This Crockpot Breakfast Casserole is a delicious make-ahead breakfast with hashbrowns, bacon, veggies and eggs. It’s great for the holidays!
I love a great hearty breakfast but sometimes I want a slow morning. This crockpot breakfast casserole is my fave since it can be prepped the night before!
Why you’ll love this recipe
- Hands-off: This casserole is super hands-off. It cooks all day while you get other things done!
- Holiday-friendly: It’s perfect for holiday brunches and Christmas morning.
- Feeds a crowd: This recipe makes 8 servings, which is great for feeding bigger groups or meal prepping.
Ingredients and substitutions
- Cooking spray – grease the crockpot with butter instead.
- Frozen hash browns – frozen tater tots or frozen potatoes would also be good.
- Bacon – use breakfast sausage or ham instead.
- Bell pepper – swap out for another veggie like spinach.
- Red onion – white onion or shallots would also work.
- Eggs – these are pretty essential to the recipe.
- Shredded cheddar cheese – Swiss or Colby Jack would be yummy here too.
How to make this breakfast casserole
Step 1: Make the bacon.
Cook the bacon until crispy.
Step 2: Layer the meat and veggies.
Add the hashbrowns, bacon and veggies to the crockpot.
Step 3: Add the eggs and cheese.
Pour the whisked eggs over top with a layer of cheese.
Step 4: Cook.
Cook the casserole then serve or store for later.
Recipe tips & variations
Here are some key tips to ensure your breakfast casserole turns out perfectly, plus easy ways to customize it to your taste:
- Grease the slow cooker: Coat the inside of the crockpot with cooking spray or butter to prevent sticking and make cleanup easier.
- Crisp the bacon: Cook the bacon until it’s nicely browned so it stays flavourful and doesn’t turn too soft in the casserole.
- Use frozen hashbrowns (not thawed): Add them straight from the freezer to help the casserole hold its shape and avoid excess moisture.
- Layer evenly: Spread the hashbrowns, bacon and veggies in even layers so the eggs cook evenly throughout.
- Let it rest before slicing: Allow the casserole to sit for 5–10 minutes after cooking so it can firm up and slice neatly.
- Swap the protein + veg: Use any breakfast meat you like (sausage, ham or leftover chicken) and try other veggies (like mushrooms, spinach or green onions) to make it your own or use what you have on hand.
- Customize the flavour: Try different cheeses (cheddar, Swiss, gouda or pepper jack) and whisk spices like paprika, oregano or chili flakes right into the eggs for extra flavour.
Frequently asked questions
Why is my breakfast casserole soggy?
Your casserole will get soggy if you use frozen or ‘wet’ vegetables. Make sure you’re using fresh veggies, and if you use ‘wet’ veggies like mushrooms, sauté them first.
Can I leave it to cook overnight?
For safety reasons, I wouldn’t recommend leaving the casserole to cook overnight. You can add everything but the hashbrowns, then store it in the fridge overnight and cook in the morning.
Can I double or triple this recipe?
I wouldn’t recommend doubling or tripling this recipe, as the eggs won’t cook fully.
What to serve with your breakfast casserole
Enjoy your casserole on its own or with one of these sides for a full breakfast spread:
- Fresh fruit or avocado
- A simple side salad
- A healthy smoothie
- My favourite iced latte
Storing and reheating
One of the best parts of this recipe is that it’s super easy to make ahead of time!
Make ahead: Add everything but the hashbrowns to the crockpot, then store in the fridge overnight. Add the hashbrowns in the morning and cook.
Storing: Store leftovers in the fridge for 5 days.
Freezing: Freeze in airtight containers for 3 months, then thaw in the fridge.
Reheating: Sprinkle some water over top and microwave for 2-3 minutes.
More easy breakfast casseroles
Crockpot Breakfast Casserole
Equipment
Ingredients
- Cooking spray
- 2 cups frozen hashbrowns
- 12 slices pork or turkey bacon
- 1 each red, yellow and green bell pepper, diced
- 1 medium-sized red onion, diced
- 16 large eggs
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup cheddar cheese, grated
Instructions
- Cook bacon over med-high heat in a large skillet, about 5-10 minutes until cooked through (timing will depend on type of bacon used).
- Spray inside of slow cooker with cooking spray, then add frozen hashbrowns, cooked bacon, peppers and onion in two even layers. Mix salt and pepper with eggs, then pour overtop of other layers and top with cheese.
- Cook on high for 4 hours. Serve and enjoy! Note: This can be made ahead of time up to 3 days in advance.
Video
Comments & Reviews
Sara says
If I double the recipe, how long should I cook it in my crock pot?
Taylor Stinson says
I wouldn’t recommend doubling this recipe as it’s already going to fill your crockpot, I just don’t want it to overflow on you.
Mollie says
It says to reheat from frozen for 6-7min. Is that in the microwave on high?
Taylor Stinson says
Yes it is 🙂
Mary says
How much in a serving?
Taylor Stinson says
I don’t provide servings by weight/cup unfortunately. You will need to take the number of servings listed and divide into portions. Each portion is a serving.
Mike says
This dish was delicious and did not last long in our family! We will be making it again for Christmas morning!
Taylor Stinson says
I’m so happy you all enjoyed 🙂
Jeff says
Do you think you could put the slow cooker on low and cook overnight? It’d be great to wake up to a hot breakfast!
Taylor Stinson says
I wouldn’t advise leaving your crockpot on unattended for safety reasons but you may want to refer to your user manual to check and see what is safe!
Kelly says
I wonder the same that would be nice
Aly says
Has anyone tried this with cauliflower hashbrowns before?
Taylor Stinson says
I have not and I’m not sure how well they would work. I imagine they would give off a lot of excess liquid but you could always try them out!