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Home Blog Course Breakfast

Crockpot Breakfast Casserole

Cheryl Malik
Cheryl Malik Posted: 12/16/19 Updated: 11/29/22
5
/5
42 Comments
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Crockpot Breakfast Casserole Pinterest graphic
Crockpot Breakfast Casserole Pinterest graphic
Crockpot Breakfast Casserole Pinterest graphic
Crockpot Breakfast Casserole Pinterest graphic
Crockpot Breakfast Casserole Pinterest graphic
Crockpot Breakfast Casserole Pinterest graphic

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.

Crockpot breakfast casserole on a plate in front of slow cooker

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.

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.

A square of breakfast casserole on a white plate with a slice cut off

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 Crockpot breakfast 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
Overhead shot of a piece of breakfast casserole on a white plate

For More Tasty Breakfast Recipes

  • Freezer Breakfast Burritos
  • Gluten Free Breakfast Casserole
  • Easy Peel Eggs
  • Whole30 Hashbrown Sausage Breakfast Casserole
  • Sweet Potato Breakfast Bowl
  • The BEST Croissant French Toast Casserole
  • Instant Pot Eggs
  • Copycat Cracker Barrel Hashbrown Casserole
  • The BEST Tater Tot Breakfast Casserole
  • Vegan Biscuits and Gravy

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Crockpot breakfast casserole on a plate in front of slow cooker
5 from 17 votes

Crockpot Breakfast Casserole

Prep:10 minutes
Cook:8 hours
Total:8 hours 10 minutes
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.
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10 servings

Ingredients

  • 1 26-ounce bag frozen hashbrowns divided
  • 3 cups shredded cheese of choice cheddar preferred, divided
  • ⅔ cup chopped white onion divided
  • 1 pound bacon diced, see Notes
  • 12 large eggs
  • 1 cup half and half
  • 1 teaspoon garlic powder
  • 1 teaspoon salt more or less to taste
  • ½ teaspoon black pepper more or less to taste

Equipment

  • Large skillet
  • Spatula
  • Plate lined with paper towels or bowl lined with paper towels
  • neutral-flavored spray oil
  • Crockpot or similar slow cooker
  • Large mixing bowl
  • Whisk

Instructions 

  • Heat large skillet over medium heat. When pan is hot, add diced bacon. Cook bacon until crisp, then transfer to plate lined with paper towels and set aside. Discard rendered bacon fat or save for another use (like bacon gravy).
  • Spray bottom and sides of Crockpot insert with spray oil. Layer half of frozen hashbrowns in bottom of Crockpot insert, then top hashbrowns with 1 ½ cups shredded cheese and ⅓ cup chopped onions. Top onion layer with half of cooked bacon. Repeat layers in same order until all ingredients have been added to Crockpot.
  • Crack eggs directly into large mixing bowl. Add half and half, garlic powder, salt, and black pepper, and whisk until mixture is fully combined and no longer streaky.
  • Pour egg mixture evenly over casserole layers in Crockpot. Cover with Crockpot lid and set to low for 8 hours. After 8 hours, check doneness of casserole to ensure eggs are fully cooked. Add additional time as needed, cooking no more than 9 hours total.
  • When casserole is cooked through, serve immediately or set Crockpot to warm and serve when ready.

Notes

  • Bacon: 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.
  • Make it Vegetarian: 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!
  • Make it Dairy Free: Use dairy free cheese and non-dairy milk or half-and-half. I like Ripple’s Half and Half. 

Nutrition Information

Serving: 1serving, Calories: 511kcal, Carbohydrates: 17g, Protein: 24g, Fat: 38g, Saturated Fat: 16g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 296mg, Sodium: 871mg, Potassium: 461mg, Fiber: 1g, Sugar: 2g, Vitamin A: 767IU, Vitamin C: 7mg, Calcium: 312mg, Iron: 2mg, Net Carbs: 16g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Terri says

    Posted on 12/31/22 at 1:00 pm

    Love this recipe!! I have made it several times. Tomorrow morning we are having it with tortillas and salsa!

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 1/2/23 at 11:43 am

      That sounds super yummy! So glad you enjoy, Terri!

      Reply
  2. Lisa C. says

    Posted on 12/29/22 at 9:18 pm

    Delicious ! My husband loves this on early mornings before work. So happy to see a fellow Memphian too!! Would this work with frozen waffles as an alternative to hashbrowns ?5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 12/30/22 at 8:18 am

      So happy to hear that and thank you so much for the review, Lisa! We haven’t tested it out with frozen waffles, but would LOVE to hear your feedback if you try that!

      Reply
  3. carrie says

    Posted on 12/12/22 at 4:57 pm

    Would adding a small can of diced green chiles work?

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 12/12/22 at 6:26 pm

      Sure! I’d drain them well first, or the excess liquid may make the hashbrowns too soggy.

      Reply
  4. Michele says

    Posted on 12/4/22 at 8:25 pm

    Excellent recipe! I used breakfast sausage and sautéed that before putting it into the crockpot. I also added chopped green bell pepper. You could easily adapt for veggies only. Thank you for sharing!5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 12/5/22 at 3:16 pm

      Definitely a great one to make your own! Thanks so much for the review!

      Reply
  5. Val says

    Posted on 11/7/22 at 8:05 pm

    I’ve made this recipe for large gatherings twice and it’s been a hit both times. Once I used 1/2 & 1/2 and the other time I used soy milk. Tasted great both times. Thanks for an easy and delicious recipe!5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 11/8/22 at 10:16 am

      That’s so great! Happy to hear it worked both ways for you. Thanks so much for the review, Val!

      Reply
  6. Teresa Richardson says

    Posted on 8/13/22 at 7:52 am

    Any ideas on how many crockpots I would need to feed approx 75 people? This is my first time feeding a group this large.

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 8/13/22 at 1:54 pm

      As written, this casserole yields approximately 10 servings, so you’d need 7-8 casseroles for that number of people, depending on the size of your servings. You may be able to use a larger Crockpot with 1.5-2x the ingredients so you don’t need to make as many casseroles, but we haven’t tested it so we can’t say for sure what size you’d need or how much of each ingredient. If you’ve got time between now and your event, I recommend making a test casserole to get a better idea of what you’ll need!

      Reply
  7. Jessica says

    Posted on 1/4/22 at 10:17 am

    Can I use regular milk instead of half and half? Really want to make, but only have regular milk! Thanks!!!

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 1/13/22 at 9:07 pm

      So glad you enjoyed it! 🙂5 stars

      Reply
  8. Janet says

    Posted on 2/6/21 at 3:09 pm

    Hi, I have a 3.5 qt casserole crock pot. I’m presuming I can easily halve the recipe, but how would it impact cooking time?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/9/21 at 2:07 pm

      You can cook on low for 4-6 hours and see how that works! You can always cook longer if needed. 🙂5 stars

      Reply
  9. Natalie says

    Posted on 12/31/20 at 5:20 pm

    Would full fat coconut milk work ok? I want to try this as a Whole30 compliant version (sadly w/o cheese).

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 1/4/21 at 9:49 am

      Sure! Let us know how it goes! 🙂5 stars

      Reply
    • Suzanne Tan says

      Posted on 1/16/21 at 6:22 am

      Can you use corned beef instead?

      Reply
      • Savannah | 40 Aprons Team says

        Posted on 1/19/21 at 9:21 am

        We’ve never tried that, but it sounds like it could work!5 stars

  10. Kathleen Marie says

    Posted on 12/24/20 at 9:38 pm

    If I wanted to make this in my crockpot instapot how would I do that?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 12/28/20 at 9:31 am

      Hi 🙂 Do you mean you would like to cook it in the Instant Pot?5 stars

      Reply
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