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
Samantha Smith says
Can I double this recipe? I need it to feed 15 people.
Taylor Stinson says
Hey Samantha – unfortunately you can’t double it as it will already fill an 8-quart crockpot. Wish I could be of more help!
Bob says
I made this today as my first meal prep and it is delicious. I went with the turkey bacon to make it a little lighter and it will fit in nicely with my daily calorie limits. I was surprised how nicely it puffed up and when packaged it made 8 very nice size portions. I am really looking forward to breakfast this coming week.
Taylor Stinson says
I’m so happy you enjoyed it Bob!
Mekayla says
Hi Taylor,
I had a lot of trouble with this recipe this morning. I followed your instructions and baked it in the oven for 45 minutes at 350 degrees. I had to continue cooking another 15 minutes. At this point the eggs were still very raw in the middle with a lot of water from the frozen potatoes. Then I increased the temperature to 400 degrees and cooked for another 20 minutes to no avail. By the time I had to give up because I ran out of time prior to work, the eggs were still raw and the potatoes still crunchy.
I recommend that in the future if you haven’t made a recipe in the oven. DO NOT suggest a cooking time and temp. This is very misleading. You caused me to not fulfil a promise to my coworkers for breakfast this morning, I then had to show up empty handed to an event I helped organize,
To all your readers,
Do not trust all recipes you find on the internet, apparently anyone can post anything and be popular on Pinterest.
Taylor Stinson says
Hi Mekayla – I’m sorry you had trouble with this recipe. I actually have made an almost exact replica of this in the oven a few times, as I linked to in the post. Unfortunately all ovens are different and can have different results. I have over 300+ recipes on my website and have been running it on a full time basis for 5 years, so I’d like to assure you that I’m not just someone posting “anything” on the internet. I’m very sorry it didn’t work out for you but it seems as though there may be forces outside of my control that went wrong here. Further, you are on a crockpot recipe. If you really want to ensure that a recipe turns out correctly the first time around, you should follow it exactly instead of making modifications then placing blame. I did link to another recipe that was adapted exactly for the oven and not the crockpot, and if you had wanted to bake this in the oven, you should be following an exact recipe that is suited for the oven. I give suggestions as I can in each recipe, and I will take your feedback into account that if I haven’t tested the exact recipe a few times, I will remove the suggestion. However, it does seem as though the failure here is the oven. I have worked in many different kitchens and can attest to what a wide range of temperatures different ovens can have. It seems bizarre that after 1 hr and 20 minutes the eggs were still raw.
annoyed says
you sound so stupid
Ivy Lang says
I have tried these before and have always been disappointed with the potatoes being soft if I cooked the potatoes first would it still work?
Taylor Stinson says
Hey Ivy – the potatoes will not be crisp no matter what you do unfortunately.
Renae says
This step makes it sound like the eggs are cooked before going into the crockpot: ‘Mix salt and pepper with eggs, then pour overtop’. Am I reading that wrong?
Taylor Stinson says
The eggs are not cooked before – you just want to mix the salt and pepper with the raw egg to make sure it’s not disproportionately seasoned. You will pour the raw eggs overtop of the rest of the ingredients.
Renee says
This looks amazing! If you make it ahead of time- what is the best way to reheat it? Thanks-
Taylor Stinson says
Hey Renee – you can reheat in the oven (375 F) for 20 minutes or so. You’ll want to slice it up and place it in a casserole dish as I’m not sure if the crockpot’s inner dish can go in the oven. You can also microwave individual pieces!
Joyce says
Great recipe. I have done a similar casserole but I sautéed the veggies before adding them to the layers. Uncooked veggies causes a lot of liquid to be in the crock pot when cooked. Sautéing also adds much more flavour because I add lots of spices.
Taylor Stinson says
Great idea Joyce! Thanks for sharing 🙂
Britney says
Do you think it’s possible to try this with egg whites?
Taylor Stinson says
You could for sure! I would be unable to advise on the amount but you essentially want enough to cover all the ingredients 🙂
Ken Lutz says
If you are having this for breakfast when do you put it on? If I need it by 0800 that means 0400?
Taylor Stinson says
Hey Ken – I usually make it the day before if I need it for that early in the morning. If I’m making it for a family brunch, putting it together at 7 or 8am will have it ready for lunchtime.
Cheri says
Think you could put crock pot on 8 hours or 10 hours and do it before I go to bed?
Taylor Stinson says
I’m not sure that I would leave it overnight like that Cheri – I think 8-10 hours would be too long unfortunately 🙁
Rebekah says
The 8 hour setting should work, it’s just a lower temp.
Kerrey says
Could I add mushrooms?
Taylor Stinson says
Yes of course!
Bob says
I added mushrooms. They were great.