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Slow Cooker Breakfast Casserole

Prep Time20 minutes
Cook Time8 hours
Course: Breakfast

Ingredients

  • 1 pkg (32 oz.) frozen hash brown potatoes
  • 1 pound sausage browned and drained or 1 pound bacon cooked and crumbled (or use both)
  • 1/2 cup green onions, diced optional
  • 1 medium green pepper, diced optional
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups shredded cheddar cheese or Colby jack divided
  • 1 dozen eggs
  • 1 cup milk
  • 1/4 tsp dry mustard optional

Instructions

  • Spray a 5 or 6-quart slow cooker with no stick cooking spray or use a slow cooker liner and spray it.
  • Layer frozen potatoes, bacon or sausage, onions, green pepper, salt and pepper, and 1 cup shredded cheese in the crock pot in two or three layers.
  • Sprinkle the remaining 1 cup shredded cheese over the top evenly.
  • Beat the eggs, milk, and dry mustard together.
  • Pour the egg mixture over the cheese layer evenly in the crockpot.
  • Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked, start this at midnight and wake up to a delicious breakfast!

Notes

With a base of a dozen eggs, 1 cup milk, and hash browns, you can play around with the rest of the ingredients. Exchange the meats for mushrooms, spinach, or other veggies for a vegetarian option. Add cumin, canned green chilies, pepper jack cheese, and serve on a tortilla with salsa as breakfast burrito. The options are only limited by your imagination!
You can also make the slow cooker egg casserole in your oven by baking it for 1 hour at 350°F.