Crockpot Breakfast Casserole

A black Crockpot insert, angled up toward the left of the photo, holding a breakfast casserole topped with melted cheddar and pieces of bacon.

Crockpot Breakfast Casserole

Layers of shredded potatoes, scrambled eggs, melty cheese, and crumbled bacon, fully cooked while you sleep! This is the very best breakfast to wake up to on Christmas morning (or really any morning at all).

Prep: 20

Cook: 8

Total: 8 20

Yield:12 servings

Equipment

Large plate
Paper towels
Large skillet
Slotted spoon
6-quart Crockpot or similar slow cooker
neutral spray oil
large mixing bowl
whisk
Silicone spatula

Ingredients

For the Crockpot Breakfast Casserole

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

Serving Suggestions (All Optional)

diced, cooked bacon
chopped green onions
salsa

Instructions

Line large plate with paper towels and set aside.
Place large skillet on stovetop over medium heat. When skillet is warm, add 1 pound diced bacon. Cook bacon, stirring occasionally, until crisp.
Transfer cooked bacon to plate lined with paper towels and set aside. Discard rendered bacon fat, or save bacon fat for other uses (like bacon gravy).
Crack 12 large eggs directly into large mixing bowl. Add 2 cups half and half, 1 teaspoon garlic powder, 1 ½ teaspoons salt, and ½ teaspoon freshly ground black pepper. Whisk ingredients together until mixture is fully combined and eggs are no longer streaky.
Add 2 ½ cups shredded cheese of choice, 1 26-ounce bag frozen shredded hashbrowns, and 1 cup chopped onion to mixing bowl with scrambled egg mixture. Stir ingredients together until fully incorporated.
Spray bottom and sides of Crockpot insert with neutral spray oil. Transfer scrambled egg mixture to prepared Crockpot insert and cover with lid.
Cook casserole on LOW 8 hours.
After 7 ½ hours, check doneness of casserole to ensure eggs are fully cooked. Continue cooking as needed, checking casserole often until eggs are fully cooked. Do not exceed 8 ½ hours total.
Once eggs are fully cooked, sprinkle ½ cup shredded cheese of choice evenly across surface of casserole. Cover and cook on LOW 30 minutes or until cheese is completely melted.
When cheese is melted, garnish casserole with diced, cooked bacon and chopped green onions if desired and serve warm with salsa or condiments of choice. Alternately, switch Crockpot to WARM setting until ready to serve. Garnish before serving if desired.

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.
Hashbrowns: No need to defrost the hashbrowns first. I recommend breaking them up, though, so they distribute through the casserole more evenly.
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.
Leftovers: Let the casserole cool completely, then transfer the leftovers to an airtight container. Refrigerate the leftover casserole up to 4 days. Reheat in the microwave or the oven until just warmed through.

Nutrition

Recipe By:Cheryl Malik