If you’ve been searching for a cozy, crowd-pleasing morning meal that practically makes itself, you’re in for a treat with this Crockpot Breakfast Casserole Recipe. Imagine waking up to the warm, inviting aroma of savory breakfast meats, tender hashbrowns, vibrant bell peppers, and gooey melted cheddar all melded together in a fluffy egg base, slow-cooked to perfection overnight or during a busy morning. This dish is a true game-changer for weekend brunches, holiday mornings, or any time you want a hearty, hands-off breakfast to gather everyone around the table with smiles.
Ingredients You’ll Need
The beauty of this Crockpot Breakfast Casserole Recipe lies in its simple yet essential ingredients. Each component plays a star role: from the crispy bacon and hearty sausage providing rich, meaty flavor, to the hashbrowns adding a perfect golden texture and the fresh vegetables giving vibrant color and balance. These basics come together effortlessly to create a dish that tastes far more complex than the effort suggests.
- 32 ounces frozen hashbrowns: The base that soaks up all the delicious flavors and offers a crispy, tender bite.
- ½ pound bacon (fried and chopped): Adds smoky crunch and irresistible saltiness that wakes up your palate.
- ½ pound breakfast sausage (browned and crumbled): Brings robust, savory goodness and a little spice to the mix.
- 3 ounces Canadian bacon (chopped): A lean, slightly sweet meat that complements the other proteins beautifully.
- 2 red bell peppers (chopped): For a pop of color and subtle sweetness that brightens the casserole.
- 1 small yellow onion (diced): Provides depth and a gentle aromatic bite that melds with the meats.
- 2 cups shredded cheddar cheese: Melty, sharp, and essential for that ooey-gooey, irresistible finish.
- 12 large eggs: The glue that holds this breakfast masterpiece together, fluffy and rich.
- 1 cup whole milk: Keeps the eggs light and creamy while infusing the casserole with moisture.
- ½ teaspoon salt: Balances all the flavors perfectly without overpowering.
- ½ teaspoon pepper: Adds a subtle warmth and enhances the savory notes.
- ½ teaspoon minced garlic (optional): A savory punch that deepens the overall flavor profile.
- Minced fresh parsley (optional garnish): A fresh, herbaceous finish that makes the dish look as good as it tastes.
How to Make Crockpot Breakfast Casserole Recipe
Step 1: Prepare Your Crockpot
Start by generously spraying your slow cooker with nonstick spray. This small step ensures that your casserole comes out smoothly without sticking to the sides or bottom, preserving the beautiful layers you’re about to build.
Step 2: Layer the Hashbrowns
Place half of the frozen hashbrowns in an even layer at the bottom of the crockpot. These form the sturdy, crispy foundation that will soak up the rich flavors from the meats and eggs.
Step 3: Add the Meats and Veggies
Next, layer half of the chopped bacon, browned sausage, Canadian bacon, bell peppers, and onions evenly over the hashbrowns. Pop the shredded cheese on top last; this layering order ensures each bite has the right balance of savory, sweet, and cheesy goodness.
Step 4: Repeat Your Layers
Now it’s time to mirror the first layers: spread the remaining hashbrowns, then the rest of the meats and veggies atop them. Save half of your shredded cheddar cheese for the final topping. This double layering creates a casserole that’s rich, hearty, and satisfying from top to bottom.
Step 5: Whisk the Egg Mixture
In a medium bowl, whisk together the eggs, salt, pepper, milk, and garlic if you’re using it. This mix will transform the casserole, binding all the layers into one cohesive, fluffy dish that’s bursting with flavor.
Step 6: Pour and Top With Cheese
Pour the egg mixture evenly over the layered casserole, and don’t worry if it looks a bit thin at first—once cooked, it sets beautifully. Finish by sprinkling the remaining cheese over the very top for that golden, melty finish everyone will adore.
Step 7: Cook and Enjoy
Cover the crockpot and cook on high for three hours or on low for 6 to 7 hours until completely set. Serve warm, sink your fork in, and savor every delicious bite.
How to Serve Crockpot Breakfast Casserole Recipe
Garnishes
A sprinkle of freshly minced parsley adds a lovely burst of green color and a hint of herbal freshness that brightens the rich, indulgent casserole, making every serving feel special and inviting.
Side Dishes
This casserole shines on its own but pairs beautifully with fresh fruit or a light green salad for balance. Toast or warm biscuits are also perfect for mopping up any cheesy, saucy bits left on the plate.
Creative Ways to Present
For a brunch spread, serve the Crockpot Breakfast Casserole Recipe in a shallow dish surrounded by small bowls of salsa, sour cream, or hot sauce. You can also cut it into squares and skewer with toothpicks for a fun, portable finger food perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
After enjoying your Crockpot Breakfast Casserole Recipe, wrap leftover portions tightly in plastic wrap or transfer them to an airtight container. Stored in the fridge, the casserole will keep fresh for up to four days, making for convenient next-day breakfasts or snacks.
Freezing
This casserole freezes wonderfully! Portion it into freezer-safe containers or wrap tightly in foil, then place in a sealed bag to avoid freezer burn. It can stay frozen for up to three months, ready to be thawed overnight and reheated when you need a no-fuss breakfast fix.
Reheating
Reheat your casserole leftovers gently in the microwave or oven. For the oven, cover with foil and bake at 350°F (175°C) until warmed through, usually about 15 to 20 minutes, ensuring that cheesy, savory comfort is just as delightful on day two.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just be sure to shred and partially cook fresh potatoes before layering to prevent excess moisture and ensure your casserole sets properly.
Is it possible to make this casserole vegetarian?
Yes! Simply omit the bacon, sausage, and Canadian bacon, and consider adding extra vegetables or a plant-based meat substitute to keep the savory flavors intact.
How do I prevent the eggs from turning rubbery?
Cooking the casserole on low heat for a longer time helps eggs set gently without becoming rubbery. Also, using whole milk in the egg mixture adds moisture and creaminess.
Can I prepare this casserole the night before and cook it in the morning?
Definitely. Assemble everything in the crockpot, cover, and refrigerate overnight. Just make sure to allow extra cooking time in the morning since the ingredients start cold.
What can I substitute for cheddar cheese if someone is allergic?
You can use mozzarella, Monterey Jack, or a dairy-free cheese alternative. Just keep in mind the flavor profile will shift slightly but remain delicious.
Final Thoughts
Embracing the Crockpot Breakfast Casserole Recipe is like welcoming a warm hug on a plate that doubles as your best morning hack. It’s effortless, full of luscious textures and flavors, and perfect for making mornings more joyful and less stressful. Once you try this casserole, it’ll quickly become your go-to recipe for feeding family and friends with love and ease.
Print
Crockpot Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Breakfast Casserole combines layers of hashbrowns, crispy bacon, savory breakfast sausage, Canadian bacon, and fresh vegetables, all topped with melted cheddar cheese and set perfectly with a whisked egg mixture. Perfect for a convenient and delicious breakfast or brunch, this slow cooker recipe offers a warm, satisfying meal with minimal prep and hands-off cooking time.
Ingredients
Meat and Protein
- ½ pound bacon, fried and chopped
- ½ pound breakfast sausage, browned and crumbled
- 3 ounces Canadian bacon, chopped
- 12 large eggs
Vegetables and Cheese
- 32 ounces frozen hashbrowns
- 2 red bell peppers, chopped
- 1 small yellow onion, diced
- 2 cups shredded cheddar cheese
- ½ teaspoon minced garlic (optional)
- Minced fresh parsley (optional garnish)
Dairy and Seasonings
- 1 cup whole milk
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the slow cooker: Spray the crockpot with nonstick spray to prevent sticking. Then add half of the frozen hashbrowns in an even layer on the bottom to form the base of the casserole.
- Layer the meats and vegetables: Add half of the cooked bacon, breakfast sausage, Canadian bacon, chopped bell peppers, diced onion, and shredded cheddar cheese on top of the hashbrowns. Start layering with the meats and finish with the cheese for texture and flavor.
- Add remaining layers: Repeat the layering process by adding the remaining half of the hashbrowns, cooked meats, and vegetables. Reserve the last half of the shredded cheddar cheese for the top layer.
- Mix the egg mixture: In a medium bowl, whisk together the eggs, whole milk, salt, pepper, and optional minced garlic until fully combined. This mixture will bind all the ingredients together as it cooks.
- Pour over layers: Evenly pour the egg mixture over the layered casserole in the crockpot. Initially it might not seem like it covers much, but the eggs will set as they cook, holding everything together.
- Add final cheese layer: Sprinkle the remaining shredded cheddar cheese evenly over the top of the egg mixture for a cheesy crust.
- Cook the casserole: Cover the crockpot and cook on high for 3 hours or low for 6 to 7 hours, until the casserole is set and cooked through. Serve warm, optionally garnished with minced fresh parsley, and enjoy a filling breakfast.
Notes
- Ensure all meats are fully cooked before adding to the casserole to prevent undercooking.
- You can customize the vegetables based on preference or seasonal availability.
- For a lower-fat version, consider using reduced-fat cheese and milk.
- If your slow cooker tends to run hot, monitor cooking time to prevent overcooking.
- This casserole reheats well and can be stored in the refrigerator for up to 3 days.
