Crockpot Breakfast Casserole Recipe

5 from 16 votes

Crockpot breakfast casserole layers favorite breakfast foods for an easy and cozy dish that feeds a crowd with almost no effort.

Prep Time5

Cook Time3

Total Time3 5

Course: Breakfast

Cuisine: American

Servings:

Layer half the frozen potatoes, half the bacon or sausage, and 1 cup shredded cheese in your greased crock pot and sprinkle on salt and pepper. Repeat these layers one more time.
Sprinkle the remaining 1 cup shredded cheese over the top evenly.
Beat the eggs and milk together. Pour the egg mixture over the cheese evenly in the crockpot.
Cook on low for 7 to 8 hours (or HIGH for 3-4 hours) or until eggs are set and thoroughly cooked.

Recipe Tips.

Beat eggs and milk until fully combined, and pour slowly over the layers to help the custard set evenly.
Layer in sauted bell peppers or top with bacon crumbles.
Fresh potatoes. Use 2 to 2½ pounds of Russet or Yukon Gold potatoes. Peel, dice, and rinse. Parboil the cubes in salted water for 3 to 4 minutes, drain well, and spread on towels to dry completely. Toss with 1 to 2 tablespoons oil, and sauté 5 to 7 minutes to steam off extra moisture.
Oven option. Layer all of the ingredients in a 9x13 baking dish. Bake for 20-25 minutes at 350°F. Eggs should be cooked through when they're all done baking.

Prep ahead, assemble the layers in the crock insert, cover, and refrigerate up to 12 hours. Add the egg mixture just before cooking.

Leftovers keep 3 to 4 days in the fridge or 2 to 3 months in the freezer. Reheat gently in the microwave or oven.

For more substitutions and tips, check out the full recipe post