A quick & easy Crock-Pot Biscuit Breakfast Casserole that the whole family will love. Biscuits, eggs, cheese & bacon combine for the perfect breakfast!
Crock-Pot Biscuit Breakfast Casserole
This slow cooker breakfast casserole is the perfect way to start the morning off right with a hearty and delicious breakfast! My family loves breakfast casseroles year round but this breakfast casserole is PERFECT for Christmas morning breakfast or brunch.
Canned refrigerator biscuits are combined with eggs, cheese and bacon for a casserole that will make your mouth water!
Ingredients Needed:
- Butter – This is for greasing your slow cooker. You can also use non-stick cooking spray. But butter adds a little flavor.
- Refrigerated Biscuits – Such as Pillsbury brand. But the generic version works just fine. I like to use the buttermilk biscuits. Avoid the flaky layers kind however as those just don’t tend to cook well in this recipe.
- Eggs – Unless specified, large eggs are always used in our recipes. You can use this egg size conversion chart if you have other sized eggs on hand.
- Milk – I used fat-free milk but use whatever fat percentage milk you normally use. This recipe has not been tested with non-dairy milk.
- Shredded Cheddar Cheese – For best results shredding your own cheese is always recommended. However if you are in a pinch for time feel free to use the pre-shredded cheese you can purchase at the grocery store.
- Bacon – The bacon in this recipe needs to be cooked before adding it to the slow cooker. This step takes a few extra minutes.
- Fresh Parsley – Totally optional but it adds a nice pop of color!
Directions:
- Butter the sides and bottom of either a 3.5 quart casserole or 6 quart oval slow cooker.
- Open the refrigerated biscuits and lay the biscuits in a single layer in the bottom of the slow cooker.
- In a medium mixing bowl, mix together the eggs, milk, cheese and bacon.
- Pour egg mixture evenly over the top of the biscuits.
- Cover and cook on HIGH for 1 1/2 to 2 hours or until the sides of the biscuits are lightly browned and the egg mixture is fully cooked.
- Optional: Garnish with a sprinkle of chopped fresh parsley before serving.
Products Needed:
- 3.5 quart casserole slow cooker OR 6 quart oval slow cooker
- Measuring Cups
- Medium Mixing Bowl
- Large Frying Pan
- Knifes
- Cutting Board
Watch The Crock-Pot Biscuit Breakfast Casserole Video:
More Fantastic Breakfast Casseroles:
- Crock-Pot Biscuit and Bacon Breakfast Casserole
- Slow Cooker Blueberry Breakfast Casserole
- Crock-Pot Fully Loaded Breakfast Casserole
- Slow Cooker Cinnamon Sweet Roll Casserole
- Crock-Pot Waffle and Sausage Casserole
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Recipe Collections:
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| Servings | 8Servings |
| Prep Time | 15Minutes |
| Cook Time | 1.5 - 2Hours |
Ingredients
- 1 Teaspoon Butter Softened
- 16.3 Ounces Refrigerated Biscuits (1 Eight Count Can)
- 4 Large Eggs
- 1/4 Cup Milk
- 1/2 Cup Shredded Cheddar Cheese
- 5 Ounces Bacon Cooked And Chopped
Servings: Servings
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Ingredients
Servings: Servings
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Instructions
- Butter the sides and bottom of either a 3.5 quart casserole or 6 quart oval slow cooker.
- Open the refrigerated biscuits and lay the biscuits in a single layer in the bottom of the slow cooker.
- In a medium mixing bowl, mix together the eggs, milk, cheese and bacon.
- Pour egg mixture evenly over the top of the biscuits.
- Cover and cook on HIGH for 1 1/2 to 2 hours or until the sides of the biscuits are lightly browned and the egg mixture is fully cooked.
- Optional: Garnish with a sprinkle of chopped fresh parsley before serving.
Nutrition Information
Calories: 323kcal, Total Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Cholesterol: 102mg, Sodium: 954mg, Potassium: 12mg, Carbohydrates: 23g, Dietary Fiber: 1g, Sugars: 2g, Protein: 17g, Vitamin A: 3%, Calcium: 2%, Iron: 8%
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Now this looks good. Going to try this next weekend!
Yum! And I could totally do a vegetarian version for my hubby with fake bacon. SWEET!
Had trouble with the biscuits cooking all the way
I am sorry this happened. This does happen with crock-pots. Next time, add the biscuits last (on top) then you can make sure they are done.
Do you put the bacon in the crock pot raw?
Hi Staci, thanks for dropping by and leaving a comment. The bacon is cooked before adding it to the crockpot. It says cooked bacon in the ingredients.
Heidi
How big is the Crockpot you are using?
I have made this using both my 3qt, 4qt and 5 qt crock-pots.
If I were to cook this on low, how long would I need to cook it for? I would like to cook it over night and have it ready when we woke up.
oh gosh low you would double the time that it would be on high. I would be careful though as the biscuits might burn.
Can you use sausage and I need this to feed 25 people what is your suggestion?
yes you can substitute sausage, or a veggie one, or ham or whatever you like! And as far as 25 people, You will need a LOT of crock-pots. Or I would do it in the oven in pans. (oven time is half the time of crock-pot . High = 350 degrees) . Just if you do it this way, watch your time so you do not burn.
Hi! This sounds awesome! I’m needing to make this for 12 or 13 people (2 are toddlers and won’t eat too much) would I need to make this in 3 seperate crockpots or could I triple the recipe and time to cook and only use one?
I would do more than a double recipe in one crock-pot. Do at least 2 crock-pots. You can also switch it up and add more veggies to one and not the other.
Made this Christmas Morning. It was delicious. I put in diced Ham instead of beacon. My entire family loved it!!
So glad your family enjoyed this recipe for Christmas morning Stephanie! Ham is a great addition!
I’m making this for dinner tonight, using sausage instead of bacon. I can’t wait! I’m thinking I’m going to put biscuits on the bottom and the top. If some don’t cook through, the others might. Lol!
Sounds delicious Mandy!
Not too bad! I wasn’t sure about how the biscuits would turn out, so I put some in the bottom and some on top
(the ones on the bottom soaked up the egg mixture some, kind of turning it into a strata, and the ones on top were more like biscuits) Also, I increased the eggs to 6, added a little more milk, and used sausage since I already had it cooked and on hand. I’ll definitely make it again!
So glad you enjoyed the recipe Mandy! Thanks for coming back and telling us how you made it and how it turned out for you.
Okay here’s how it went down. I was googling all over for a week or two trying to find out if I can just throw biscuits into the crockpot and be done with it. Everyone put up these confusing complex stuff, then i found you. I had a tiny 6 oz can of biscuit, and a ten dollar crockpot that I make lunch, and dinner out of daily. (90%). So I put the butter and biscuits like you said. It looked sad. Then I put a super large handful of chopped cheese with two large eggs and stirred them up two broke up mushrooms, and a small beef hotdog that I had in the freezer. If I’d have thought about it, I’d have thrown in some olives. I put it in there on low, and went to church. When i came back, I put it on high for about ten minutes and omg I couldn’t wait. So it’s the best thing ever. Thanx.
That is AWESOME Mr. Stacy! I am so glad it worked for you! And yes you CAN cook refrigerated biscuits in the slow cooker! Thanks for leaving a comment on how it worked out for you!
If I don’t have a slow cooker, instructionS for baking the the oven please.
Thank
Hi Susan, this recipe has not been tested in the oven. I would suggest maybe 350 degree in the oven for about 30 to 45 minutes. If you give it a try be sure to come back and let us know how it turned out for you baked in the oven.