Crock Pot Breakfast Recipe

Introduction

This Crock Pot Breakfast is a hearty and convenient morning meal perfect for busy days or weekend gatherings. Layered with hash browns, ham or bacon, vegetables, cheese, and eggs, it cooks slowly to a deliciously satisfying casserole. Simply prepare the ingredients, set your slow cooker, and enjoy a warm, ready-to-eat breakfast.

Ingredients

• 1 (32 oz) bag frozen hash browns
• 1 lb precooked ham or bacon
• 1/2 onion, chopped
• 1 green pepper, chopped (optional)
• 1 1/2 cups grated medium cheddar cheese
• 12 eggs
• 3/4 cup whole milk
• Salt and pepper to taste

Instructions

1. Step 1: Grease or spray the inside of a 4-quart slow cooker to prevent sticking.
2. Step 2: Add one third of the hash browns evenly at the bottom of the slow cooker.
3. Step 3: Layer with one third of the ham or bacon, one third of the chopped onion, and the green pepper if using. Season with salt and pepper.
4. Step 4: Sprinkle one third of the grated cheddar cheese over the layered ingredients.
5. Step 5: Repeat the layering process two more times with the remaining hash browns, meat, onion, green pepper, and cheese.
6. Step 6: In a bowl, whisk together the eggs and milk until the mixture is smooth and uniform.
7. Step 7: Pour the egg mixture evenly over the layered ingredients in the slow cooker.
8. Step 8: Cover and cook on low for 6 to 8 hours, or until the eggs are fully set and cooked through.

Tips & Variations

• For a different flavor, swap out cheddar for pepper jack or mozzarella cheese.
• Add diced mushrooms or tomatoes for extra veggie variety.
• Use turkey bacon or sausage as an alternative to ham or bacon.
• Prepare the layers the night before and refrigerate, then cook in the morning for a convenient breakfast.
• If you prefer, use fresh hash browns but expect a shorter cook time—check eggs around 5 hours.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. This breakfast casserole does not freeze well due to the egg and potato texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole without a slow cooker?

Yes, you can bake the layered ingredients in a greased 9×13-inch baking dish at 350°F (175°C) for about 45-60 minutes, or until the eggs are set.

How do I know when the eggs are fully cooked?

The eggs should be firm and no longer runny in the center. A good test is to gently shake the slow cooker; if the casserole jiggles like liquid, it needs more time. Cooking on low for 6 to 8 hours usually ensures perfect doneness.

Crock Pot Breakfast Recipe

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★★★★★

4.9 from 134 reviews

This hearty Crock Pot Breakfast casserole layers frozen hash browns, precooked ham or bacon, onions, green peppers, and cheddar cheese, all soaked in a smooth egg and milk mixture. Slow-cooked to perfection, it offers a convenient, delicious, and protein-packed start to your day, perfect for busy mornings or brunch gatherings.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 10 servings 1x
• Category: Breakfast
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 (32 oz) bag frozen hash browns
• 1 lb precooked ham or bacon
• 1/2 onion, chopped
• 1 green pepper, chopped (optional)

Dairy and Eggs

• 1 1/2 cups grated medium cheddar cheese
• 12 eggs
• 3/4 cup whole milk

Seasoning

• Salt and pepper to taste

Instructions

1. Prepare the slow cooker: Grease or spray the inside of a 4-quart slow cooker to prevent sticking and ensure easy serving.
2. Layer the ingredients: Start by adding one-third of the frozen hash browns to the bottom of the slow cooker. Then evenly layer one-third of the precooked ham or bacon, one-third of the chopped onion, and the optional green pepper on top. Season with salt and pepper. Sprinkle one-third of the grated cheddar cheese over the layers.
3. Repeat layering: Repeat the layering process two more times until all hash browns, meat, onion, pepper, and cheese are used, creating a neatly stacked casserole.
4. Mix eggs and milk: In a large bowl, whisk together the eggs and whole milk until the mixture is smooth and well combined.
5. Pour egg mixture: Carefully pour the egg and milk mixture over the layered ingredients in the slow cooker, making sure it covers everything evenly.
6. Cook the casserole: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours, or until the eggs are fully set and cooked through, forming a firm and golden breakfast casserole.

Notes

• Feel free to substitute the ham or bacon with turkey or sausage for a different flavor.
• Adding vegetables like mushrooms or tomatoes can enhance the nutritional value.
• Use low-fat cheese and milk to reduce calories and fat content.
• Check the casserole near the end of cooking to avoid overcooking and dryness.
• This dish can be prepared the night before; assemble ingredients in the slow cooker and refrigerate before cooking in the morning.

Keywords: slow cooker breakfast casserole, crock pot breakfast, hash brown casserole, easy breakfast recipe, make ahead breakfast