Crockpot Breakfast Casserole

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Crockpot Breakfast Casserole

Crockpot Breakfast Casserole

Crockpot Breakfast Casserole


1 dozen eggs

1 cup milk

2 lbs of hash brown potatoes. (you can use frozen hash browns, just cook for 8-9 hours, instead of the 7-8)

1 lb of bacon or veggie bacon- cooked, drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)

½ cup onions – diced

3 cups cheddar cheese – shredded

¼ teaspoon dry mustard

¼ teaspoon garlic powder

1 tsp salt & ½ tsp of pepper


Beat 12 eggs until well blended.

Next, beat in milk and garlic powder, mustard, 1 tsp salt & ½ tsp pepper. Set aside.

Layer potatoes (I suggest to season each potato layer to taste…..a small pinch of salt and pepper) and sprinkle ⅓ of the onions.

Next sprinkle ⅓ of the bacon.

Last but not least, top with 1 cup of cheese.

Repeat this layering 2 more times to have a total of 3 layers….ending with cheese.

Take your egg mixture and pour over layers.

For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.

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