Slow Cooker Breakfast Casserole

Just throw everything in the crockpot the night before, and you will wake up to the pleasant aroma of a finished breakfast! 

What can I substitute in this recipe?

The thing we love about breakfast casseroles is that they can easily be adapted and changed to personal preference. For example, you can swap the bacon for ground sausage, tofu, or any meat substitute of your choice. You can swap the hashbrowns for sweet potatoes (#4979) or diced potatoes (#8569). In addition, you can swap the fajita blend for your favorite vegetable blend- we also like using the Omelette blend (#3216), Seasoned Redskins & Vegetables (#7793), or Chopped Onions (#5772). 

Can I make this recipe in the oven?

Yes! You can easily adapt this recipe to be baked in the oven. First, preheat the oven to 350°F. Then, add half of the hash browns to the bottom of a 9×13 baking dish. Add half of the bacon, garlic, and shredded cheese, then repeat. In a bowl, whisk the eggs, milk, salt, and pepper. Pour over the casserole and cook for 20 to 25 minutes, or until the eggs are set.

Looking for more delish Breakfast Recipes?

• Easy Crepes
• Monkey Bread
• Eggs Benedict for a Crowd
• Butternut Squash Pancakes

With this Slow Cooker Breakfast Casserole, you won’t have to slave away on a busy morning getting breakfast ready! Just throw everything in the crockpot the night before, and you will wake up to the pleasant aroma of a finished breakfast! 

Slow Cooker Breakfast Casserole

Ingredients:

• 1 lb Big Buy Bulk Bacon, pre-cooked and crumbled (#3297)
• 2 lbs OreIda Shredded Hash Browns (#2420)
• 2 cloves garlic, minced (or #1289 minced garlic)
• 2 cups Flav-R-Pac American Harvest Fajita Blend (#2069)
• 12 eggs
• 8 oz. shredded cheese (#1866)
• 1 cup milk
• Salt and freshly ground pepper, to taste (#1146) (#1029)

Instructions:

1. First, line a 6 qt. slow cooker with a PanSaver Slow Cooker Liner (#1089).
2. Add half of the hash browns to the bottom of the slow cooker. Add half of the bacon, garlic, and shredded cheese, then repeat.
3. In a bowl, whisk the eggs, milk, salt and pepper. Pour over the casserole and cook on Low for 6 to 8 hours, until the center is puffed and is firm when pressed.

Comments

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   Richinda Schaff
   January 1, 2020

   I think I will try the Ham, Potato and Corn Chowder for supper tonite to use up some ham

   • 

     Leave a Reply

     Alison's Pantry
     January 7, 2020

     Yum! We hope it turned out delicious.

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