Crockpot Breakfast Casserole
Our crockpot breakfast casserole is loaded with all your favorite ingredients, including veggies, eggs, bacon, and cheese, and makes a delicious breakfast option.
Servings: 8
Calories: 814kcal
Ingredients
- 28 ounces O’Brien hash browns
- 1 medium green bell pepper, diced (1 cup)
- 1 medium red bell pepper, diced (1 cup)
- ½ cup sweet yellow onion, diced
- 1 pound mild breakfast sausage, cooked and crumbled (2 cups)
- 1 pound smoked bacon, cooked and crumbled (1¼ cups)
- 3 cups sharp cheddar cheese, freshly shredded
- 12 large eggs
- ¾ cup half and half
- 1 tablespoon onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- Generously spray a 6 to 7-quart crock pot with nonstick cooking spray.
- Spread the frozen hash browns in the bottom of the prepared crockpot.
- Sprinkle the green and red diced bell peppers and the diced onion over the hash browns.
- Sprinkle the cooked sausage and cooked bacon over the diced vegetables.
- Sprinkle the freshly shredded cheese over the meat layer.
- Add the 12 eggs, half and half, onion powder, kosher salt, and cracked black pepper to a large mixing bowl. Whisk to combine completely.
- Pour the egg mixture over the cheese layer. Cook on low for 8 hours. Serve while hot.
Notes
- This breakfast casserole can be cooked overnight in your slow cooker so that it is ready when you wake up the next morning.
- It’s best to keep the potatoes frozen and add them right to your crockpot without thawing. Otherwise, they may cook faster than the rest of your ingredients and will end up mushy.
- You can also cook this breakfast casserole on high for 4 to 6 hours.
Nutrition
Calories: 814kcal | Carbohydrates: 24g | Protein: 38g | Fat: 62g | Saturated Fat: 25g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 408mg | Sodium: 1594mg | Potassium: 783mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1496IU | Vitamin C: 40mg | Calcium: 393mg | Iron: 3mg
