Crockpot Breakfast Casserole
This Crockpot Breakfast Casserole is a delicious make-ahead breakfast with hashbrowns, bacon, veggies and eggs. It’s great for the holidays!
Servings: 8 servings
- 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
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.
Swap out the bacon for sliced-up breakfast sausages, ham or leftover meat.
Add in more veggies like spinach.
Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top and reheat in the microwave for 2-3 minutes.
Freeze this cooked casserole for up to 3 months. Reheat individual portions straight from frozen for 6-7 minutes.
Calories: 486kcal | Carbohydrates: 14g | Protein: 31g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 614mg | Sodium: 965mg | Potassium: 549mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2150IU | Vitamin C: 118.8mg | Calcium: 210mg | Iron: 3.8mg