Eggs, hash browns, cheese, vegetables, and the meat of your choice cook overnight in this easy slow cooker breakfast casserole.
I’m sitting on 6 dozen eggs at the moment. I’m not kidding you. My husband’s cousin has a chicken farm so during my recent visit I was gifted lots of eggs. This one recipe used an entire dozen and I have breakfast done for the week. This breakfast casserole has been a long time coming. Over a month ago I took a poll via my social media pages to help build this slow cooker recipe. My followers voted for sausage over bacon, and to include both hash browns and cheese. Thank you everyone who voted!
What Type Of Meat To Use
This recipe calls for one pound of your favorite cooked meat. I used ground beef breakfast sausage. Bacon and ham are the other obvious choices but really you can you can use whatever cooked meat you want whether it be some sort of leftover shredded beef or even chorizo. It just needs to be cooked. Adding raw meat directly into the casserole will result in a very greasy breakfast dish. Of course, you don’t have to use meat. If you want to make this a vegetarian breakfast casserole, simply omit the meat. If you do, I suggest you add in more veggies.
Frozen Or Fresh Hash browns?
I recommend you use frozen hash browns because they will withstand the long cook time better than fresh hash browns. Your hash browns can be shredded like you see here, diced, or even O’Brien potatoes.
To Cheese Or Not To Cheese
I used cheese. If you’re following a paleo or whole30 lifestyle then you need to omit the cheese. For my low-carb/keto folks, you can use all the cheese you want (but you will need to omit the hash browns). If you’re adding cheese I recommend adding 2 cups of your favorite shredded cheese (like cheddar or mozzarella) or grated cheese like Parmesan. I used 2 cups of shredded cheddar cheese. If you like cheese, use 3 or more cups.
Other breakfast casseroles you might enjoy:
Tip For A Successful Breakfast Casserole
There are a few things you need to do or know to make this breakfast casserole a good one:
1) Grease the heck out the slow cooker. I sprayed mine heavily with cooking spray and it slid right out with no sticking. You can also line your slow cooker with parchment paper or use a slow cooker liner.
2) Let the casserole cool completely before removing it. This too will help it from not sticking to the base.
3) Every slow cooker heats differently. Your casserole might done after 6 hours on low or it might take 8. Insert a knife into the center; when it comes out clean you’ll know it’s done. Mine took about 6 1/2 hours on low.
Freezing Your Casserole
This breakfast casserole will keep for up to 5 days in the refrigerator. After that, you can freeze any leftovers. Or you can make this ahead with the sole purpose of freezing it; this is also a great meal prep recipe. Once cooled completely, slice and freeze in sections or freeze the casserole as a whole if your freezer permits it. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator & reheat in the microwave or oven.
Slow Cooker Breakfast Casserole VIDEO:
- 12 eggs
- 1 cup milk of your choice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup onion, diced & divided in two
- 1 bell pepper, diced & divided in two
- 16 ounces cooked meat, divided in two
- 16 ounces frozen hash browns, divided in two
- 2 cups cheese, shredded & divided in two
- Spray the slow cooker generously with cooking spray.
- Add half of the hash browns to the bottom of the slow cooker and top with half the of onions, half the bell peppers, half the cooked meat, and half of the cheese. Repeat layers again starting with the hash browns and ending with the cheese.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour mixture over the ingredients in the slow cooker.
- Cook HIGH 3-4 hours or LOW 6-8.
My casserole was done after 6.5 hours on low.
I used a 6-quart slow cooker for this recipe.
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