Slow Cooker Breakfast Casserole
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Growing up, on Thanksgiving or Christmas morning my family never really did a sit down for a formal breakfast. We usually just sat around the Christmas tree with our cocoa and snacked on this monkey bread.
It wasn’t until recently my mom started making this slow cooker breakfast casserole and we’ve all become obsessed. She makes it the night before and it’s hot & ready for us in the AM. With the holiday’s being so busy and having a group of people over, this casserole makes the morning a breeze.
Other easy holiday breakfast ideas we love: eggs benedict casserole, breakfast sausage casserole, overnight spinach and artichoke egg bake and these egg quinoa muffins.
Why You’ll Love This Recipe
- Great for crowds: this breakfast casserole is great for feeding the whole family on Christmas morning or hosting weekend brunch!
- Prep in advance: a great recipe to prep the night before! Make breakfast a breeze in the morning
- Freezer-friendly: this easy breakfast casserole freezes great for up to 4 months!
Ingredients Needed
Be sure to scroll down to the recipe card for the full list of ingredients.
- Eggs: eggs are packed with protein. 6 grams per large egg! They are an excellent source of eight essential nutrients there and are only 70 calories per egg.
- Hash browns: I like using frozen hash browns for this recipe for ease. However, you can also use a baguette broken into pieces ( 4 cups bread). If using hash browns there’s no need to thaw. I love the nice volume they add to the fluffy, slow cooked baked eggs!
- Ham & sausage: a great way to use up any holiday leftovers! I used a combination of cooked ham and sausage. You can use any breakfast protein you prefer just make sure it’s cooked!
- Cheese: I used sharp cheddar cheese. A white cheddar is also delicious too! You can really use any cheese you want, just be conscious of its moisture content. If you use mozzarella cheese instead of cheddar, it’s best to make sure it’s low moisture so the casserole doesn’t get soggy.
- Bell peppers: I love the combination of eggs and bell peppers. Plus, bell peppers are also packed with antioxidants! Win-win!
- Milk: I prefer to use regular cow’s milk but you can use non-dairy if needed.
- Additional ingredients: you’ll need garlic powder, green chiles, onion, dijon mustard, salt and pepper.
- Garnish ideas: green onions, avocado, hot sauce, chives, more cheese, etc.
Step-by-Step Directions
Scroll down to the recipe card for the full recipe instructions.
Sauté peppers & onions
Heat olive oil in a medium skillet over medium-high heat. Add in onions and bell peppers and sauté until vibrant, stirring occasionally. Add in garlic powder, salt and pepper. Stir. Right before the veggies are cooked, stir in the green chiles then remove from heat.
Whisk eggs
In a large mixing bowl, whisk eggs, milk and mustard together. Set aside.
Layer ingredients
Add eggs & cook!
Tips & Variations
- Sauté onion and peppers: sautéing the bell peppers and onions rewards the overall dish with a layer of deep, caramelized flavors. Sure, you could just plot it all into the slow cooker, but I think this small extra step is totally worth it! ?
- Customize: add more seasonings if desired and saute different veggies (like mushrooms, spinach or broccoli). This is a great casserole to use up anything in the fridge!
- Add some heat: make it spicy with a hit of red pepper chili flakes or your favorite hot sauce.
FAQ
Can I freeze the leftovers?
Yes! Let cool completely then cover well with plastic wrap and then with aluminum foil and freeze for 2-3 months.
What if I don’t have ham?
There are other meat options you can use: bacon, variations of sausage, shredded chicken, ground beef, or leftover turkey.
How long does this breakfast casserole last?
It will last for 3-4 days in the fridge. Reheat the casserole in the microwave or in the oven until warmed through. (400°F for 15-20 minutes should do they trick!)
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Slow Cooker Breakfast Casserole
Ingredients
- 1 Tbsp. olive oil
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 small white onion, chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1, 4 oz. can diced green chilies
- 12 large eggs
- 1 cup whole milk
- 1 Tbsp. Dijon mustard
- 30 oz. package shredded hash browns, frozen
- 1 lb. breakfast sausage or ham, diced or crumbled (this is a great recipe to use up leftover holiday ham!)
- 1 1/2 cups cheddar cheese, shredded
Optional garnish ideas:
- diced green onions (optional)
- chives (optional)
- hot sauce (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in a medium skillet over medium-high heat. Add in onions and bell peppers and saute until vibrant, stirring occasionally, ~5 minutes. Add in garlic powder, salt, and pepper. Stir. Right before the veggies are cooked, stir in the green chiles then remove from heat.1 Tbsp. olive oil, 1 red bell pepper, diced, 1 orange bell pepper, diced, 1 small white onion, chopped, 1/2 tsp. garlic powder, 1/2 tsp. salt, 1/2 tsp. pepper, 1, 4 oz. can diced green chilies
- In a large mixing bowl, whisk eggs, milk and mustard together. Set aside.12 large eggs, 1 cup whole milk, 1 Tbsp. Dijon mustard
- Grease the bottom of a slow cooker with non-stick cooking spray.
- Place half of all of the ingredients in the first layer: half of the bag of frozen hash browns, sausage/ham, onion/bell pepper mixture and then cheese.30 oz. package shredded hash browns, frozen, 1 lb. breakfast sausage or ham, diced or crumbled, 1 1/2 cups cheddar cheese, shredded
- Repeat layers again with remaining ingredients, ending with the cheese.
- Pour egg mixture over all of the ingredients in the slow cooker.
- Cook on high for 3-4 hours or on low for 7-9 hours. Garnish with diced green onions, chives, hot sauce etc. before serving.diced green onions, chives, hot sauce
Video
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat the casserole in the microwave or in the oven until warmed through. (400°F for 15-20 minutes should do the trick!)
- To freeze, let cool completely then cover well with plastic wrap and then with aluminum foil and freeze for 2-3 months.
- Recipe inspired by Spend with Pennies.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Can you use an instapot? I haven’t used mine yet, so I thought I should ask to be sure. I’d love to know how to bake this in the oven instead!
I have not tested this in the instant pot or oven to know for sure how it would turn out. You might like my breakfast sausage casserole instead: https://krollskorner.com/recipes/breakfast/breakfast-sausage-casserole/
I made this for my in-laws, and it was a huge hit! It was almost gone by the time breakfast was over. It may be better as a breakfast-for-dinner, however – I got up at 3AM to start the slow cooker, lol!
The flavor of this casserole was awesome. I used ham. And I love the ease of putting it together at night and waking up to a casserole for breakfast. But mine was definitely not pretty. I don’t know what part I might have done wrong but you can see by my picture it didn’t look close to the recipe pictures. It didn’t have that layered look (I didn’t stir it in the pot). But other than appearance, it tasted great!
How would you make this in the oven?
I haven’t tested this recipe in the oven so I cannot advise, I am sorry!
Worked perfect for Christmas morning ! I hate having to cook on Christmas for a ton of people โ this wes ready right when we got up and fed us all right away!
Worked perfect for Christmas morning ! I hate having to cook on Christmas to feed a crowd and this was a great fit because it was all ready the minute we woke up ๐
Chels! Thank you so much. So glad it worked for your Christmas morning brekkie. xo, Tawnie
OMG Yum! Might have to be a Christmas morning special!!!
Do it! Thanks Ry, love youuuu!
Hi!
If I were to use ground sausage, should I brown it before, or let it cook with the rest?
I would brown it before:)
Quick question – once you pour the egg in, do you mix it with all the ingredients? or just let it? THANKS!
Hi! You don’t have to, just pour over ๐
This is exactly what Iโm looking for!! I am wanting to make it for a large group. Could it be doubled and cooked in the same pot? Would that affect anything like the cook time or how it would turn out?
Hi Samantha! I have never doubled this slow cooker recipe. I fills the crock pot/slow cooker quite a bite with the standard recipe and the “slice” of the casserole is fairly thick/high. I would recommend if you can get your hands on 2 slow cookers and make it that way would be best! I hope this helps and I hope you love it! xo, Tawnie