Hash Brown Crockpot Breakfast Casserole
This Crockpot Breakfast Casserole is an easy slow cooker breakfast casserole made with frozen hashbrowns, bacon, sausage, Canadian bacon, bell peppers, onions, cheddar cheese, eggs, and milk. Just layer everything in the slow cooker, pour the egg mixture over the top, and let it cook while you get other things done.
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This breakfast casserole is perfect for holiday mornings, Christmas brunch, Easter breakfast, Mother’s Day, weekend family breakfasts, or when you have overnight guests.
It’s also a great make-ahead meal because leftovers reheat well. But if a crockpot is not your choice today, you can go with Cheesy Broccoli Breakfast Casserole.
How to Make a Hash Brown Crockpot Breakfast Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Spray your slow cooker with nonstick spray and place half of the hashbrowns in an even layer on the bottom.
2. Spread half of the bacon, sausage, canadian bacon, bell pepper, onion, and shredded cheese over the top of the hashbrowns. Start with the meat and end with the cheese.
3. Repeat the layers, starting with the hashbrowns, meats, and veggies, but save the other half of the cheese for later.
4. In a medium mixing bowl, thoroughly mix the eggs, salt, pepper, milk, and the garlic if you’re using it.
5. Pour the egg mixture all over the top of the casserole. It will not fill up the casserole, but trust me, it will hold everything together.
6. Top the casserole with the remaining cheese.
7. Cover and cook on high for 3 hours or or on low for 6-7 hours.
Serve & Enjoy!
Important Recipe Notes
- Spray the slow cooker well with nonstick cooking spray so the casserole releases easily.
- Don’t worry if the egg mixture doesn’t completely cover the layers. The eggs expand while cooking and hold everything together.
- Whisk the eggs until the whites are fully blended for the best texture.
- You can swap the meats or vegetables with your family’s favorites, but keep the overall amount about the same so the casserole stays nice and filling.
- Heavy cream can be used instead of whole milk for a richer casserole.
- Taste and adjust the salt and pepper before serving if needed.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing is possible for up to 3 months, although the texture may change slightly after reheating.
Hash Brown Crockpot Breakfast Casserole
Ingredients
- 32 Ounces Frozen Hashbrowns
- ½ Pound Bacon fried and chopped
- ½ Pound Breakfast Sausage browned and crumbled
- 3 Ounces Canadian Bacon chopped
- 2 Red Bell Peppers chopped
- 1 Small Yellow Onion diced
- 2 Cups Shredded Cheddar Cheese
- 12 Large Eggs
- 1 Cup Whole Milk
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Minced Garlic optional
- Minced Fresh Parsley optional garnish
Instructions
- Spray your slow cooker with nonstick spray and place half of the hashbrowns in an even layer on the bottom.
- Spread half of the bacon, sausage, canadian bacon, bell pepper, onion, and shredded cheese over the top of the hashbrowns. Start with the meat and end with the cheese.
- Repeat the layers, starting with the hashbrowns, meats, and veggies, but save the other half of the cheese for later.
- In a medium mixing bowl, thoroughly mix the eggs, salt, pepper, milk, and the garlic if you’re using it.
- Pour the egg mixture all over the top of the casserole. It will not fill up the casserole, but trust me, it will hold everything together.
- Top the casserole with the remaining cheese.
- Cover and cook on high for 3 hours or or on low for 6-7 hours.
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