Slow Cooker Bacon Hashbrown Breakfast Casserole

Enjoy Slow Cooker Bacon Hashbrown Breakfast Casserole, an easy overnight recipe. Prepare ahead, cook all night, and wake up to a delicious breakfast!

We get so excited when we have overnight guests. Especially during the holidays!

My easy Slow Cooker Bacon Hashbrown Breakfast Casserole recipe is perfect for guests and easy to prepare ahead.

Plug in the slow cooker before you go to bed.

And wake up to a big bowl of deliciousness!

I love to serve it as a buffet with fruit, maybe biscotti or scones, and juice and coffee.

We have a guest room that is fun to get ready, especially for the holiday season with pops of red, water bottles, magazines, and cozy blankets.

Upstairs I’ve finally decorated with a little bit of red, and we still don’t have our tree! In years past, we always had our tree up the weekend of Thanksgiving. Now we live in a forest, and we have no tree. Go figure. :)

But Alder-bear (our Whoodle) is ready for company! (Here’s a peek at our last house at Christmas.)

Slow Cooker Bacon Hashbrown Breakfast Casserole

This Slow Cooker Bacon Hashbrown Breakfast Casserole is made with delicious 100% wood smoked bacon, and this recipe can feed up to 12 guests!

Cook the bacon in small pieces (don’t you love the smell of bacon?). Save a few whole pieces for the top!

Mix the eggs with green chilies and milk!

Layer the ingredients (hashbrowns, bacon, cheese, red onion, peppers, and cheese). Pour the egg mixture. Top with whole slices of bacon!

Don’t forget the toppings:  Sour cream, salsa, and green onions!

ENJOY!

How is your Christmas decorating coming along?

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Slow Cooker Bacon Hashbrown Breakfast Casserole

Make the night before; cook through the night. Wake up to a delicious breakfast, ready to serve with sour cream and fresh salsa. Optional cooking time: 3-4 HOURS on HI OR 6-7 HOURS on LOW

Prep Time: 15 minutes mins

Total Time: 7 hours hrs

Yield: 12

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Ingredients

 

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• 1 lb. frozen hashbrowns
• 1 lb. bacon, cut in small pieces (keep out 4-5 whole pieces) (We used Wright Hickory Smoked Bacon)
• 2 cups Monterey or  jack/colby cheese
• 1 red bell pepper, diced
• 1/2 cup red onion, diced
• 16 eggs
• 1/2 cup milk
• 1 7 oz. can green chilies, drained
• Salt and pepper to taste

Instructions

 

• In a large frying pan, fry the bacon pieces on medium heat (set the whole pieces aside). Remove to a bowl and absord the bacon grease with paper towels. Fry the whole pieces; set aside.
• Spray a 6 quart slow cooker with cooking spray.
• Layer 1/2 of the potatoes on the bottom of slow cooker. Top with half of the bacon, cheese, pepper and onions. Repeat layering.
• Beat eggs, milk, and green chilies in a large bowl, with a wire whisk, until well blended. Salt and pepper.
• Pour evenly over potato-bacon mixture. Top with whole pieces of bacon.
• Cook on low setting for 6-7 hours, or on high setting for 3-4 hours, or until eggs are set.
• Top with green onions; serve! Optional to serve with sour cream and fresh salsa.

Author: Sandy / Reluctant Entertainer

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

More hashbrown recipes: Hash Brown Fritatta [Fifteen Spatulas], Hash Brown Crusted Salmon [A Family Feast], Spinach and Bacon Hash Brown Quiche [Grandbaby Cakes], and Slow Cooker Pesto Denver Omelette Breakfast [RE].