Crockpot Breakfast Casserole
This crockpot breakfast casserole is loaded with hash browns, eggs, bacon, ham, and cheese for an easy and hearty make-ahead breakfast. With just 10 minutes of prep, it’s perfect for busy weekend mornings and holidays since you can let it cook overnight! I like to make it for big groups and even bigger appetites.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Slow cooker
- Dietary Info: Gluten-free
- Skill Level: Easy
Breakfast for a crowd (or a group of hungry kids) does not get easier than this slow cooker breakfast casserole. It takes less than 10 minutes of hands-on prep, and the end result is hearty, filling, and super cheesy. We like to use diced ham, crumbled bacon, and sharp cheddar cheese, but there are lots of options to make it your own (with some more ideas shared below).
The shredded hash browns make this an easy, make-ahead alternative to my Tater Tot Breakfast Casserole, too. We love both, but this crockpot breakfast casserole is my go-to when I just want breakfast ready to eat when I wake up.
Why This Crockpot Breakfast Casserole Recipe Is My Go-To
- 10 minutes of prep. It takes me less than 10 minutes to get everything assembled in the slow cooker. From there, this becomes a “set it and forget it” type of breakfast. I can quickly throw it together before bed and wake up to breakfast ready to enjoy.
- Versatile & customizable. The recipe I share below is my family’s favorite variation of crockpot breakfast casserole, with bacon, ham, and sharp cheddar cheese. You can easily add some veggies, substitute breakfast sausage, use different cheese, make it vegetarian by skipping the meat, or really any swaps based on your family’s preferences.
- Serves a crowd. With an entire dozen eggs, plus the hash browns and two cups of meat, this breakfast casserole makes enough to feed the entire family and then some. It’s great for when the kids have sleepovers and their friends are joining us for breakfast or holidays when other family members are visiting.
Ingredient Notes
Below is a list of the ingredients you’ll need to gather to make this slow cooker recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Hashbrowns – Be sure to use a brand of gluten free hash browns, if needed. I recommend Ore-Ida Shredded Hash Browns as they are clearly labeled gluten free. No need to thaw – see below for more info on that.
- Shredded cheese – I like the flavor offered by sharp cheddar, but mild cheddar works, too.
- Bacon – You can either cook it in the first step (I have six ways to cook bacon, so use the one that works best for you) or use leftover or pre-cooked bacon.
- Ham – I like to ask the deli for a couple of thick slices of ham and dice it up, though you can also buy packaged ham steaks or diced ham. It’s also a great post-holiday breakfast so you can use up leftover ham.
- Eggs – I used a dozen large eggs.
- Milk – Any milk you have on hand will work to add creaminess to the casserole.
- Seasonings – I used a combination of salt, pepper, garlic powder, and dry mustard powder to flavor the eggs.
- Green onion – Optional, but it adds a nice garnish.
Do I need to defrost my hashbrowns?
Nope! Some recipes recommend defrosting and then squeezing the hash browns in a cheesecloth to remove extra water, but I don’t find that necessary for this recipe. Just dump them in frozen; no defrosting needed.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Slow Cooker – you’ll need a large, 6-quart slow cooker to fit all of the ingredients. I like this one from Hamilton Beach because it is programmable. Perfect for cooking this breakfast casserole overnight.
- Slow Cooker Liners – if you don’t want to grease your insert or are still worried about sticking and the work of washing it, you can try these nonstick liners.
How To Make Slow Cooker Breakfast Casserole
- Cook the bacon. If using raw bacon, cook, cool, and crumble ahead of time.
- Prep. Coat the inside of the slow cooker with some cooking spray, or grease with butter.
- Layer the ingredients. Layer one third of the hash browns, ham, bacon, and sharp cheese in the crockpot. Repeat the layers 2 more times, finishing with the cheese.
- Add the eggs. Whisk the eggs, milk, and seasonings until combined. Pour over the layers.
- Cook. Cover and cook on low for 8 hours or on high for 4 hours.
- Enjoy. Garnish with sliced green onions before serving.
Tips & Tricks
- Grease the slow cooker. This breakfast casserole will stick to the slow cooker insert. To make your life and clean-up much easier, be sure to grease the bottom and sides VERY well, either with butter or cooking spray.
- Whisk well for fluffy eggs. Be sure to whisk the eggs and milk until they’re fully combined and have a lighter, pale yellow color.
- Make the layers even. Do your best to make each layer of hash browns, ham, bacon, and cheese about the same. The goal is to have a little bit of everything in each bite, and I found layering them in multiple thin layers is better than single layers.
- Make it a meal. This is filling enough to serve on its own, but I also like to balance it out with Creamy Fruit Salad for Christmas, Mango Berry Fruit Salad on warmer days, or just one of my favorite smoothie recipes.
Cooking on High vs Low
I tested cooking this crockpot breakfast casserole on high and on low settings. The differences were slight but, ultimately, I preferred it cooked on low for 8 hours.
Cooking it on high for 4 hours produced a slightly wetter casserole, whereas low for 8 hours made a drier, crispier casserole that was easier to cut slices out of. Both were cooked through, and both tasted the same. The top was slightly crispy at 8 hours, and the flavor of the meats with the eggs and seasonings was amazing. It was super simple too, and is easily an overnight breakfast you can start before bed to enjoy in the morning!
Make It Your Own!
This crockpot breakfast casserole is super versatile because you can add whatever you like!
- Not feeling sharp cheddar? Try pepper jack, Colby, or Swiss.
- Want some veggies? Try adding diced onion or bell peppers.
- Don’t like bacon? Try sausage or use only ham or a combination of both. You can even leave out the meat to keep it vegetarian.
- For a lower carb version, check out my Cauliflower Hashbrowns Breakfast Casserole, which is also made in the slow cooker.
How To Store Leftovers
This crockpot breakfast casserole can be kept on “warm” for an hour while serving it. After that, it should be stored in an airtight container in the fridge. It’s best enjoyed within 3-4 days. Just reheat individual servings in the microwave.
More Easy Breakfast Recipes
Crockpot Breakfast Casserole
Ingredients
- 30 ounces frozen pre-shredded hash browns (no need to thaw)
- 2 cups shredded sharp cheddar cheese (16 oz)
- 8 ounces cooked and crumbled bacon (about 1 cup)
- 1 cup diced ham (8 oz)
- 12 large eggs
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dry mustard powder
- sliced green onion for garnish , optional
Instructions
- If using raw bacon, you’ll need to cook and cool it ahead of time. You can also use pre-cooked crumbled bacon.
- Generously coat the inside of a 6-quart slow cooker insert with cooking spray to prevent the casserole from sticking as it cooks.
- For the casserole, create three layers, portioning out 30 ounces frozen pre-shredded hash browns and adding ⅓ of them to the bottom of the crock pot, followed by ⅓ of the 1 cup diced ham, ⅓ of the 8 ounces cooked and crumbled bacon, and ⅓ of your 2 cups shredded sharp cheddar cheese. Repeat 2 more times until you have three even layers.
- In a large bowl, whisk 12 large eggs, ½ cup milk, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, and ½ teaspoon dry mustard powder together until completely combined, then evenly pour it over the top of the layered casserole.
- Cover your crockpot and cook on Low for 8 hours (overnight) or High for 4 hours.
- Garnish with sliced green onion and serve warm.
Notes
Did you make this?
Leave a star rating to help others know that they should make this recipe.
Share a photo and tag @cupcakesandkalechips on Instagram!