adapt the recipe to suit your taste or what’s in your fridge.
- Perfect for Crowds: Great for feeding a hungry family or guests without the morning rush.
- Deliciously Satisfying: A hearty, flavorful meal that’ll keep you full until lunch.
Ingredients You’ll Need
- Frozen Hashbrowns: The foundation of our casserole, providing a crispy, potato-y base.
- Bacon: For that irresistible smoky flavor. Feel free to swap with sausage or ham if you prefer.
- Onions and Bell Peppers: Adding a pop of color and fresh flavor to balance the richness.
- Cheddar Cheese: Because what’s a breakfast casserole without ooey-gooey cheese?
- Eggs: The protein-packed star of the show, binding everything together.
- Milk: To create a creamy, custardy texture.
- Dijon Mustard: A secret ingredient that adds a subtle tang and depth of flavor.
- Seasonings: Simple salt and pepper to enhance all the flavors.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Veggie Lover’s Version: Add spinach, mushrooms, or zucchini for extra nutrients.
- Meat Swap: Try diced ham or crumbled sausage instead of bacon.
- Cheese Please: Experiment with different cheeses like Gruyère or pepper jack for a flavor twist.
- Spice it Up: Add a dash of hot sauce or some diced jalapeños for a kick.
How to Make Crockpot Breakfast Casserole
Step 1: Prep the Ingredients
Start by thawing those hashbrowns – nobody likes icy potato chunks! Cook your bacon until it’s perfectly crispy, then chop it into bite-sized pieces. This is where the magic begins!
Step 2: Layer the Goodness
Grease that crockpot and start layering. Potatoes, bacon, veggies, and cheese – it’s like building a delicious breakfast lasagna!
Step 3: Whip Up the Egg Mixture
In a bowl, whisk together eggs, milk, mustard, and seasonings. This custard is what’s going to bind everything into breakfast perfection.
Step 4: Pour and Cook
Pour that eggy goodness all over your layered ingredients. Now, here’s the best part – cover it up, set it, and forget it! Let your crockpot do the heavy lifting overnight.
Step 5: Wake Up to Breakfast Bliss
In the morning, your casserole will be hot, bubbly, and ready to devour. Just grab a spoon and dig in!
Pro Tips for Making the Recipe
- Don’t skip thawing the hashbrowns – it ensures even cooking.
- For extra crispy edges, consider giving it a quick broil in the oven before serving.
- If you’re short on time, cook on high for a quicker result.
How to Serve
This casserole is a meal in itself, but if you want to go all out:
- Serve with a side of fresh fruit for a balanced meal.
- Add a dollop of sour cream or salsa on top for extra zing.
- Pair with a steaming mug of coffee or fresh orange juice.
Make Ahead and Storage
Storing Leftovers
This casserole keeps beautifully in the fridge for up to a week. Perfect for meal prep!
Freezing
Freeze individual portions for quick, reheatable breakfasts. They’ll keep for up to a month.
Reheating
Microwave individual portions for a quick breakfast, or reheat the whole casserole in the oven for family meals.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just make sure to shred them and squeeze out excess moisture before using.
How do I know when the casserole is done cooking?
The eggs should be set, and the center should reach 165°F. If it jiggles, give it a bit more time.
Can I make this vegetarian?
Of course! Skip the bacon and load up on veggies. Consider adding some smoked paprika for that smoky flavor.
Is it okay to open the crockpot while cooking?
Try to resist the temptation! Every time you open the lid, you’re letting heat escape and extending the cooking time.
This Crockpot Breakfast Casserole is the answer to hectic mornings and hungry houseguests. It’s comforting, delicious, and unbelievably easy. Give it a try this weekend – your taste buds (and your family) will thank you!
Print
Crockpot Breakfast Casserole Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 10 servings 1x
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Breakfast Casserole is a hearty and convenient meal that combines crispy bacon, hash browns, eggs, and cheese for a delicious start to your day. Perfect for feeding a crowd or meal prepping for the week ahead.
Ingredients
- 28 ounces (7 cups) frozen shredded hashbrowns
- 1 pound (454 g) bacon
- 1/2 cup (65 g) finely chopped yellow onion
- 1 cup (150 g) bell pepper, red and green, 1/4″ dice
- 1/4 cup (15 g) sliced green onion
- 2 cups (227 g) shredded cheddar cheese, divided
- 12 large eggs
- 1 cup (240 ml) milk
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon (6 g) kosher salt
- 1/2 teaspoon black pepper
Instructions
- Defrost the Potatoes: Thaw the potatoes before using either in the microwave or at room temperature for 30 minutes. Drain off any excess moisture.
- Cook the Bacon: Add half of the bacon slices to a large skillet and turn the heat to medium. Cook until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain excess grease. Repeat with the remaining slices. Finely chop into smaller pieces.
- Assemble the Casserole: Lightly grease the inside of a 6-quart slow cooker. Add the potatoes, chopped bacon, bell peppers, yellow onion, green onion, and 1 ½ cup cheddar cheese. Stir to combine.
- Add the Custard: In a medium bowl, whisk the eggs, then add the milk, mustard, salt, and pepper, and whisk to combine. Pour the mixture into the slow cooker, evenly coating the ingredients.
- Slow Cook: Cover and cook on high setting for 3 to 4 hours or low setting for 7 to 8 hours. The casserole is done cooking when the eggs are set and the center reaches between 165 to 175ºF (74 to 79ºC).
- To Serve: Serve immediately while still hot. Alternatively, keep on the warm setting for up to an hour.
Notes
- Defrost the Potatoes: Thaw the potatoes before using either in the microwave or at room temperature for 30 minutes. Drain off any excess moisture.
- Cook the Bacon: Add half of the bacon slices to a large skillet and turn the heat to medium. Cook until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain excess grease. Repeat with the remaining slices. Finely chop into smaller pieces.
- Assemble the Casserole: Lightly grease the inside of a 6-quart slow cooker. Add the potatoes, chopped bacon, bell peppers, yellow onion, green onion, and 1 ½ cup cheddar cheese. Stir to combine.
- Add the Custard: In a medium bowl, whisk the eggs, then add the milk, mustard, salt, and pepper, and whisk to combine. Pour the mixture into the slow cooker, evenly coating the ingredients.
- Slow Cook: Cover and cook on high setting for 3 to 4 hours or low setting for 7 to 8 hours. The casserole is done cooking when the eggs are set and the center reaches between 165 to 175ºF (74 to 79ºC).
- To Serve: Serve immediately while still hot. Alternatively, keep on the warm setting for up to an hour.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22
- Cholesterol: 260mg
