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Loaded with fluffy eggs, tender hash browns, savory meat, and melty cheese, Crockpot Breakfast Casserole is the hands-off way to prepare a hearty, crowd-pleasing breakfast perfect for any day of the week. Simply layer, slow cook, and serve!
Inspired by my famous hashbrown breakfast casserole, this crockpot version lets the slow cooker do the heavy lifting for you. It is the ultimate make-ahead breakfast that cooks while you sleep!
Kristen's Keys for Crockpot Breakfast Casserole
Before you start slow cooking, be sure to pay attention to a few key tips. These will help ensure your breakfast casserole is perfectly cooked and irresistibly delicious.
- Use frozen hash browns (don't thaw). Frozen potatoes absorb the egg mixture correctly and avoid a watery, mushy center. Using thawed potatoes will change the consistency and cook time.
- Grease the crockpot well. To save time on clean up make dishing out the casserole neat and tidy, spray the liner of your slow cooker well or use a liner designed to fit your crockpot.
- Use what you like! One of the many things we love about this recipe is that it is versatile! Swap out the ham for breakfast sausage, add your favorite sautéed veggies.
- Grate the cheese yourself. For the smoothest melt, grate the cheese from a block rather than using bagged shredded cheese.
- Don't be tempted to stir! After adding the eggs, don't stir! They will settle into the cracks and cook up light and fluffy. Stirring will make the casserole a bit dense.
How to Make a Breakfast Casserole using the Slow Cooker
This section is designed to help you achieve perfect results, along with sharing a few recipe modifications and tips along the way.
Step One: Sauté Veggies (Optional)
If you are opting to add in peppers and onions, it is best to sauté them first. This helps develop their flavor and releases excess moisture which can make the casserole watered down.
- Sauté diced peppers and onions (and/or mushrooms and spinach) in a bit of olive oil until the vegetables have softened.
👉🏻Take a short cut. Swap out frozen hash brown potatoes for frozen O'Brien hash brown potatoes, which already include peppers and onions.
Step Two: Prepare Eggs
Before layering the casserole in the slow cooker, you want to whisk the eggs with milk or cream and season well. This will ensure every bite is flavorful and the casserole cooks up fluffy.
Step Three: Layer in Slow Cooker
Spread half of the frozen hash browns in an even layer on the bottom of the greased slow cooker. Top with half the sautéed onions and peppers, half the ham (or meat of choice), and 1 cup of cheese. Repeat the layers, ending with a full 2 cups of cheese. Slowly pour the egg mixture over the mixture. Remember, not to stir!
Step Four: Slow Cook Breakfast Casserole
Cover the slow cooker and set to low for 7-8 hours (ideal for overnight) or high for 3-4 hours (ideal if you are prepping before church or errands, etc.).
Step Five: Serve
Let the breakfast casserole sit in the crockpot for at least 15 minutes prior to serving. This makes it easier to slice and serve.
This breakfast casserole is perfect as-is, but feel free to add your favorite toppings such as salsa, chopped green onions, sour cream, hot sauce, or sliced avocado.
Cook Along With Me
If you learn better through video presentation, join me in my kitchen, as I walk through how to make this delicious slow cooker breakfast casserole.
Recipe Modifications
- Vegetarian Option: Omit the ham from the recipe and instead add additional sautéed vegetables to the casserole. I recommend mushrooms, onions, peppers, and spinach.
- Using Breakfast Sausage: Begin this recipe by sautéing 1 pound of ground breakfast sausage in a large skillet over medium-high heat, breaking it up as it cooks. Once the fat has begun to render, add in the peppers and onions and continue to sauté until the veggies are softened and the meat is cooked through.
- Using Bacon: Using a 12-ounce package of bacon, pan-fry or bake bacon until browned and crispy. Let cool slightly and then chop up into bite-sized pieces and proceed with the recipe.
Storage Instructions
- Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat individual portions on a heat-safe plate in the microwave or warm the entire casserole in a casserole dish in the oven at 300°F until heated through.
Serving Suggestions
This Crockpot Breakfast Casserole is one of my favorite make-ahead breakfast recipes. It is perfect for weekday mornings, weekend brunch, and holiday breakfasts. Below are a few of my favorite ways to enjoy this recipe.
- Weekend Brunch: Serve with berries or fruit salad and enjoy a hearty brunch that slow cooks while you are at church, or sleeping in.
- Busy School Day: Wake up to breakfast waiting for you AND your kids! Slow cooker breakfast casserole will power you and your family through the morning. Just don't forget the latte!
- Bridal/Baby Shower: Let this slow cooker breakfast casserole cook while you set everything up, or prepare other sides, such as a cheese Danish and/or candied bacon. for the shower. The casserole will be warm and waiting for your guests to enjoy!
- Entertaining Overnight Guests: Assemble the casserole before bed and slow cook overnight for effortless entertaining. Go the extra mile and serve with Overnight French Toast Casserole and really impress your guests.
- Christmas Breakfast: Serve this Overnight Crockpot Hash Brown Casserole with Overnight Cinnamon Rolls and simple Christmas fruit salad for the ultimate holiday breakfast.
Crockpot Breakfast Casserole
Video
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 large yellow onion, minced
- 1 medium green bell pepper, ribs removed and diced
- 1 medium red bell pepper, ribs removed and diced
- 12 large eggs
- 1¼ cups milk, or half and half or cream
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- nonstick cooking spray
- 32 ounces shredded or cubed frozen hash browns
- 2 cups diced ham
- 3 cups shredded cheddar cheese
Instructions
- In a medium nonstick skillet, heat ½ tablespoon extra virgin olive oil over medium heat. Once heated, add in the diced peppers and onions and sauté, stirring often, until the onions have and peppers and have softened, 4-6 minutes. Remove from the heat.
- In a large mixing bowl whisk together 12 large eggs, 1¼ cups milk, 1½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper together until well combined.
- Grease a 6 quart slow cooker generously with cooking spray. Layer half the frozen hash browns into the base of the slow cooker. Top with half the onion and pepper mixture, followed by half the ham, and 1 cup of cheese. Repeat the layers, finishing with a full 2 cups of shredded cheese. Pour the egg mixture over the layers. Do not stir!
- Cook on low for 7 to 8 hours or high for 3-4 hours. Once cooked, turn off the heat, uncover, and let the casserole rest for 15 minutes before serving.
Equipment
- 6-8 quart Slow Cooker (nothing fancy but has been going strong for 10+ years!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please pass along my gratitude to your daughter: "Measure the cheese with your heart", made me genuinely smile! Life's been pretty bumpy the last few weeks and smiles are hard to find, so that truly was a gift. Thank you for sharing that, Kristen.
I am so sorry that life has been bumpy, but grateful we could make you smile. Sending you virtual hugs and wishes for many more smiles coming your way.