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If you’re looking for a delicious, quick and easy casserole for a nice family meal, give this Crockpot Breakfast Casserole a try. We think you’ll love it!
Easy Crockpot Breakfast Casserole
If you’re looking for a quick and delicious casserole recipe, give this Crockpot Breakfast Casserole a try!
You can set it at night when you go to bed and it will be ready when you get up in the morning. (So nice if you’re having company over). Pair with some fruit and coffee and you’ll have a delicious meal. And if you like to shake things up and have a breakfast dinner night – this is easy to pull together early in the day and have it be ready in the evening!
This is one of the recipes in the Slow Cooker Meal Plan pack – so if you love set it and forget it dinners like this one – you’ll love this menu plan! You get 12 WHOLE WEEKS of easy slow cooker meals your family will love! 🙂
Customize to your family’s preferences by leaving out anything you don’t like – and add in anything you love. Mushrooms would also be good in this breakfast casserole!
Crockpot Breakfast Casserole
Equipment
- slow cooker
Ingredients
- 12 Large Eggs
- 1 Cup Milk
- 1 Pound Breakfast Sausage, Bacon, or Ham Cooked; Can Be A Combination If You'd Like
- 1 bag Shredded Hash Browns (28 - 32 oz) Slightly Thawed
- 1 Cup Peppers Red, Yellow, Orange, or Green; Diced
- 3 - 4 Green Onions Sliced
- 2 Cups Shredded Cheese Colby Jack or Cheddar
- 2 Tsp Dijon Mustard
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- Cooking Spray
Instructions
- Cook Sausage, Bacon, or Ham. Set aside.
- Spray inside of crockpot with non-stick cooking spray.
- Whisk together eggs, milk, Dijon mustard, salt, and pepper until combined well. Set aside.
- Add hash browns to the bottom of the crockpot.
- On top of hash browns, layer half of the meat, peppers, onions, and 1 cup of cheese.
- Repeat layers.
- Pour egg mixture over ingredients.
- Cook on low 7 - 8 hours or high 3 - 4 hours.
- Serve immediately.
- Store leftovers in refrigerator for up to 4 days.
Looking for more yummy meals? This recipe is from week two of our slow cooker menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You’ll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
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It turned out wonderful in our crockpot! Great flavor! Would you change anything if you were to make it in a 9×13 for the oven?
I would just back at 350 until eggs are set – hope that help! : )
Hello! When you say “repeat layers” does that mean the hashbrowns too? Or do you use ALL of the hashbrowns on that bottom layer? Thank you!
Hi Becky! I use all the hashbrowns, then put half of each of the rest of the ingredients, then do one more layer. Hope that helps (you’ll love this one – use the leftovers to make breakfast burritos)! 🙂
I love this recipe and freeze the leftovers in single servings!
Love this recipe! Can you substitute shredded sweet potatoes for the hash browns?
Yayy ~ so glad you love it Katie! 🙂 It would probably work just fine with sweet potatoes!
How many hashbrowns? What kind? Not in ingredient list!
So sorry about that Pam! It’s (1) 32 oz pkg frozen shredded hashbrowns! Hope that helps!
There is nothing listed in the ingredients about hashbrowns… Frozen, fresh??? Thx!
So sorry about that Amy! It should be (1) 32 oz pkg frozen shredded hashbrowns! 🙂 Hope that helps!