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 hash browns – 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.
- Shredded cheddar cheese – leave off the cheese or swap it out for another type of cheese like Swiss or Colby Jack.
How to make breakfast casserole in a crockpot
Step 1: Make the bacon.
Cook the bacon in a large skillet.
Step 2: Layer hashbrowns, bacon, peppers and onion in crockpot.
Spray the inside of the crockpot with cooking spray, then add the frozen hashbrowns, cooked bacon, peppers and onion in two even layers.
Step 3: Add in eggs and cheese.
Whisk the eggs with salt and pepper, then pour the egg mixture overtop of the other layers and top with cheese.
Step 4: Cook on high for 4 hours.
Serve and enjoy!
Variations of this breakfast casserole
This crockpot breakfast casserole recipe is super easy to customize:
- Meat: Try adding in different meats like Italian sausage, breakfast sausage, ham or leftover chicken. You could also leave out the meat entirely and add in some extra veggies instead.
- Vegetables: Add in some sautéed mushrooms, spinach, green onions, cherry tomatoes, sundried tomatoes and more.
- Cheese: Switch up the cheeses with Swiss, Monterey Jack, cheddar, gouda or pepper jack.
- Egg whites: You could even try making this casserole with egg whites – just make sure they cover the rest of the ingredients.
- Oven: If you don't have a crockpot, try this oven breakfast casserole recipe.
Frequently Asked Questions
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.
For safety reasons, I wouldn't recommend leaving the casserole to cook in the crockpot overnight. You can add all the ingredients to the crockpot and store it in the fridge overnight, then set it to cook in the morning.
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.
There's no need to cook the eggs before adding them to the crockpot. They'll cook alongside the other ingredients.
If you find that your breakfast casserole is dry, you've likely cooked it for too long. Make sure you're only cooking it on high for 4 hours – any longer, and it will start to dry out.
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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Meal Prep Tools
- Grab some glass meal prep bowls if you plan on packing this breakfast casserole up for your breakfast meal prep.
- Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.
- Here is the crock pot I use.
- Pick up some slow cooker liners for easy clean up.
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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
Barb Lotz says
Do you crumble the bacon?
Taylor Stinson says
Yes!
Jay says
Instant pot can slow cook, so why not try it?
Nicoline says
What if I cooked it on low instead, how many hours would it take?
Taylor Stinson says
Hey Nicoline – Unfortunately I wouldn’t recommend cooking for longer on low.
Annie Grimes says
hello I have to make this for 15 people I only have one largel Crock-Pot is this possible? And would I have to cook it longer if so how long . Thank you.
Taylor Stinson says
Hey Annie – unfortunately I wouldn’t recommend doubling this recipe because the crock pot only fits so much! The servings for 8 are fairly large so you could just make the one casserole then serve with a bunch of fruit and some side dishes like bacon, bagels, English muffins, etc. That should be enough to feed everyone!
Barbara says
Hi
Can I add milk to the beaten eggs or is there a reason not to when using a crockpot?
Also, if I make this ahead and then cook overnight should I thaw the hash browns first?
Thanks!
Taylor Stinson says
Hey Barbara! You don’t have to thaw the hash browns first, they will get cooked in the pot. You can also add milk if you’d like but I opted for more eggs to raise the protein content and leave less “filler”. Unfortunately I cannot give exact measures of how much milk you should sub in and how many eggs you should leave out, but you could definitely use less eggs and use more milk in their place. I wouldn’t recommend adding milk to this recipe in addition to all those eggs, otherwise you will have too much liquid.
Susan says
How many more eggs could you add to this crockpot dish to serve more?
Taylor Stinson says
Hey Susan! You could probably add up to 4 more eggs (20 total eggs). This should get you about 2 more servings – hope that helps!
Amber says
Have you tried freezing this? Wondering if it will reheat well. 😁
Taylor Stinson says
Hey Amber – it should freeze fairly well! I haven’t tried it myself though. Maybe freeze a square or two and try it out 🙂
Erin says
Hi,
I make a lot of your instant pot recipes, they’ve all been awesome. Wondering if this could be done in the instant pot? I haven’t tried converting a slow cooker recipe yet and my crockpot broke!
Thanks! 🙂
Taylor Stinson says
Aww thanks Erin!! Honestly I wouldn’t recommend it with this one. I’ve never tried making eggs like this in the Instant Pot and don’t know how it would translate.
Janice M Harger says
I need to feed 30 people breakfast. How many crockpots would you need?
Taylor Stinson says
Hey Janice – this recipe has 8 servings so you would probably need 4 crockpots to pull that off – good luck!!
Cindy says
This casserole looks delicious! What size slow cooker did you use to cook it in?
Taylor Stinson says
Thanks so much Cindy! 🙂 I used an 8 quart slow cooker!