Hash Brown Crockpot Breakfast Casserole
This Hash Brown Crockpot Breakfast Casserole is an easy make-ahead breakfast with layers of hash browns, savory breakfast meats, colorful vegetables, fluffy eggs, and melted cheddar cheese. It's a filling slow cooker recipe that's perfect for feeding family and friends during holidays, brunches, or busy mornings.
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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.
Servings: 12
Calories: 520kcal