Crockpot Breakfast Casserole

Crockpot Breakfast Casserole made with hash browns, eggs, cheese, green chiles, onion, and your choice of sausage, bacon, or ham. Great for company. You can throw it in the night before and wake up to breakfast.

SLOW COOKER BREAKFAST CASSEROLE

We all know that I’m not a morning person so I need something that can be made late at night and ready to eat in the morning. This fits the bill perfectly. Great for company because whenever they wake up it’s just chilling in the kitchen ready to be eaten.

INGREDIENTS

• HASH BROWNS – You can use frozen hash browns or fresh. I like to use shredded because I feel like they cook more evenly.
• SAUSAGE, BACON, OR DICED HAM – I like to use ground sausage or ham over bacon because bacon can get soft as it cooks.
• ONIONS – I like to use a diced onion and you can even use frozen onions since they’re going to be cooking in the crockpot for so long.
• GREEN CHILES – These give the casserole a little kick.
• CHEDDAR CHEESE – It’s not a good breakfast casserole without come cheese.
• EGGS
• MILK – This makes it light and fluffy.
• DRY MUSTARD – This gives it a little flavor.
• SALT AND PEPPER

Place your hash browns, onion, and green chiles in a bowl.

I like to use ground sausage or ham over bacon because bacon can get soft as it cooks.

Stir it all together well.

Layer in the slow cooker with cheese in between each layer.

Make sure you whisk together the egg mixture really well.

Pour it over the top and let it soak in.

Cook on low for 6-8 hours or on high for 3-4 hours just until the eggs are set and the potatoes are done.

This is what it looks like when it’s done.

Serve plain or with salsa or sour cream.

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• French Toast Roll-Ups
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Crockpot Breakfast Casserole

4.13 from 105 votes

Crockpot Breakfast Casserole made with hash browns, eggs, cheese, onion, and your choice of sausage, bacon, or ham. Great for company. You can throw it in the night before and wake up to breakfast.

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 8 hours hrs

Servings: 10 servings

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 in a large skillet breaking up into pieces with a spatula until no longer pink. Let cool. If using bacon, cook in a large skillet until brown. Drain and crumble.
• In a large bowl, mix the hash browns, meat, onions, and chiles.
• In a 6 to 8 quart slow cooker, layer 1/3 of the hash brown mixture, add salt and pepper. Layer with one cup of cheese on top. Repeat two more times ending with cheese.
• In a separate bowl, whisk together the eggs, milk, mustard, salt and pepper. Pour on top of the hash browns.
• Cook on low for 6-8 hours or high for 3-4 hours until eggs are set. Serve with salsa and sour cream if desired.

Notes

Nutritional information was calculated with sausage.

Serving: 1g, Calories: 305kcal, Carbohydrates: 4g, Protein: 24g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 266mg, Sodium: 824mg, Potassium: 281mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 469IU, Vitamin C: 2mg, Calcium: 213mg, Iron: 2mg

Cuisine: American

Course: All Recipes, Breakfast

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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