Crockpot Breakfast Casserole
So let’s talk about alternative and more unusual crockpot recipes for a second! We all know that we can use a slow cooker to make all kinds of gorgeous soups and stews, but lately I’ve been experimenting with trying out some different things, and I’m so impressed with how versatile it can be when you get creative. Readers have loved my dessert options like my crockpot rice pudding and crockpot chocolate cobbler, and today I’m sharing a breakfast recipe with you!
This crockpot breakfast casserole has layers of hashbrowns, savory meats, vegetables, and cheese, all topped with an egg mixture and cooked low and slow until everything is set and perfectly tender. It’s ideal for feeding a crowd, hosting brunch, or prepping breakfasts ahead of time, with the slow cooker doing most of the work while you focus on everything else. If you’ve never made a crockpot breakfast before, I think you’re going to be very pleasantly surprised!
Ingredients
Please note that you’ll find the printable recipe card at the bottom of this post!
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Frozen hashbrowns: No need to thaw! Using them straight from the freezer helps the casserole hold its shape as it cooks.
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Bacon: Cooked and chopped adds smoky flavor throughout the casserole.
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Breakfast sausage: Browning it first builds flavor and keeps the casserole from getting greasy.
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Canadian bacon: Adds a slightly salty, meaty bite and a nice contrast to the other proteins.
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Red bell peppers: Bring color, sweetness, and a little freshness to balance the richness.
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Yellow onion: Softens as it cooks and adds savory depth.
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Cheddar cheese: Melts well and ties all the layers together. Sharp cheddar works especially well.
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Eggs: The backbone of the casserole, holding everything together as it cooks.
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Whole milk: Keeps the eggs tender and prevents the casserole from drying out.
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Salt & pepper: Simple seasoning that lets the ingredients shine. Adjust to taste if your meats are salty.
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Minced garlic (optional): Adds a subtle savory note without overpowering the breakfast flavors.
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Fresh parsley (optional): Mostly for color, but it adds a fresh finish right before serving.
How To Make Crockpot Breakfast Casserole
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Spray the slow cooker with nonstick spray, then add half of the hashbrowns in an even layer on the bottom.
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Layer half of the bacon, sausage, Canadian bacon, bell pepper, onion, and shredded cheese over the hashbrowns, starting with the meat and finishing with the cheese.
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Repeat the layers with the remaining hashbrowns, meats, and vegetables, saving the last half of the cheese for later.
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In a medium bowl, whisk together the eggs, salt, pepper, milk, and garlic (if using) until well combined.
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Pour the egg mixture evenly over the casserole. It may not look like much at first, but it will set up and hold everything together as it cooks.
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Sprinkle the remaining cheese over the top.
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Cover and cook on high for 3 hours or low for 6–7 hours, until set. Serve warm and enjoy.
Storage & Reheating
Store leftover breakfast casserole in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or warm larger pieces in the oven until heated through. Freezing isn’t recommended, as the texture doesn’t hold up as well once reheated!
Recipe Notes
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Feel free to swap in different meats or vegetables based on what you like, just be sure to replace what you remove so the casserole stays hearty and balanced.
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When you pour in the eggs, it won’t look like enough liquid at first. Don’t worry, the eggs will expand as they cook and hold everything together. There’s no need to add more!
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Heavy cream can be used in place of the milk if you want a richer casserole.
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Adjust the salt and pepper to your taste, especially depending on how salty your meats are.
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For the best texture, whisk the eggs thoroughly until the clear, stringy parts are fully blended in before pouring them over the casserole.
Serving Ideas
This breakfast casserole is perfect for feeding a crowd, whether it’s a holiday morning, brunch with friends, or a family gathering. Serve it straight from the slow cooker alongside fresh fruit, pastries, or toast. It also works well for meal prep. Just portion it out for quick weekday breakfasts or pair it with a simple salad to turn leftovers into an easy breakfast-for-dinner situation.
Why This Recipe Works
This casserole is all about smart layering and low, steady heat! Starting with hashbrowns creates a sturdy base, while pre-cooking the meats builds flavor and prevents excess grease. The egg and milk mixture gently sets as it cooks, binding everything together without becoming dry. Cooking it low and slow in the crockpot allows the flavors to meld and the texture to stay tender.
Crockpot Breakfast Casserole
Ingredients
- 32 ounces frozen hashbrowns
- ½ pound bacon fried and chopped
- ½ pound breakfast sausage browned and crumbled
- 3 ounces Canadian bacon chopped
- 2 red bell peppers chopped
- 1 small yellow onion diced
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup whole milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon minced garlic optional
- Minced fresh parsley optional garnish
Instructions
- Spray the slow cooker with nonstick spray, then add half of the hashbrowns in an even layer on the bottom.
- Layer half of the bacon, sausage, Canadian bacon, bell pepper, onion, and shredded cheese over the hashbrowns, starting with the meat and finishing with the cheese.
- Repeat the layers with the remaining hashbrowns, meats, and vegetables, saving the last half of the cheese for later.
- In a medium bowl, whisk together the eggs, salt, pepper, milk, and garlic (if using) until well combined.
- Pour the egg mixture evenly over the casserole. It may not look like much at first, but it will set up and hold everything together as it cooks.
- Sprinkle the remaining cheese over the top.
- Cover and cook on high for 3 hours or low for 6–7 hours, until set. Serve warm and enjoy.
Have you tried this one? If so, I’d love to hear your thoughts and comments below! Your feedback always helps me to create more recipes you’ll love making in your own kitchen.
