Serve up this amazing Crock-Pot Fully Loaded Breakfast Casserole for your next brunch. Filled with sausage, bacon, veggies & cheese this recipe is amazing!
Crock-Pot Fully Loaded Breakfast Casserole
If you are looking for an amazing breakfast casserole don’t look any further! This one is FANTASTIC!
I set out to make what I would consider the ultimate Crock-Pot Fully Loaded Breakfast Casserole. One that is loaded up with everything – bacon, cheese, potatoes, eggs, sausage, peppers, onions.
Is your mouth watering yet?
I know mine is…I want to make this again right now!
When items like bacon, sausage, & ground beef go on sale at a really great price, stock up on a few extra packages as your budget will allow. When you get home, cook them up (dice and cook bacon, cook & crumble sausage & ground beef) and put the cooked meat in zippered freezer bags so you can easily take them out and add them to any dish requiring these items.
Here is thing with breakfast casseroles in the slow cooker though, and I know you guys hate this because we have heard it over and over again on the other breakfast casseroles we have made, they take time to cook in the crock, and that means you have to get up at the butt crack of dawn in order to get this going or eat really late in the day.
My kids are up like roosters as soon as the sun comes up and some mornings they won’t even let me get a cup of coffee in me before they want to be fed.
They are like hungry little birds sitting there with their mouths open saying “FEED ME” at first light.
So, what I do is I make this the night before, fully cook it and then toss the ceramic insert part in the fridge overnight (covered), then in the morning I can just re-heat servings either in the microwave if they want to eat NOW or in the crock-pot for oh and hour or so.
So there you have it, if you want to serve this in the early morning you have two options – get up REALLY early and get it started, or cook it the day before.
Another way we do slow cooker breakfast casseroles is as brunch after church. I toss it together in the early AM, we head off to church and come home to brunch. This works well if I already have my bacon and sausage cooked. Which I do all the time.
This recipe, as is is gluten-free (of course check the brand of sausage and potatoes you buy for hidden gluten). I make my own breakfast sausage so I know exactly what is in it. And I use Ore-Ida frozen hash brown potatoes which are also gluten-free).
No one in my family is on a gluten-free diet however so just take what I just said and use common sense to make sure none of the ingredients have gluten.
If you would like to lighten up this recipe you can substitute turkey bacon & sausage, low-fat or fat free cheese and Egg Beaters or other egg substitute product.
And of course feel free to use other veggies too. I bet you could hide some zucchini in there, if you like it spicy maybe some diced jalapeño peppers, throw in some salsa…mix it up…have fun!
| Rating |
Rate this recipe!
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| Servings | 8People |
| Prep Time | 45Minutes |
| Cook Time | 4Hours On LOW |
- 1 Pound Thick Sliced Center Cut Bacon
- 1 Pound Breakfast Sausage
- 1 Medium Red Onion Diced
- 2 Large Red Bell Peppers Diced
- 32 Ounces Frozen Diced Hash Brown Potatoes Such As Ore-Ida Brand
- 3 Cups Shredded Sharp Cheddar Cheese Divided
- 6 Large Eggs
- Salt And Pepper To Taste
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Ingredients
Servings: People
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- Spray the insert of a 6 quart or larger slow cooker OR a 3.5 quart casserole slow cooker with non-stick cooking spray and set aside.
- Dice bacon and cook it in a large frying pan until it is crisp and drain it on a plate lined with paper towels, set aside.
- Pour off bacon fat from pan (save it, if that is your thing).
- To the same pan add the diced onions, red bell pepper and breakfast sausage.
- Cook and crumble the sausage until it is fully cooked and no longer pink and the onions are translucent.
- In a bowl scramble 6 eggs seasoning with salt and pepper to taste (I do about 1/4 tsp pepper and just a pinch of Kosher salt)
- Add the frozen diced potato hash browns, bacon, sausage mixture to the slow cooker.
- Add 2 cups shredded cheese and pour the scrambled eggs in.
- Give everything a stir and then flatten out evenly in the slow cooker.
- Top with remainder 1 cup cheese.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
This casserole also makes an excellent breakfast burrito filling. Just warm up some flour tortillas, spoon the cooked casserole in the middle and roll them on up for breakfast on the go!
Recipe Collections:
| Crock-Pot Breakfast Recipes | American Slow Cooker Recipes |
| 6-Quart Slow Cooker Recipes | Crock-Pot Bacon Recipes |
| Casserole Crock-Pot Recipes | Cheesy Slow Cooker Recipes |
Was wondering if you could freeze the leftovers. Iown a foodsaver and would be using that.
Yes you can freeze the leftovers just fine.
Would you double this in size if you were feeding 8 people and if so would you need a bigger size crock pot?
This recipe already feeds 6 to 8 people. So no need to double the recipe. In fact this filled my largest crock (7-quart) 3/4 of the way full and there was even some leftovers.
This recipe will be just the thing for our daylily show breakfast for the members of the club. I can make it and take the crock pot and keep it warm while I travel to where we hold our show. That and the cinnamon rolls I make will be a great breakfast for all the members.
Sounds great Julia! I hope your daylilly show is a great success!
If I wanted to cook this recipe in the oven instead, about what size casserole dish would I need? Also what temperature and how long would I cook it for? Thanks!
A 9X13 casserole dish should work just fine. I would bake at 350 degrees for about 30 – 45 minutes until the eggs and hasbrowns are cooked through.
Hello Heidi,
I hope I’m not intruding as I am NOT a lady.
Here is my concern/question. I have a 3 year old son with allergies to dairy and eggs. Is there anything I can use to substitute these two ingredients?
Hi Mike, no need to be a lady to comment here!
I wish I was more well versed in food allergies so that I could help you with substitutions. But I am just not sure what you could use instead of eggs to bind this into a casserole. I think omitting the cheese or using a dairy free cheese substitute would be OK. It is the eggs I am not sure about.
You could try cooking it without the eggs but it would end up more like a hash instead of a casserole.
I looked around on the internet to see what was available out there and one suggestion was mashed potatoes. My brain is just thinking outloud here but if you could use instant mashed potatoes mixed with water (look for dairy free of course) maybe that would work as a binder to keep this in a casserole form.
Again, I am not an expert on these things just offering some tips. If you try it let us know how it turns out and what you did to make this work for your son!
Do you pre cook the eggs or do you put them in the crockpot raw and let the crockpot cook them
Hi Dana, the eggs go in raw and are cooked in the slow cooker.