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.
- 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
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. Cook on Low 8-9 hours
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.
Calories: 581kcal | Carbohydrates: 22g | Protein: 28g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 327mg | Sodium: 1057mg | Potassium: 571mg | Fiber: 2g | Sugar: 1g | Vitamin A: 768IU | Vitamin C: 9mg | Calcium: 296mg | Iron: 3mg | Net Carbs: 20g