Crock Pot Breakfast Casserole
An easy to prepare savory crock pot breakfast casserole with bacon, hashbrowns, veggies, eggs, and shredded cheese. Try this recipe and make your mornings a little easier.
Servings: 8
Calories: 487kcal
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.
Notes
- Lightly spray the bottom of the crock pot with a non-stick spray or use a liner to keep the food from sticking.
- Don’t use fresh potatoes because they may not cook through before the eggs cook.
- The size of your crock pot may affect the cook time.
- Whether you use bacon, sausage, or ham, cook all the meat before adding it to the casserole.
Nutrition
Calories: 487kcal | Carbohydrates: 12g | Protein: 18g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 729mg | Potassium: 306mg | Fiber: 7g | Sugar: 2g | Vitamin A: 808IU | Vitamin C: 21mg | Calcium: 356mg | Iron: 2mg