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Crockpot Breakfast Casserole

A cozy and hearty breakfast casserole made with eggs, cheese, bacon, and vegetables, perfect for family gatherings or a comforting weekend meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large Eggs Feel free to use egg whites for a lighter version.
  • 1 cup Milk Can be substituted with almond milk for a dairy-free option.
  • 1 package Frozen hash browns The perfect base; cooked quinoa can be used as a healthier twist.
  • 2 cups Cheddar cheese, shredded Substitute with pepper jack or mozzarella for different flavors.
  • 1 pound Bacon or sausage, cooked and crumbled Substitute with veggie sausage for a plant-based option.
  • 1 cup Bell peppers, diced Adds color and freshness.
  • 1 medium Onion, diced Adds depth of flavor.
  • Salt and pepper To taste, with a sprinkle of garlic powder for extra zing.

Method
 

Preparation
  1. Spray the inside of your crockpot with cooking spray or line it with parchment paper for easy cleanup.
  2. In a large bowl, whisk together the eggs and milk until well combined.
  3. Place the frozen hash browns evenly at the bottom of the crockpot.
  4. Layer in the sautéed bacon or sausage, bell peppers, and onions.
  5. Pour the egg and milk mixture over the layers, ensuring all ingredients are coated.
  6. Sprinkle with salt, pepper, and garlic powder. Top with the shredded cheese.
  7. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the eggs have set and the cheese is melted and bubbly.
  8. Let it sit for a few minutes before serving. Cut into squares.

Notes

Feel free to swap spinach with kale for a stronger flavor, or add diced tomatoes for freshness. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to a month.