If you’re on the hunt for a hearty, comforting dish that practically makes itself while you catch up on your morning routine, this Crockpot Breakfast Casserole Recipe is about to become your new best friend. Loaded with layers of crispy bacon, savory sausage, fresh veggies, and gooey cheddar cheese, all wrapped up in fluffy eggs and tender hashbrowns, it’s the ultimate way to start any day. Plus, using your slow cooker means hands-off cooking and a delicious breakfast waiting for you whenever you are ready to dig in.
Ingredients You’ll Need
The magic of this Crockpot Breakfast Casserole Recipe lies in its simplicity. Each ingredient plays its part beautifully, bringing together a perfect blend of flavors, textures, and colors that make every bite satisfying.
- 32 ounces frozen hashbrowns: The base that provides a golden, crispy texture once cooked.
- ½ pound bacon (fried and chopped): Adds smoky, savory notes and a crunchy bite.
- ½ pound breakfast sausage (browned and crumbled): Brings hearty, flavorful seasoning with every morsel.
- 3 ounces Canadian bacon (chopped): Offers a milder pork taste and tender texture.
- 2 red bell peppers (chopped): Lend a sweet, slightly earthy crunch and vibrant color.
- 1 small yellow onion (diced): Adds a subtle sweetness and depth that balances the meats.
- 2 cups shredded cheddar cheese: Melts throughout for creamy, cheesy goodness.
- 12 large eggs: The protein-packed binder that sets everything into a fluffy, rich casserole.
- 1 cup whole milk: Keeps the eggs tender and adds a silky texture.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ½ teaspoon pepper: Provides a gentle kick of warmth.
- ½ teaspoon minced garlic (optional): Infuses a subtle aroma and depth, perfect for garlic lovers.
- Minced fresh parsley (optional garnish): A fresh pop of green for color and a hint of herbal brightness.
How to Make Crockpot Breakfast Casserole Recipe
Step 1: Prepare the Base Layers
First things first, spray your slow cooker with nonstick spray to prevent sticking. Then, lay half of the frozen hashbrowns evenly across the bottom. This layer acts as the sturdy foundation for all the delicious toppings you’re about to add.
Step 2: Add the Meats and Veggies
On top of your hashbrowns, start layering half of the bacon, sausage, Canadian bacon, chopped red bell peppers, diced onion, and shredded cheddar cheese. Beginning with the meats ensures their flavors meld deeply throughout, while the cheese on top will melt deliciously into the mix.
Step 3: Repeat the Layers
Now, simply repeat step two with the remaining hashbrowns, meats, and vegetables. Save the last half cup of cheese for sprinkling at the very end, on top of all the layers.
Step 4: Whisk the Egg Mixture
In a medium bowl, whisk together the eggs, salt, pepper, whole milk, and optional minced garlic until perfectly combined. This mixture is key to binding the entire casserole into a soft yet firm masterpiece once cooked.
Step 5: Pour and Set It
Slowly pour your egg mixture over the layered ingredients in the crockpot. At this point, it might look a little thin, but trust me — the eggs will do their magic as they cook, setting everything beautifully together.
Step 6: Add the Final Cheese Touch
Sprinkle the reserved shredded cheddar over the top. This final cheesy layer will brown slightly and add an irresistible gold crust after cooking.
Step 7: Cook to Perfection
Cover your slow cooker and cook on high for 3 hours or low for 6 to 7 hours, until the casserole is fully set and the eggs are firm but fluffy. When it’s done, it will be warm, melty, and ready to serve.
How to Serve Crockpot Breakfast Casserole Recipe
Garnishes
Sprinkling freshly minced parsley over each serving adds a fresh burst of color and a subtle herbal note that brightens the rich, meaty flavors of the casserole. If you want a spicy twist, a dash of hot sauce or a sprinkle of red pepper flakes can be exciting additions.
Side Dishes
Pair this casserole with fresh fruit salad or lightly toasted bread for contrast and extra texture. A simple green salad with a tangy vinaigrette also balances out the richness for a well-rounded meal.
Creative Ways to Present
Serve the casserole straight from the crockpot family-style for a cozy, communal feel. Alternatively, slice it into neat squares for an elegant brunch buffet look. For a fun twist, top with guacamole or sour cream for a southwestern flair.
Make Ahead and Storage
Storing Leftovers
Allow your Crockpot Breakfast Casserole Recipe to cool completely before transferring leftovers to an airtight container. Store in the refrigerator for up to 3 days and enjoy easy reheats throughout the week.
Freezing
If you want to prepare this casserole in advance, assemble it fully but hold off on cooking. Wrap securely and freeze for up to a month. When ready, thaw overnight in the fridge and cook as directed for a fresh breakfast surprise.
Reheating
To reheat, simply place a portion on a microwave-safe plate and warm in 30-second intervals until heated through. You can also reheat in a preheated 350°F oven for about 15 minutes to maintain that baked texture.
FAQs
Can I substitute the meats in this recipe?
Absolutely! Feel free to swap out bacon, sausage, or Canadian bacon for turkey sausage, ham, or even a vegetarian option like sautéed mushrooms or plant-based sausage. Just keep the layering and seasoning consistent for great results.
Is it necessary to use frozen hashbrowns?
Frozen hashbrowns work best for ease and texture in this casserole, but if you prefer fresh, shredded potatoes, make sure to cook and drain them first to avoid excess moisture making the casserole soggy.
Can I use egg whites or a lower-fat milk?
You can! Using egg whites or a milk alternative will change the texture slightly, making it lighter and less rich, but it still works well and keeps it healthier if that’s your goal.
How do I know when the casserole is done cooking?
The casserole is done when the eggs are fully set and no longer jiggle in the center when you gently shake the crockpot. A knife inserted in the middle should come out clean.
Can I prepare this recipe the night before?
Yes! Assemble your casserole, cover it, and keep it refrigerated overnight. In the morning, just pour on the eggs and cook as usual. It’s a great way to save time without sacrificing flavor.
Final Thoughts
If you’re craving a breakfast that’s easy, satisfying, and full of flavor with minimal effort, this Crockpot Breakfast Casserole Recipe is exactly what you need. It’s a wonderful crowd-pleaser, perfect for lazy weekends or busy mornings when you want something nourishing ready to go. Give it a try and watch it become a staple in your breakfast lineup.
Print
Crockpot Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Breakfast Casserole is the perfect make-ahead meal for busy mornings or brunch gatherings. Packed with layers of hashbrowns, savory bacon, breakfast sausage, Canadian bacon, fresh vegetables, and plenty of melted cheddar cheese, it’s all brought together with a fluffy egg and milk mixture slowly cooked to perfection in a slow cooker. Easy to assemble and full of comforting flavors, this casserole serves 8 and is guaranteed to satisfy a crowd.
Ingredients
Meats
- ½ pound bacon, fried and chopped
- ½ pound breakfast sausage, browned and crumbled
- 3 ounces Canadian bacon, chopped
Vegetables
- 32 ounces frozen hashbrowns
- 2 red bell peppers, chopped
- 1 small yellow onion, diced
Dairy & Eggs
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup whole milk
Seasonings
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon minced garlic (optional)
- Minced fresh parsley (optional garnish)
Instructions
- Prepare the slow cooker: Spray the slow cooker insert with nonstick cooking spray to prevent sticking. Then, add half of the frozen hashbrowns in an even layer on the bottom of the cooker.
- Layer ingredients: Over the hashbrowns, layer half of the cooked bacon, browned sausage, Canadian bacon, chopped red bell peppers, diced onion, and shredded cheddar cheese. Start layering with the meats first and finish with the cheese to create flavor depth.
- Repeat layers: Add the remaining hashbrowns over the first layer, then repeat the layering of the remaining meats, vegetables, and finish with the last half of the shredded cheddar cheese on top.
- Mix egg mixture: In a medium bowl, whisk together the 12 large eggs, 1 cup of whole milk, ½ teaspoon salt, ½ teaspoon pepper, and minced garlic if using until fully combined and slightly frothy.
- Pour over casserole: Evenly pour the egg mixture over the layers in the slow cooker. Although it may seem small at first, the eggs will cook and bind everything together for a cohesive casserole.
- Cook the casserole: Cover the slow cooker and cook on high for 3 hours or on low for 6 to 7 hours. The casserole is done when the eggs are fully set and the top is firm.
- Serve: Garnish with minced fresh parsley if desired and serve the casserole warm for a delicious, filling breakfast or brunch option.
Notes
- You can prepare the meat in advance and refrigerate it to save time on assembly day.
- Feel free to swap the cheddar cheese for other varieties like Monterey Jack or mozzarella for different flavor profiles.
- Adding vegetables like mushrooms or spinach can enhance nutrition and taste.
- For a lower fat option, use turkey sausage and reduced-fat cheese.
- If you don’t have a slow cooker, this casserole can be baked in a 9×13-inch baking dish at 350°F (175°C) for about 45-60 minutes until set.
