Crockpot Breakfast Casserole
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Prep Time
30 mins
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Cook Time
7 hrs
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Total Time
7 hrs 30 mins
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Servings
8 servings
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Calories
380 kcal
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Course
Breakfast
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Cuisine
Mediterranean, American
Crockpot Breakfast Casserole
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Feed a hungry crowd with this easy overnight crockpot breakfast casserole recipe. Hearty and filling with eggs, bacon, cheese and veggies!
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Ingredients
- 6 lices center-cut bacon cut into bite-size pieces
- 1 medium red bell pepper seeded and 1/4-inch-diced (about 1 cup)
- 1 medium shallot finely chopped (about 1/4 cup) or 1/4 cup finely chopped yellow onion
- 12 large eggs
- 2 cups nonfat milk
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
- 4 cups cubed day-old baguette cut into 3/4-inch pieces (about 6 1/2 ounces)
- 10 ounces frozen chopped spinach thawed and squeezed as dry as possible
- 14 ounces canned artichoke hearts drained, roughly chopped, and patted dry
- 1 cup shredded fontina cheese or similar melty cheese, such as provolone or mozzarella
- 4 ounces block-style feta crumbled
Instructions
- For easy cleanup, line a 6-quart slow cooker with a disposable slow cooker liner and coat the liner with nonstick spray.
- In a large cast-iron skillet or similar large, thick-bottomed pan, cook the bacon over medium-low heat, until the fat has rendered and the bacon pieces are crisp, about 10 minutes. (Resist the temptation to rush it, or the bacon will burn.) With a slotted spoon, remove the bacon to a paper-towel-lined plate. Discard all but 1 tablespoon of bacon fat from the skillet.
- Return the pan to the stove and heat over medium. Add the bell pepper and shallot. Sauté until the pepper is softened, about 6 minutes. Remove from the heat.
- In a large bowl, whisk the eggs, milk, mustard, salt, black pepper, and cayenne until the whites and yolks are completely incorporated and the eggs are slightly foamy.
- To assemble the casserole, arrange the bread cubes in the bottom of the slow cooker in an even layer. Top with half of the bell pepper mixture, then half of the spinach (break up any clumps to scatter it over the top), artichoke hearts, and fontina. Repeat with the remaining bell peppers, spinach, artichoke hearts, and fontina. Top with the feta.
- Carefully pour the egg mixture over the top. If needed, use the back of a large spoon to push down the bread and cheese so that they are mostly submerged in the liquid. Sprinkle the bacon on top.
- Cook on LOW for 7 to 8 hours, or until the eggs are set. Remove the casserole (still in the liner) from the slow cooker and transfer it to a large plate. Let cool in the liner for 10 minutes, then carefully remove the liner. Slice and serve.
Notes
- TO STORE: Store breakfast casserole in an airtight storage container in the refrigerator for up to 3 days.
- TO FREEZE: You can freeze crockpot egg casserole! Place leftover casserole in an airtight, freezer-safe storage container in the freezer for up to 2 months. You can also wrap individual portions and freeze them so that you can thaw one portion at a time. Let thaw overnight in the refrigerator before reheating.
- TO REHEAT: Reheat casserole in a casserole or similar baking dish in the oven at 350°F until hot. You can also gently rewarm leftovers in the microwave on a microwave-safe plate until warmed through.
Nutrition Information
Show Details
Serving
1(of 8)
Calories
380kcal
(19%)
Carbohydrates
21g
(7%)
Protein
25g
(50%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
318mg
(106%)
Potassium
447mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
5336IU
(107%)
Vitamin C
21mg
(23%)
Calcium
288mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 380kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 318mg | 106% |
| Potassium | 447mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5336IU | 107% |
| Vitamin C | 21mg | 23% |
| Calcium | 288mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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