Crockpot Breakfast Casserole
This hearty crockpot breakfast casserole layers hashbrowns, eggs, cheese, and plenty of savory meats into one easy, crowd-friendly dish. It’s perfect for holidays, brunches, or make-ahead breakfasts, with the slow cooker doing all the work while you focus on feeding a hungry group.
Servings: 8
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.