You can easily make this Crock-Pot Breakfast Casserole in the evening so that it will be ready in the morning. And then, you family will be delighted with the great flavors of potatoes, eggs, bacon, sausage and cheese!
Crock-Pot Breakfast Casserole
So with school starting up, I wanted a easy, filling recipe to feed my children in the morning. This slow cooker breakfast Casserole recipe worked well, plenty of leftovers for a few days and the kids loved it.
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| Servings | 10people |
| Prep Time | 40minutes |
| Cook Time | 10 - 12hours on LOW |
Ingredients
- 1 dozen eggs
- 1 cup milk
- 32 ounces frozen potatoes O'Brien
- 1 pound bacon cooked and crumbled or chopped
- 1 pound breakfast sausage browned and drained
- 1/2 cup green onions diced
- 1 whole onion medium, diced fine
- 3/4 pound cheddar cheese
- 1/4 cup parmesan cheese
- 1 tablespoon prepared mustard
- salt and pepper to taste
Servings: people
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Ingredients
Servings: people
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Instructions
- I used a liner and sprayed with Pam.
- You will do about 3 layers.
- Start with potatoes, bacon, sausage, onions and cheddar cheese (do this 3 times).
- Although the layers don't matter too much, make sure bacon is not on the top, it cooks better underneath other food.
- Make sure your final top is the last of the cheddar cheese.
- Beat the eggs, milk, mustard, salt, pepper, and Parmesan cheese together.
- Pour over the layers.
- Cook on low for 10-12 hours or until the eggs are set (if your crock runs hotter than average shorten the time to 6-8 hours on low)..
- I cooked mine overnight so it would be ready in the morning.
Recipe Notes
If your crock is one that runs hot, try going at 6-8 hours first and see how well it has cooked. Mine took the full 10 hours but no crock cooks exactly the same as the next.
Nutrition Information
Calories: 818kcal, Total Fat: 61g, Saturated Fat: 23g, Trans Fat: 0.1g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 25g, Cholesterol: 322mg, Sodium: 1804mg, Potassium: 891mg, Carbohydrates: 24g, Dietary Fiber: 2g, Sugars: 2g, Protein: 45g, Vitamin A: 18%, Vitamin C: 20%, Calcium: 42%, Iron: 23%
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Linked up at: Hun What’s For Dinner
This breakfast casserole looks awesome and perfect for a family get together. Thanks for sharing at Simple Supper Tuesday.
This sounds amazing! I love breakfast! I’ll probably add some tomatoes & green chiles for a mexican twist…nom nom.
I would love to make this tonight for company coming for breakfast tomorrow! What size slow-cooker did you use? Thank you!
I used my 5 qt round slow cooker.
Heh…I can’t even remember which one I used. But a 5-6 quart tends to be a safe size. I don’t use my 4 qt that often.
Can I use ham instead of sausage?
Sure!
What kind of liner do you use? Foil? Parchment paper? Hurry with your response..my sausage is cooking! 🙂
Too late! It burned! Well, just a little, so I scraped off the burned part & added more bacon to adjust. I used a turkey brown’n bag sprayed with pam, the idea came from the FAQ section. Hope it turns out OK. Boy do my husband & I have a lotta breakfast to eat in the morning!!! 🙂
does bacon need to be cooked first before adding to crock pot?
Yes the bacon should be cooked first.
Mine was way over cooked.. I put in at 11 at night and by 9 in the morning ( just 10 hrs) was very dry and over done. I also beat an extra 6 eggs because it didn’t seem like enough to coat all the potatoes. Next time I would do less potatoes and cut back on the cooking time. The low on my crockpot must be hotter than other ones that have made it.i ended up throwing the leftovers out.
I kept thinking mine would be done earlier than it ended up being, but it took the 10 hours. If one has a really old crock I would try the 12 hours..but I think it’s fair to try it at 6-8 hours first and see how well it is cooking.
I followed exact directions and it was very bland and dry. I think the combination of eggs & hashbrowns just doesn’t work in a crockpot.
I am only posting this so someone does not waste money on a lot of ingredients only to have it turn out inedible. I would put this in a casserole dish in the oven for only maybe and hour or two and add spices to give it flavor.
Mine burned, too! I have tried this recipe several times and it appears that it only needs to cook about 5 – 6 hours, not 10-12.
I’m sure like the poster said, it would be about half the time in the newer, hotter crocks–and the 10-12hrs in an older crock.
My Q: What’s with all the “Breakfast” jazz–sounds like it would make a scrumptious dinner! Can’t wait to try it. And during the day, I can check it’s progress and know just how long it takes me. Y’all might wanna try that.
Also, maybe if it’s too dry, some sour cream added would be good–but of course, you’ll want to replace the sour cream with plain (and oh, so good for you) yoghurt.
Remember, peeps, great recipes come out of trial and error–and what strikes one doesn’t always thrill everyone else. So make it your own!
Sayin’ grace might help, too. 🙂
Help, need advice, I have a pretty large crockpot, and this recipe fills it close to the top, It says it feeds 10 people but with other dishes, It looks like it would go a lot further ?? Also I need it ready at 11:00am. and I don’t want to put it together in the middle of the night, can I cook it on Medium heat on my crock pot and any idea how long it would take??
If this casserole is being served with other dishes it will feed more than 10.
We have not tested this recipe on MEDIUM heat because most crock-pots don’t have a MEDIUM setting. I do have one that has a medium setting but it is rare. If I had to take a guess I would say that yes you could cook it on Medium and just add an hour or two to the cooking time.