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Crock-Pot Biscuit Breakfast Casserole Recipe
This lovely breakfast casserole can be cooked in either a 3.5 quart casserole slow cooker or a 6 quart or larger oval slow cooker. It is perfect for breakfast or brunch any day of the week!
Servings Prep Time
8People 15Minutes
Cook Time
1.5 – 2Hours On HIGH
Servings Prep Time
8People 15Minutes
Cook Time
1.5 – 2Hours On HIGH
Ingredients
Instructions
  1. Butter the sides and bottom of either a 3.5 quart casserole or 6 quart oval slow cooker.
  2. Open the refrigerated biscuits and lay the biscuits in a single layer in the bottom of the slow cooker.
  3. In a medium mixing bowl, mix together the eggs, milk, cheese and bacon.
  4. Pour egg mixture evenly over the top of the biscuits.
  5. 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.
  6. Optional: Garnish with a sprinkle of chopped fresh parsley before serving.
Nutrition Information
Nutrition Facts
Crock-Pot Biscuit Breakfast Casserole Recipe
Amount Per Serving
Calories 323 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 102mg 34%
Sodium 954mg 40%
Potassium 12mg 0%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 2g
Protein 17g 34%
Vitamin A 3%
Calcium 2%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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