This Crockpot Breakfast Casserole is a delicious make-ahead breakfast with hashbrowns, bacon, veggies and eggs. It’s great for the holidays!
Ingredients and substitutions
- Cooking spray – you’ll need this to grease the crockpot. You could also grease it with butter.
- Frozen hashbrowns – frozen tater tots or frozen potatoes would also be good.
- Bacon – use pork bacon or turkey bacon for a healthier option. You could also swap out the bacon for sliced-up breakfast sausage or ham.
- Bell pepper – swap out for another veggie of your choice like spinach.
- Red onion – use white onion, shallots or another veggie of your choice.
- Eggs – you could try using eggs from a carton but fresh eggs are best.
- Salt & pepper – to taste.
- Cheddar cheese – leave off the cheese or swap it out for another type of cheese like Swiss or Monterey Jack.
How to make breakfast casserole in a crockpot
- Make the bacon.
- Add everything to the crockpot.
- Cook on high for 4 hours.
- Serve and enjoy!
Making it in the oven
One of the best parts of this recipe is that it’s so easy to make – you just cook the bacon, add everything to the slow cooker, then set it in and forget it.
If you don’t have a crockpot on hand or you need this casserole to be ready in a flash, you can technically make it in the oven too. Spray an oven-safe dish with cooking spray, layer in the ingredients, pour the eggs and cheese over top, then bake! You can also try another oven-friendly breakfast casserole recipe like this one – it’s a similar recipe I have on my site and is adapted specifically for the oven.
Otherwise, let the crockpot do all the work. All you need to worry about ahead of time is prepping your protein, so fry up your bacon or sausage and dump it in with the rest of the ingredients. I sometimes cook the meat a day or two beforehand to cut down on prep.
Frequently Asked Questions
This breakfast casserole is made with eggs, frozen hashbrowns, bacon, veggies and cheese. It’s super customizable, so aside from the eggs, feel free to mix things up! Swap out the frozen hashbrowns for frozen tater tots or frozen potatoes, the bell peppers and onion for spinach, and the bacon for sliced breakfast sausage or ham.
Part of what I love about this slow cooker breakfast casserole is that you can make it a few days in advance. If you're celebrating something special and want to have everything cooked before guests arrive, you can have this breakfast casserole going a few days before. It will last in the fridge for up to 5 days, so it's perfect for your weekly meal prep! You can also assemble the casserole the night before cooking it – you just need to keep the crockpot in the fridge so the ingredients don't go bad.
This breakfast casserole is an entire dish on its own, but if you want, you can serve it with some fresh fruit, a smoothie or your favourite caffeinated beverage.
Storing and reheating
You can store this breakfast casserole in the fridge for up to 5 days. I recommend storing individual portion sizes in glass meal prep containers so that all you have to do is take one out of the fridge and reheat it for 2 to 3 minutes. Sprinkle a little bit of water over top before reheating to ensure it doesn't dry out, and the leftovers will taste just like new!
Can you freeze breakfast casserole?
Yes! This breakfast casserole is definitely freezable after it’s been cooked. Store individual portions in glass containers with lids and freeze for up to 3 months. You can reheat it in the microwave straight from frozen. Sprinkle a bit of water over top then reheat for 6 to 7 minutes, checking on it halfway through the cooking time.
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More tasty breakfast recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on packing this breakfast casserole up for your breakfast meal prep.
Crockpot Breakfast Casserole
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.
Comments & Reviews
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!