Crockpot Breakfast Casserole
This Crockpot Breakfast Casserole is packed with protein from eggs and bacon and contains plenty of nutrient-rich vegetables. Prepare it the night before and have a delicious breakfast that will feed your family or feed a crowd!
Ingredients
- 1 lb bacon (cooked, drained and cut into small pieces. You can also use ham or sausage.)
- 1 (32 oz) bag frozen hash browns
- 4 green onions (diced)
- 2 cups cheddar cheese (shredded and ½ cup reserved)
- ½ cup red bell pepper (diced)
- ½ cup green bell pepper (diced)
- 12 large eggs
- 1 cup half and half
- ½ tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
Instructions
- In a large skillet over medium heat, cook bacon until crispy. Drain and slice and add to the slow cooker.
- Add hash brown, onions, 1½ cups of cheese, and bell peppers. Mix until well combined.
- In a medium bowl, add eggs and whisk until well combined. Then, add half & half, salt, pepper, and garlic. Whisk together until well combined. Evenly pour over the hash browns.
- Cover and cook on low for 7-8 hours or high for 2 ½ – 3 hours.
Nutrition
Calories: 487kcalCarbohydrates: 12gProtein: 18gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 76mgSodium: 729mgPotassium: 306mgFiber: 7gSugar: 2gVitamin A: 808IUVitamin C: 21mgCalcium: 356mgIron: 2mg
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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