Crock-Pot Breakfast Casserole

Crock-Pot Breakfast Casserole | CrockPotLadies.comSo with school starting up, I wanted a easy, filling recipe to feed my children in the morning.  This slow cooker breakfast Casserole recipe worked well, plenty of leftovers for a few days and the kids loved it.

Crock-Pot Breakfast Casserole

Rating: 51

Prep Time: 40 minutes

Cook Time: 12 hours

Total Time: 12 hours, 40 minutes

Yield: 10

Crock-Pot Breakfast Casserole


1 Dozen Eggs
1 Cup of Milk
1 Package of Potato's O'Brien approximately 32 Ounce
1 Pound of Bacon Cooked, Drained and cut into pieces.
1 Pound of Sausage, Browned and Drained
1/2 Cup of Green Onions, Diced
1 Medium Onion Chopped
3/4ths Pound of Cheddar Cheese
1/4th Cup of Parmesan Cheese
1 Tablespoon of Prepared Mustard
Salt and Pepper to Taste


  1. I used a liner and sprayed with Pam.
  2. You will do about 3 layers.
  3. Start with potatoes, bacon, sausage, onions and cheddar cheese (do this 3 times).
  4. Although the layers don't matter too much, make sure bacon is not on the top, it cooks better underneath other food.
  5. Make sure your final top is the last of the cheddar cheese.
  6. Beat the eggs, milk, mustard, salt, pepper, and Parmesan cheese together.
  7. Pour over the layers.
  8. Cook on low for 10-12 hours or until the eggs are set (if your crock runs hotter than average shorten the time to 6-8 hours on low)..
  9. I cooked mine overnight so it would be ready in the morning.


If your crock is one that runs hot, try going at 6-8 hours first and see how well it has cooked. Mine took the full 10 hours but no crock cooks exactly the same as the next.

Gluten Free Notes
This recipe is gluten free diet friendly. We do caution our readers to read labels on all ingredients before using to ensure they are all indeed gluten free.

Click here for more Gluten Free Crock-Pot Recipes

Linked up at: Hun What’s For Dinner


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  1. Jess says

    This sounds amazing! I love breakfast! I’ll probably add some tomatoes & green chiles for a mexican twist…nom nom.

  2. Holly says

    I would love to make this tonight for company coming for breakfast tomorrow! What size slow-cooker did you use? Thank you!

  3. Lady Sarah says

    Heh…I can’t even remember which one I used. But a 5-6 quart tends to be a safe size. I don’t use my 4 qt that often.

  4. Robbie Crawford says

    Too late! It burned! Well, just a little, so I scraped off the burned part & added more bacon to adjust. I used a turkey brown’n bag sprayed with pam, the idea came from the FAQ section. Hope it turns out OK. Boy do my husband & I have a lotta breakfast to eat in the morning!!! :)

  5. Cindy says

    Mine was way over cooked.. I put in at 11 at night and by 9 in the morning ( just 10 hrs) was very dry and over done. I also beat an extra 6 eggs because it didn’t seem like enough to coat all the potatoes. Next time I would do less potatoes and cut back on the cooking time. The low on my crockpot must be hotter than other ones that have made it.i ended up throwing the leftovers out.
    Cindy recently posted…Crock-Pot Mint FudgeMy Profile

    • Lady Sarah says

      I kept thinking mine would be done earlier than it ended up being, but it took the 10 hours. If one has a really old crock I would try the 12 hours..but I think it’s fair to try it at 6-8 hours first and see how well it is cooking.

  6. Jennifer says

    I followed exact directions and it was very bland and dry. I think the combination of eggs & hashbrowns just doesn’t work in a crockpot.

    I am only posting this so someone does not waste money on a lot of ingredients only to have it turn out inedible. I would put this in a casserole dish in the oven for only maybe and hour or two and add spices to give it flavor.

  7. Carolyn Jess says

    Mine burned, too! I have tried this recipe several times and it appears that it only needs to cook about 5 – 6 hours, not 10-12.

  8. Sherry Shannon says

    I’m sure like the poster said, it would be about half the time in the newer, hotter crocks–and the 10-12hrs in an older crock.

    My Q: What’s with all the “Breakfast” jazz–sounds like it would make a scrumptious dinner! Can’t wait to try it. And during the day, I can check it’s progress and know just how long it takes me. Y’all might wanna try that.

    Also, maybe if it’s too dry, some sour cream added would be good–but of course, you’ll want to replace the sour cream with plain (and oh, so good for you) yoghurt.

    Remember, peeps, great recipes come out of trial and error–and what strikes one doesn’t always thrill everyone else. So make it your own!

    Sayin’ grace might help, too. :-)


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