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Home » Recipes » Breakfast

Bacon, Egg, & Hashbrown CrockPot Breakfast Casserole

Created On: December 19, 2022  |  Updated: December 19, 2022  |   Leave a comment

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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

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

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

Bacon, Egg, & Hashbrown CrockPot Breakfast Casserole Recipe

Bacon Egg Hashbrown CrockPot Breakfast Casserole
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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

  1. 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.

 

Bacon Egg Hashbrown CrockPot Breakfast Casserole

Try these other favorite Christmas recipes:

  • Braided Christmas Bread
  • Creamy Christmas Fudge
  • Easy Microwave Caramels
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posted in: Breakfast, Recipes, Slow Cooker

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Welcome, I'm Kara!

A California Mom Blogger who wants to help you feel positive and fulfilled in your life. I share tried and true food recipes, tips for family travel, and deals on the latest things that I love. It’s simple, I like to eat and laugh!

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