I created this Bacon, Egg, and Hashbrown CrockPot Breakfast Casserole recipe for Christmas morning because I felt like my family needed some protein and savory food to balance out the yummy sugar and carbs. It has been a staple every Christmas morning since that first year! The leftovers (if there ever are any) are a welcome breakfast or lunch the day after, too. I have made it easy on whoever prepares it by using frozen shredded hashbrowns and pre-grated cheese. You can also cook the bacon ahead of time and keep it in the fridge for easy assembly.
Bacon, Egg, & Hashbrown CrockPot Breakfast Casserole Ingredients
- 12 eggs
- 1 cup milk
- 1 (32 oz.) package frozen hash brown potatoes (shredded)
- 1 lb. bacon, cooked, drained, and crumbled
- 2-3 cups cheddar cheese, shredded
- 1/8 teaspoon dry mustard (optional)
- 1/2 teaspoon Susie Q
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup green onions – diced (optional)
Bacon, Egg, & Hashbrown CrockPot Breakfast Casserole Instructions
Line the slow cooker with a disposable liner and spray with non-stick spray.
Layer the frozen hash browns, bacon, onions (if using), and 1 cup of shredded cheese in the crock pot in two or three layers.
Sprinkle the remaining 1-2 cups of shredded cheese over the top evenly.
Beat the eggs, milk, dry mustard, Susie Q, salts, and pepper together.
Pour the egg mixture over the cheese evenly in the crockpot.
Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked. I start this at midnight and wake up to a yummy breakfast!
Keep an eye on the casserole for the last hour of cooking, it might burn along the edges. Turn your crock pot to warm at that point. Enjoy!
Bacon, Egg, & Hashbrown CrockPot Breakfast Casserole Recipe
Crock Pot Breakfast Casserole
Ingredients
- 12 eggs
- 1 cup milk
- 32 ounce package shredded frozen hash brown potatoes
- 1 pound bacon cooked, drained, and crumbled
- 2-3 cups cheddar cheese grated
- 1/8 teaspoon dry mustard optional
- 1/2 teaspoon Susie Q seasoning
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup green onions diced (optional)
Instructions
-
Line slow cooker with a disposable liner and spray with non-stick spray.
Layer frozen hash browns, bacon, onions (if using), and 1 cup shredded cheese in the crock pot in two or three layers.
Sprinkle the remaining 1-2 cups shredded cheese over the top evenly.
Beat the eggs, milk, dry mustard, Susie Q, salts, and pepper together.
Pour the egg mixture over the cheese evenly in the crockpot.
Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked.
Try these other favorite Christmas recipes:
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