Slow Cooker Breakfast Casserole
Slow Cooker Breakfast Casserole is an overnight crockpot breakfast casserole with eggs, bacon, hash browns, cheese–easy for the holidays!
Today our Slow Cooker Breakfast Casserole is loaded with hash browns, bacon, peppers, eggs and cheese. It’s completely delicious, and you can add your favorite toppings! With the holidays upon us and schedules getting busier by the minute, I’m sure you’re looking to have one less thing to worry about.
Slow Cooker Breakfast Casserole
Breakfast is easy for out-of-town guests with this Slow Cooker Breakfast Casserole! Check out the variations of meats and veggies that you can add, too!
Crock pot with a timer
Just put it in the slow cooker, go to sleep while it’s cooking, and serve it up in the morning! Consider getting a programmable crock pot with a timer. That way, you don’t have to worry about getting distracted or oversleeping and overcooking!
Ingredients for overnight breakfast casserole:
- Frozen hash browns (or you can make your own, but use Yukon Gold potatoes, not Russet)
- Bacon
- Monterey or jack/colby cheese
- Red bell pepper
- Red onion
- Eggs + milk
- Green chilis
- Salt and pepper
Slow down and enjoy your holiday mornings this year with these slow cooker breakfast ideas:
- Pesto Denver Omelette
- Overnight Blueberry French Toast
- Overnight Monte Cristo Breakfast Casserole
- Banana Bread Brioche French Toast
I love how this recipe is a crowd-pleaser, for sure, and is large enough to feed a crowd!
My easy 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!
What to Serve with Crockpot Breakfast Casserole
- Serve it with lots of fresh toppings like avocado, cherry tomatoes, red onions, sour cream, salsa, or hot sauce.
- If you’re trying to stretch it a little bit for a crowd, you can also serve it with fresh fruit or a simple fruit salad, like this one.
- Toast, bagels, muffins, or English muffins would also make excellent sides and fill everyone up a little more.
- I love to serve it as a buffet with fruit, maybe biscotti or scones, and juice and coffee.
How to make Slow Cooker Breakfast Casserole:
- Cook the bacon in small pieces, and save a few whole pieces for the top.
- Mix the eggs with green chilis and milk.
- Layer the ingredients (hash browns, 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.
- Make the night before; cook through the night. Wake up to a delicious breakfast, ready to serve with sour cream and fresh salsa.
Extra tips:
COOKING: Not all slow cookers cook at exactly the same temperature. You may need to adjust the cook time to avoid overcooking.
HASH BROWNS: Use frozen hash browns or you can make your own. Only use Yukon Gold potatoes (do not use Russet potatoes) if you make your own.
ADDITIONS: Add other meats like diced ham or other veggies like mushrooms or spinach.
This recipe is the best when topped with LOTS of fresh toppings such as sour cream, tomatoes, salsa, avocado, green onion, or chives.
LEFTOVERS: Scoop out a serving and pop it in the microwave.
Can you freeze it? No! Eggs do not freeze well.
Lastly, as we move into the week of Thanksgiving, I love this quote so much.
“Do not spoil what you have by desiring what you have not; remember that what you now have was once among the things you only hoped for.” —Epicurus
Happy weekend and ENJOY!
Get the Recipe:
Slow Cooker Breakfast Casserole
Ingredients
- 1 lb. frozen hashbrowns
- 1 lb. bacon, cut in small pieces (keep out 4-5 whole pieces)
- 2 cups Monterey or jack/colby cheese
- 1 red bell pepper, diced
- ½ cup red onion, diced
- 16 eggs
- ½ cup milk
- 1 7 oz. can green chilies, drained
- Salt and pepper to taste
Toppings
- Cheese, sour cream, tomatoes, chives, onions, salsa, guacamole
Instructions
- In a large frying pan, fry the bacon pieces on medium heat (set the whole pieces aside). Remove to a bowl and absorb 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 chilis 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.
I needed a recipe for breakfast for weekend guests that required minimal time. It only took me a minute to decide that your website was where I needed to look for a guaranteed great recipe. I halved the recipe to feed six and it was a hit. Even my husband who is not a fan of breakfast casseroles commented on how much he liked it. It’s a change of pace from the regular breakfast casserole so it was perfect for “brunch”. Thanks, Sandy. I’ll definitely make it again.
I would like to try this and leave the eggs whole, has this been tried by anyone? Or, maybe mix half of the eggs and then nestle whole eggs on top? Hit me up!
If you try it and you love it, we’ll add that option into the recipe! :)