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

Scale

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

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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.