CrockPot Breakfast Casserole
User Reviews
4.9
CrockPot Breakfast Casserole
Description
This casserole combines frozen hash browns, cooked and crumbled bacon or sausage, shredded cheddar cheese, diced onions and bell peppers, and green onions, layered in a slow cooker. An egg and milk blend seasoned with dry mustard, garlic powder, salt, and pepper is poured over the layered ingredients before slow cooking. The long, slow cooking time allows the eggs to set gently and flavors to meld.
The finished dish has a tender potato texture complemented by melted cheese and savory meat. The bell peppers and onions add subtle sweetness and freshness. Cooking on low heat for 7 to 8 hours produces a morning casserole that can be kept warm without drying out.
This casserole is a convenient dish for feeding a crowd or preparing ahead for busy mornings. It can be varied by using diced or shredded hash browns, and by pre-cooking onions to soften their flavor.
Cooking time may vary with different slow cooker models. If finished cooking ahead of time, the dish can be kept on warm for up to an hour. Expect some liquid or fat to accumulate at the edges during cooking; this typically evaporates as the casserole rests.
Ingredients
- 32 ounces hash brown potatoes 1 bag, frozen
- 1 pound Bacon sausage or ham, cooked & cumbled or diced
- 2 cups cheddar cheese about 8 oz, shredded sharp
- 2 green onions sliced
- 1 small white onion finely diced, about ½ cup
- 1 red bell pepper diced
- 1 green bell pepper diced
- 12 egg
- 1 cup milk
- 1 ½ teaspoons dry mustard powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- If using bacon or sausage, cook and crumble. Drain fat leaving 1 tablespoon in the pan.
- If desired, soften the onion in the fat. This is optional but will soften the flavor of the onion.
- Grease a 6qt slow cooker. Place half the hash browns, meat, onions, peppers, and cheese in the slow cooker. Repeat layers ending with cheese, do not stir.
- Whisk eggs, milk, and seasonings in a medium bowl. Pour the egg mixture over the ingredients in the slow cooker.
- Cook on low for 7 to 8 hours or high for 3-4 hours. Once cooked, uncover and let the casserole rest for 15 minutes.
Notes
- Shredded or diced frozen hash browns can be used; diced provide a more distinct potato texture.
- Cooking onions briefly in bacon fat or oil softens their flavor before adding to the casserole.
- Cooking times vary by slow cooker; if done early, keep on warm for up to 1 hour before serving.
- Some fat and liquid may appear around the edges during cooking; most will evaporate as the casserole rests.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460 | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 310mg | 103% |
| Sodium | 990mg | 41% |
| Potassium | 688mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1004IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 295mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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