Crockpot Breakfast Casserole
Yield: 10 servings
Calories: 446kcal
Start your day off right with our easy-to-make crockpot breakfast casserole! Simply toss everything into your crockpot and let it cook while you sleep. Wake up to a warm and comforting breakfast that's perfect for a lazy weekend morning or a busy weekday.
Ingredients
- 28 ounces frozen shredded hashbrowns, 7 cups
- 1 pound (454 g) bacon
- ½ cup (65 g) finely chopped yellow onion
- 1 cup (150 g) bell pepper, red and green, ¼" dice
- ¼ cup (15 g) sliced green onion
- 2 cups (227 g) shredded cheddar cheese, divided
- 12 large eggs
- 1 cup (240 ml) milk
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon black pepper
Instructions
- Defrost the Potatoes - Thaw the potatoes before using either in the microwave or at room temperature for 30 minutes. Drain off any excess moisture.
- Cook the Bacon - Add half of the bacon slices to a large skillet and turn the heat to medium. Cook until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain excess grease. Repeat with the remaining slices. Finely chop into smaller pieces.
- Assemble the Casserole - Lightly grease the inside of a 6-quart slow cooker. Add the potatoes, chopped bacon, bell peppers, yellow onion, green onion, and 1 ½ cup cheddar cheese. Stir to combine.
- Add the Custard - In a medium bowl, whisk the eggs, then add the milk, mustard, salt, and pepper, and whisk to combine. Pour the mixture into the slow cooker, evenly coating the ingredients.
- Slow Cook - Cover and cook on high setting for 3 to 4 hours or low setting for 7 to 8 hours. The casserole is done cooking when the eggs are set and the center reaches between 165 to 175ºF (74 to 79ºC).
- To Serve - Serve immediately while still hot. Alternatively, keep on the warm setting for up to an hour.
Notes
- Make Ahead: Assemble the casserole in the crockpot. Cover and refrigerate the insert for up to 24 hours. Add at least another hour to the cooking time.
- Storing: Store pieces in an airtight container for up to 7 days. To freeze, Individually wrap the slices, then store them in a resealable bag for up to 30 days.
- Reheating: Reheat individual slices in the microwave in 15 to 30 seconds intervals on high power until warmed through.
- Using Cooked Meat: You'll need 1 cup of chopped bacon. Alternatively, use diced breakfast sausage or ham steak.
- Mustard Substitution: Use 1 teaspoon of dried mustard powder.
- Using Diced Potatoes: If desired, use frozen diced potatoes.
- Cheese Options: Substitute cheddar with Colby, Monterey Jack, mozzarella, or pepper jack.
Nutrition
Calories: 446kcal | Carbohydrates: 19g | Protein: 20g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 252mg | Sodium: 800mg | Potassium: 497mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1061IU | Vitamin C: 27mg | Calcium: 236mg | Iron: 2mg
Recipe Link
Recipe Video