This breakfast casserole is made in the Crockpot or slow cooker and is super versatile, making it perfect for entertaining, the holidays, or Christmas morning. With hashbrowns, eggs, onions, cheese, and your protein of choice (with vegetarian options!), it’s loaded with flavor and is so easy and quick to make.
Why This Casserole is So Good
- This breakfast casserole is so quick and easy to make, you just have to fry the bacon and then dump everything in the slow cooker.
- You can easily make this casserole vegetarian.
- You can set this casserole overnight for an easy to grab breakfast in the morning.
How to Make This Recipe
- Cook the diced bacon until crisp. Drain and set aside.
- Spray the sides and bottom of Crockpot. Spread half of the hash browns in the bottom then sprinkle over half of onions, then half of the cheese, then half of the bacon. Repeat with the remaining ingredients: hash browns, onions, cheese, bacon.
- In a medium bowl, whisk eggs with half-and-half, salt, garlic, black Pepper. Pour eggs over. Low 8-9 hours
Such an Easy Overnight Recipe
This casserole is perfect if you have overnight guests that need feeding in the morning. It takes around 8 to 9 hours to cook the casserole in the slow cooker, so pop everything in just before you go to bed and you will wake up to a ready to serve hot breakfast.
Variations
I love this recipe, as it’s so easy to adapt it to different tastes and diets.
- You can use 1 pound of breakfast sausage in place of the bacon. Brown and crumble the breakfast sausage then drain and continue with the recipe as written.
- It’s so easy to make this casserole vegetarian. You can simply omit the bacon, or you could substitute it for vegetarian bacon or sausage.
- If you prefer, you can use non-dairy milk or half-and-half. I like Ripple’s Half and Half.
How Long Does It Keep?
This is such a great make-ahead breakfast, not only can you cook it the night before serving, but it also stores well too. Transfer the cooked casserole to an airtight container and it will keep well in the fridge for about three to four days and then you can reheat it in the oven.
Top Tips For Making
- When sprinkling on the cheese, leave a slight border from the sides of the crockpot. This will prevent as much burning of the edges as possible
- There will be SOME burning on the edges but it won’t affect the rest. just leave a small border when cutting into the casserole to serve
- You must spray the crockpot first. this dish cooks for quite a long time and will burn or stick otherwise
For More Tasty Breakfast Recipes:
- Freezer Breakfast Burritos
- Easy Peel Eggs
- Whole30 Hashbrown Sausage Breakfast Casserole
- Sweet Potato Breakfast Bowl
- Vegan Breakfast Pita Pizza
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Crockpot Breakfast Casserole
This breakfast casserole is made in the Crockpot or slow cooker and is super versatile, making it perfect for entertaining, the holidays, or Christmas morning.
Ingredients
- 1 26 ounce bag of frozen hash browns no need to thaw
- 3 cups shredded cheese
- 2/3 cup white onion chopped
- 1 pound bacon diced. See Note for sausage or vegetarian versions
- 1 dozen eggs
- 1 cup half-and-half See Note
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
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Cook the diced bacon until crisp. Drain and set aside.
-
Spray the sides and bottom of Crockpot. Spread half of the hash browns in the bottom then sprinkle over half of onions, then half of the cheese, then half of the bacon. Repeat with the remaining ingredients: hash browns, onions, cheese, bacon.
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In a medium bowl, whisk eggs with half-and-half, salt, garlic, black Pepper. Pour eggs over. Cook on Low 8-9 hours
Recipe Notes
You can use 1 pound of breakfast sausage in place of the bacon. Brown and crumble the breakfast sausage then drain and continue with the recipe as written.
If you like, you can leave out the bacon altogether for a vegetarian version. Or use veggie sausage or bacon in place of the meat!
If you prefer, you can use non-dairy milk or half-and-half. I like Ripple’s Half and Half.
The second time I made this I didn’t have an onion but still wanted that onion flavor. I ended up adding a small can of cream of onion soup (normally I don’t like using cream soups)… it was amazing! I mixed the soup and cream together first before adding the eggs in and left out the salt and garlic since the soup had that already. Really yummy! Easy recipe! Thank u!
So glad you enjoyed it!
If I wanted to double the recipe does it still cook for the same amount of time?
The recipe may require additional cooking time if doubling the recipe. We suggest cooking it for at least 9 hours, then just checking every 30 minutes or so from that point on. 🙂
I’m gonna make this for Easter adding in asparagus this time. How long do you think the asparagus needs to cook? If I added it for the whole time, do you think it’d get overcooked? TIA for sharing your tips.
BTW when we served this Christmas Day with our adult kids, it was a huge hit. It’s fun surprising them with new recipes (& I love how easy to please they are). They went back for multiple servings (& they really don’t ever over eat) which says allot, right?
UPDATE: Assembled this in my slow cooker on Christmas Eve using sharp cheddar, sausage crumbles and added a large chopped green pepper, also sprinkled some extra sharp cheddar cheese on top. Absolutely delicious! We had it for brunch with mimosas after opening presents. Looking forward to the leftovers tomorrow morning!
Hello Cheryl!
This looks absolutely delicious and is my kind of cooking. I love my slow cooker and this is definitely going to be Christmas morning breakfast this year with sausage crumbles and sharp cheddar. I can already imagine having a big piece with a cup of coffee while wrapped in my warm & snuggly robe! Thank you for this simple and delicious recipe, the kind that makes you want to hop out of bed early! Lol
Merry Christmas & best wishes in the new year,
Tamar