Crock-Pot Biscuit and Bacon Breakfast Casserole Recipe
Refrigerated biscuits are transformed into a hearty and delicous breakfast casserole with bacon, eggs, cheese and fresh tomatoes and bell peppers.
Servings Prep Time
8people 20minutes
Cook Time
3 – 4hours on HIGH
Servings Prep Time
8people 20minutes
Cook Time
3 – 4hours on HIGH
  • 8slices baconcooked and chopped
  • 5large eggs
  • 1cup cheddar cheeseshredded
  • 1/4cup milk
  • 1medium tomatochopped
  • 1/2 green bell pepperchopped
  • 1can refrigerated biscuitssuch as Pillsbury Grands! brand
  1. In a bowl, mix chopped and cooked bacon, eggs, cheddar cheese, milk, tomato and bell pepper until well combined and the eggs are scrambled.
  2. Open the can of refrigerated biscuits and cut each single biscuit into 4 equal parts.
  3. Drop the cut biscuits into the egg/milk mixture.
  4. Fold the biscuits into the mixture until biscuits are well covered with the mixture.
  5. Spray the inside of of a 5 quart or larger slow cooker with non-stick cooking spray.
  6. Pour the biscuit and egg mixture into slow cooker, spreading evenly over the bottom of the slow cooker.
  7. Cover and cook on HIGH for 3 to 4 hours or until the biscuits are cooked through and no longer doughy and the egg mixture is cooked in the center.
  8. Serve, topping each individual serving with additional cheese if desired.
Recipe Notes

Feel free to change the recipe up by adding or using other vegetables such as jalapeno peppers, red bell peppers, mushrooms, etc. You can also use breakfast sausage instead of bacon or different kinds of cheeses.

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