.Refrigerated biscuits and fresh garden vegetables come together in this recipe for Crock-Pot Veggie Biscuit Bake for a light and fluffy breakfast.
Crock-Pot Veggie Biscuit Bake
This recipe was created and made for a family brunch that I was put in charge of. I have to admit the brunch was a huge success. Not only did I make this tasty breakfast casserole that is filled with fresh vegetables but I also cooked up some bacon and sausage (keeping them warm in another slow cooker), a big bowl of fresh fruit salad and of course some coffee and juice. It was the perfect amount of food for everyone that came over and my family really raved about this tasty slow cooker veggie breakfast bake!
There is a bit of vegetable chopping that needs done ahead of time for the bell peppers, mushrooms, onions and tomatoes. But it really only took me a few minutes to chop those up.
To make quick work of prep work I tasked two of my kids to help.
Kid #1 shredded cheddar cheese.
Kid #2 took a pair of clean kitchen sheers and cut each refrigerated biscuit into fourths.
While I diced up the veggies and cracked the eggs and mixed everything together.
Once the breakfast bake was cooking away in the slow cooker I shifted over to the stove-top and cooked up some bacon and breakfast sausage. I lined another slow cooker with paper towels and placed the cooked breakfast meats in there and set it on WARM.
Then I just walked away and went and got dressed and the house ready for company.
I love using my slow cookers to free up time to do other things don’t you?
- Refrigerated Biscuits – You will need 1 tube of refrigerated biscuit dough that comes in an 8 count. I like to use the buttermilk biscuits as they add a nice flavor. Each biscuit will be cut into fourths.
- Eggs – Unless otherwise stated we use large eggs in our recipes. If you have other size eggs you can use this egg size conversion chart to get the right amount of eggs to use.
- Milk – I used fat-free (skim) milk in this recipe. However, any percentage of milk will work in this recipe be it 1%, 2% or whole milk.
- Cheddar Cheese – You will need 1/2 cup of shredded cheddar cheese. I like to always shred or grate my own cheese for recipes. But if you are in a pinch for time you can use the pre-shredded cheese that you find at the grocery store.
- Fresh Mushrooms – About half of my family LOVES mushrooms while the other half does not. For the folks in my family who dislike mushrooms I just tell them to “pick them out”. But if you don’t like mushrooms feel free to omit them entirely from this recipe.
- Green Bell Peppers – Bell peppers add some great flavor and color to this recipe. I like the contrast of the green with the red of the tomato, but feel free to use red bell peppers, orange bell peppers, yellow bell peppers or even purple bell peppers!
- Yellow Onion – For cooking I prefer yellow onion in most recipes, however a white onion or even a red onion will work in this recipe too.
- Fresh Tomatoes – You can find fresh tomatoes all year long in the grocery store. But, if you are cooking this veggie biscuit bake in the summer months this is a great recipe to use those fresh-from-the-garden or farmers market tomatoes.
- Cut each refrigerated biscuit into 4 pieces and place all the pieces in the bottom of a 6 quart or larger slow cooker OR a 3.5 quart casserole slow cooker that has been sprayed with non-stick cooking spray.
- In a large mixing bowl, whisk together the remaining ingredients until the eggs are scrambled and everything is well combined.
- Pour the egg and vegetable mixture over the biscuit dough in the slow cooker.
Cover and cook on HIGH for 2 to 3 hours or until the eggs on top spring back to the touch.
- 6 Quart Slow Cooker OR 3.5 Quart Casserole Slow Cooker
- Cutting Board
- Chef Knife
- Measuring Cups
- Kitchen Sheers (for cutting the biscuits…can just use a knife but cutting them with scissors is a super fast hack)
- Non-Stick Cooking Spray
More slow cooker breakfast casseroles:
- Crock-Pot Biscuit Breakfast Casserole + Video
- Slow Cooker Blueberry Breakfast Casserole + Video
- Crock-Pot Sausage Hash Brown Casserole
- Slow Cooker Cinnamon Sweet Roll Casserole + Video
- Crock-Pot Ooey Gooey Cinnamon Rolls