Enjoy this hearty recipe for Crock-Pot Biscuit and Bacon Breakfast Casserole that is filled with yummy ingredients like bacon, cheese, peppers & more! A great family breakfast that works well for guests too for either breakfast or brunch!
Crock-Pot Biscuit and Bacon Breakfast Casserole
We love making breakfast casseroles in our slow cookers because you can do all the prep work the night before, mix your casserole up and have everything ready to to turn on the slow cooker in the morning.
This recipe for Biscuit and Bacon Breakfast Casserole starts with a base of canned refrigerated biscuits and then we added cooked bacon, tomatoes, green bell peppers, cheese and few other ingredients.
But what I love about this recipe is that it is super versatile…don’t like bacon? Use sausage instead. Like a little heat use Pepper Jack cheese instead of cheddar or throw in some diced jalapeno peppers. You can use different colored bell peppers (red and green would be super festive!), you could add mushrooms. Mix it up to how you like!
The possibilities are endless!
This recipe cooks on the HIGH setting for 3 to 4 hours. So you will want to either wake up early to get this one started in the slow cooker or plan on having it a little later in the day for brunch. You can also fully cook it ahead of time and just rewarm it. We don’t however recommend cooking it on the LOW setting for longer periods overnight. The biscuits tend to get too mushy.
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Products Used In This Crock-Pot Biscuit and Bacon Breakfast Casserole Recipe: