Crockpot Breakfast Casserole with hash browns, bacon, eggs and veggies is a make-ahead breakfast option for meal prep or holidays.

Step 1 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).

Step 2  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.

Step 3 Cook on high for 4 hours. Serve and enjoy! Note: This can be made ahead of time up to 3 days in advance.

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.