Crockpot Breakfast Casserole made with hash browns, eggs, cheese, green chiles, onion, and your choice of sausage, bacon, or ham. Perfect for guests—assemble it the night before and wake up to a hearty breakfast.
SLOW COOKER BREAKFAST CASSEROLE
If you’re not a morning person, this crockpot casserole is ideal. Prepare it the night before and let it cook while you sleep. It’s also great for company—whenever guests get up, there’s a warm, filling breakfast waiting.
INGREDIENTS
- Hash browns – frozen or fresh shredded potatoes work well; shredded tends to cook more evenly.
- Sausage, bacon, or diced ham – cooked ground sausage or diced ham hold up better than bacon, which can soften during slow cooking. Use your preferred breakfast protein.
- Onion – one cup diced white onion; frozen onions are fine since they’ll cook in the crockpot.
- Green chiles – a can adds a mild kick and extra flavor.
- Cheddar cheese – shredded cheddar makes the casserole creamy and melty.
- Eggs – the base that sets everything together.
- Milk – helps create a light, fluffy texture.
- Dry mustard – a teaspoon brightens the flavor.
- Kosher salt and black pepper – to taste.
If using sausage, brown it in a skillet and let cool. For bacon, cook until crisp and crumble.
Combine the hash browns, cooked meat, diced onion, and green chiles in a large bowl and stir well.
Layer the mixture in a 6–8 quart slow cooker: add one-third of the hash brown mixture, season with salt and pepper, then top with about one cup of shredded cheddar. Repeat two more times, finishing with cheese.
In a separate bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until smooth. Pour the egg mixture evenly over the layered potatoes and cheese so it soaks through.
Pour the egg mixture over the casserole and let it absorb into the layers.
Cook on low for 6–8 hours or on high for 3–4 hours, until the eggs are set and the potatoes are tender. Timing may vary slightly with different slow cookers.
When done, slice and serve warm. It’s great plain or accompanied by salsa or sour cream. Store leftovers in an airtight container in the refrigerator and reheat as needed.
RECIPE
Crockpot Breakfast Casserole
Christy Denney
Ingredients
- 1 lb cooked ground sausage, diced ham, or cooked and crumbled bacon
- 1 (30 ounce) bag frozen or fresh shredded hash browns (if frozen, slightly thaw in the microwave)
- 1 cup diced white onion
- 1 (4 ounce) can diced green chiles
- 3 cups shredded cheddar cheese
- 12 large eggs
- 1 cup milk
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- If using sausage, brown it in a skillet, breaking it up until no longer pink; let cool. If using bacon, cook until crisp and crumble.
- In a large bowl, combine hash browns, cooked meat, onions, and green chiles.
- In a 6–8 quart slow cooker, layer one-third of the hash brown mixture, season with salt and pepper, and top with about 1 cup of cheese. Repeat two more times, ending with cheese.
- Whisk together eggs, milk, dry mustard, salt, and pepper in a separate bowl. Pour evenly over the layered mixture.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the eggs are set. Serve with salsa and sour cream if desired.
Notes
Calories: 305 kcal,
Carbohydrates: 4 g,
Protein: 24 g,
Fat: 21 g
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- Martha’s Breakfast Casserole
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