Slow Cooker Breakfast Casserole Recipe

5 from 1 vote

Slow Cooker Breakfast Casserole Recipe

This easy slow cooker breakfast casserole with eggs, bacon, cheese, and hash browns is the best crockpot breakfast recipe! Perfect as an overnight casserole for brunch or meal prep!

Prep Time15

Cook Time3

Total Time3 15

Course: Breakfast

Cuisine: American

Keyword: Breakfast casserole in crock pot, Slow cooker bacon and egg casserole, Slow cooker breakfast casserole, slow cooker overnight breakfast casserole

Servings: people

Author: Silvia Dunnirvine

Equipment

Slow Cooker or Crock Pot

Ingredients

12 eggs
6 slices bacon
16 oz hash brown
1 whole red bell pepper chopped
6 oz shredded sharp cheddar cheese
1 cup milk
1/2 cup scallions diced
1 tsp sea salt and pepper to taste
1 tsp paprika
1 tsp oregano or Italian seasoning

Instructions

Select the brown/ sauté mode on the slow cooker. (If your slow cooker or crock pot does not have this feature, you'll need to do this step on the stove top). Place the bacon in the slow cooker and sauté for about 8-10 minutes until just about done. The timing will depend on the thickness of the bacon.
For the final few minutes, push the bacon to one side and add in the onions. Cook until onions are soft.
Use a wooden spatula to break up the bacon into crumbles. Then stir it with the onions.
Select high temperature mode and set it for 3-4 hours or low heat for 6-7 hours. Toss in half the hash brown and half of the following; cheese, scallions and bell pepper. Repeat with a second layer of everything.
In a bowl whisk together the eggs, milk and seasoning until smooth.
Pour egg mixture evenly on top of the casserole ingredients. If desired, add more shredded cheese on top but it is not necessary.
Cover and cook for 3-4 hours on high heat or 6-7 hours on low heat. When done, uncover and let the casserole rest for a few minutes before serving. Garnish with extra scallions.

Nutrition