CrockPot Breakfast Casserole makes your life a little easier! Â Easy to toss together and can be made the night before or a couple hours before you want to serve. Â Eggs, cheese, ham or any breakfast protein you love! 
Ingredients to make CrockPot Breakfast Casserole –
(see recipe card below for detailed instructions)
- EGGSÂ – one dozen large.
- HALF AND HALF – half cream/half milk. Â We find the addition of cream helps keep this breakfast casserole fluffy and not watery.
- HASH BROWNS – we used diced frozen Obrien Potatoes. Â However regular shredded or plain diced will work great!
- HAM – or cooked crumbled bacon or sausage.
- CHEESE – grated sharp cheddar or mexican blend.
- CHOPPED GREEN ONIONÂ
- DIJON MUSTARD – omit if you prefer. Â We like the tang it gives the eggs.
- TOPPINGS – sour cream, salsa and avocado to name a few!
How to make Slow Cooker Breakfast Casserole –
We are simply going to layer the ingredients right into the slow cooker and boom!
- hasbrowns – to haste cooking time defrost if you are cooking for only several hours on high. Â Long cooking on low does not require defrost.
- cheese – layer half saving remaining for the top.
- ham – or cooked sausage or bacon
- green onion
- Repeat starting with hasbrowns then pour on the egg mixture.
- Set to low for about 7-8 hours or high for 3-4 hours. Â (this will vary depending on how hot your slow cooker runs).
A few more breakfast recipes we think you will love! –
- Breakfast Enchiladas with Sausage
- Skillet Eggs with Potatoes and Bacon
- Blueberry French Toast Casserole
- Eggs Benedict Casserole
Can you freeze Slow Cooker Breakfast Casserole?
Cool the casserole completely before freezing. Â Wrap in plastic wrap and then put into freezer type bag. Â Heat in microwave to serve. Â Freeze for up to 3 months.
LET’S EAT!
Kathi and Rachel
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CrockPot Breakfast Casserole
Equipment
- 1 CrockPot Slow Cooker A 6, 7 or 8 quart slow cooker will work for this recipe.
Ingredients
- 12 large eggs
- 1 cup half and half (half milk/half cream)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dijon mustard - optional
- 1 bag frozen diced hasbrowns - 32 ounce subtitute shredded if desired
- 2 cups ham, cubed - or 1 pound cooked crumbled bacon or sausage
- 1 1/2 cups grated cheese - sharp or mexican blend work well
- 3 green onions - sliced
Instructions
- Spray CrockPot with non stick spray.
- Add half the hasbrowns (thawed if using high setting for faster cooking).
- Top with 1/2 cup cheese, half of the ham and 1/2 of the onion.
- Repeat with remaining hash browns, 1/2 cup cheese, remaining ham and onion.
- Whisk eggs in large pitcher bowl. Add half and half, salt, pepper and dijon if using.
- Pour over layered casserole.
- Set your slow cooker on low for 7-8 hours or high for 3-4 hours. Top with remaining 1/2 cup cheese 15 minutes before serving to allow to melt.
- Serve with sour cream, salsa, avocado if desired.
Notes
- thaw frozen hashbrowns if cooking quickly on high for 3-4 hours. Â This will speed up the cooking time.
- store any leftovers in a sealed container in the refridgerator for up to 3 days.
- if freezing wrap in plastic wrap then put into a freezer type bag. Thaw in the microwave or counter top.
Nutrition
This post may contain affiliate links, which means we might receive a very small commission, at no additional cost to you, should you chose to purchase that linked item. We only link to items we know and trust.  Kathi & Rachel
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