Crockpot Breakfast Casserole

An easy breakfast casserole made in the crockpot filled with bacon, eggs, hashbrowns, cheese and seasonings. This crockpot breakfast casserole turns out perfect every time!

crockpot breakfast casserole

We spent the Labor Day weekend holed up inside listening to the toddler cough with a barky seal cough. We cuddled at two in the afternoon and two in the morning. And we attempted anything…anything!! to get her to take some medicine. The other two kids were always so good about taking medicine. With the firstborn you could hide anything in a bottle and she would drink it. The second was always so sick he never knew that medicine wasn’t good tasting. But the third one? She’s thrown us for a loop. After many failed attempts at trying to get her to take her medicine, I thought maybe we could sneak her a sippy cup in her sleep with some of her antibiotic in it.

No joke, in her SLEEP after putting the sippy cup in her mouth and taking a sip she said in a whisper, “No mama, it’s ucky.”

Why she called me out I won’t ever know. But it was pretty funny that she knew it was me trying to get her medicine down her.

After a rough couple of sleepness nights and days devoted to holding and cuddling a toddler, a quick dinner needed to be on the menu. This easy breakfast casserole did the trick. Simple and easy it can be thrown in the crockpot in the morning and is ready by night time. We love to have breakfast for dinner at night. This crockpot breakfast casserole is perfect!

Crockpot Breakfast Casserole


  • 12 eggs
  • 1 cup milk
  • 2 pounds shredded potatoes or hashbrowns
  • 2 cups cooked and chopped bacon, ham or sausage
  • ½ cup diced onions
  • 3 cups reduced fat cheddar cheese--we use Cabot
  • ¼ teaspoon dry mustard
  • ¼ teaspoon garlic powder
  • 1 tsp salt & ½ tsp of pepper per layer of potatoes


  1. In a bowl, beat together the eggs, milk, garlic powder and mustard. Set aside for later use.
  2. Lightly grease a crockpot.
  3. Layer half of the potatoes in the crockpot. Sprinkle the salt and pepper on top, then half of the meat,half of the onions.and half of the cheese.
  4. Repeat layers.
  5. Pour the egg mixture evenly over the layers.
  6. Set crockpot to low. For refrigerated hash browns, cook for 6-7 hours. For frozen hash browns, cook for 8-9 hours.
  7. Casserole is finished when eggs are set. Serve with fresh fruit.

This recipe taken from Family Fresh Meals

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  1. Tracy @ Daily Dish Magazine says:

    I am so sorry to hear about your sick little one, I hope she is feeling much better now. This recipe sounds great for comfort food and for when life is hectic. Thanks for sharing!

  2. Is it possible to fix this casserole without the cheese? We are headed on a family beach trip and I would really like to fix this. However, my father-in-law is allergic to cheese. Thanks!

    • burntapple says:

      Absolutely Amber! I think adding some salsa in place of the cheese would taste great, or maybe adding another type of meat. Have a great trip, I’m jealous!

  3. I’ve never made any breakfast recipes in my crockpot. I like this recipe! Thanks for sharing at Marvelous Mondays! Pinned!

  4. Wow – I might have to try this sometime. Pinning this. Thanks for linking up at Take it on Tuesday!


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