Crockpot Breakfast Casserole with hash browns, bacon, eggs and veggies is a make-ahead breakfast option for meal prep or holidays.
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Ingredients in Crockpot Breakfast Casserole
Get ready for the most delicious breakfast meal prep recipe there is!!! (Well, besides these other amazing Breakfast Meal Prep Ideas anyway…)
This crockpot breakfast casserole is genius for your weekly meal prep (literally just dump everything in and press the on button), but it's also perfect for big family gatherings like Christmas where you're looking to serve a big breakfast. Pair this breakfast casserole with a fruit tray and you're feeding 8 people easily! Here's what you need to make it:
- Cooking spray
- frozen hashbrowns
- bacon
- red, yellow and green bell peppers
- red onion
- eggs
- cheddar cheese
How to make Crockpot Breakfast Casserole
This Crockpot Breakfast Casserole is perfect for meal prep, and if you store it correctly it's a grab and go breakfast!
You don't have to worry about what you're going to eat in the morning and you can also take it with you to go, so you can eat it at work instead of wolfing down some food first thing in the morning before you're even hungry.
Here's how to make this breakfast casserole:
- Cook the bacon over med-high heat in a large skillet, about 5-10 minutes until cooked through (timing will depend on type of bacon used – I use turkey bacon to keep it lower in calories).
- 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!
Breakfast Casserole Ingredient Substitutions
The great thing about this crockpot breakfast casserole is that you can put just about anything in it!
Because I'm obsessed with hash browns, they had to make an appearance – I just used the frozen diced breakfast potatoes that McCain makes but you could layer in some tater tots or shredded frozen potatoes too. From there, you'll pile in the veggies and your protein.
Cooked up breakfast sausage works as well as turkey bacon or regular pork bacon. You can even get creative and use up some leftover meat if you have any in the fridge. Leftover ham, for instance would work well, or even some deli turkey, salami or ham would taste amazing.
I just used some diced up bell peppers and red onion and then added in some cheddar cheese to top it all off but even the cheese is optional! If you're really in a bind you can just throw some spinach in there too and skip the other veg. Don't be afraid to mix it up!
Making breakfast casserole in the oven
This Crockpot Breakfast Casserole is SO simple to make!
You can technically even make it in the oven too – like you would in the slow cooker, spray an oven-safe dish with cooking spray and then layer in all your ingredients. Pour the eggs and cheese overtop, then bake! Make this breakfast casserole in the oven – this is 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 before so it's easy to just cook everything when it's time.
Making this Crockpot Breakfast Casserole ahead
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. And it will last in the fridge up to 5 days so it's also perfect for your weekly meal prep.
If you are going to be entertaining and want this crockpot breakfast casserole to be ready fresh, you can plan the timing accordingly so it finishes up just as everyone arrives. If you have a brunch around noon or 1pm for instance, you can cook this breakfast casserole on high for 4 hours starting at 8 or 9am so you will have time in the morning to get everything together.
You can also assemble the night before – you just need to keep the crockpot in the fridge so the ingredients don't go bad.
Storing and reheating
You can store this breakfast casserole in the fridge 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 for 2-3 minutes. Sprinkle a little bit of water overtop before reheating to ensure it doesn't dry out, and the leftovers will taste just like new!
Freezing this recipe
You can also freeze the cooked leftovers! Store individual portions in glass containers with lids. You can reheat in the microwave straight from frozen. Sprinkle a bit of water overtop then reheat for 6-7 minutes, checking on it halfway through the cooking time.
More easy breakfast recipes
If you love eggs and breakfast casseroles but you want something a little lighter and lower in calories, then you'll probably also love this Egg White Frittata – it's low carb and loaded with veggies so it's perfect for those upcoming New Year's resolutions.
This Crustless Quiche is also great for big gatherings and meal prep breakfasts.
And finally, you can make this breakfast casserole in the oven! Here's a similar recipe to this one made in the oven, not the slow cooker.
Meal prep tools
Grab some glass meal prep bowls if you plan on packing this Breakfast Casserole up for your breakfast meal prep.
Other easy breakfast recipes
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.
Video
Nutrition
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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!
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!