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
Units
Scale
- 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
