Wake up to the best Crockpot Breakfast Casserole, a crowd-pleasing meal loaded with hashbrowns, bacon, veggies, and a high-protein hack for the fluffiest eggs ever. Make it as a ‘set it and forget it’ dish for holidays or big weekend brunches!
Why you’ll love this recipe!
Tall & fluffy – A lot of slow-cooker egg bakes can turn out dense or rubbery, but not here! The eggs are next-level fluffy thanks to my blended cottage cheese “hack.”
Set it and forget it – Whether you’re meal prepping for a busy week or hosting the whole family, this slow cooker egg bake is a lifesaver when you want a fancy-feeling meal without all the work.
Customizable – Out of an ingredient or two? Want to add your favorite meat? There are so many ways you can customize an egg casserole!
If you know me, you know I live for a good tater tot breakfast casserole, but during the holiday chaos, I’ll make this Crockpot Hashbrown Breakfast Casserole instead. It has the same eggy, cheesy comfort with the benefit of being a ‘dump-and-go’ meal.
From top to bottom, this casserole is all about layers of breakfast goodness. Each slice has crispy hashbrowns, fluffy eggs loaded with bacon and veggies, and a gooey layer of cheese for good measure.
But the best part? After everything is layered in the crockpot, your job is done. The slow cooker does the rest, and I’m left with extra time to play with my daughter or put the rest of the brunch spread together.
Breakfast Casserole Ingredients
Frozen hashbrowns – The hashbrowns get nice and crispy on the bottom of the casserole. I like shredded hashbrowns, but hash brown patties and diced home fries also work. Just make sure to keep them frozen—no thawing necessary!
Vegetables – I used a colorful mix of red bell pepper, green bell pepper, and red onion.
Eggs – This recipe calls for a whopping 16 eggs, which is just enough for a firm yet fluffy structure.
Cottage cheese – Even if you aren’t a cottage cheese fan, do not skip this. It makes the eggs incredibly fluffy. Plus, it adds about 25 grams of protein to the entire dish! I promise you can’t taste it.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Change the meat – If you’re not a bacon fan, add browned breakfast sausage (pork or turkey), spicy chorizo, diced country ham, or Canadian bacon instead.
- Vegetarian option – You can even ditch the meat or swap it for vegan bacon strips, plant-based ground sausage, or homemade tempeh bacon.
- Mix and match the veggies – Sautéed broccoli florets, mushrooms, baby spinach, or diced jalapeños would all be great in the casserole.
- Use your favorite cheese – Any shreddable cheese goes! Use Gruyère, Swiss, Monterey Jack, Colby Jack, mozzarella, or another cheese you like.
How to Make a Crockpot Breakfast Casserole with Hashbrowns
Step 1: Add the hashbrowns. After lightly greasing the crockpot, spread the hashbrowns into the bottom.
Step 2: Cook the bacon. Cook the bacon in a skillet until it’s crispy. Move the cooked bacon to the crockpot.
Step 3: Cook the vegetables. Add the vegetables to the now-empty skillet and cook until they’re softened. Transfer them to the crockpot.
Step 4: Blend the cottage cheese. Blend the cottage cheese and milk in a small blender until smooth. Pour it into the bowl with the eggs, then whisk to combine. Pour the egg-cottage cheese mixture into the crockpot.
Step 5: Finish. Lastly, sprinkle all of the shredded cheese over the casserole.
Step 6: Slow cook. Cook the casserole on LOW for 6 to 7 hours or on HIGH for 4 hours, or until the eggs are set.
Step 7: Serve. Slice the casserole into 8 pieces, garnish each with chopped chives, and enjoy!
Erin’s Tips and Tricks
- There’s no need to thaw the frozen hashbrowns before layering them in the casserole. Adding them frozen helps them hold their shape.
- Always saute the veggies first to cook off the excess water. This will keep your eggs fluffy and the hashbrowns crisp!
- You can cook this overnight on Low heat. Just know that the edges and the top will get a bit more browned and crispy if it goes for the full 7 hours. If you prefer a softer, paler egg bake, aim for the 6-hour mark.
- Avoid rubbery eggs by switching the crockpot to Warm or by turning it off when the center is still a little jiggly but otherwise set. The eggs will continue to firm up from the residual heat.
My Pro Tip
The Secret to the Fluffiest Breakfast
I always whisk the blended cottage cheese and eggs vigorously for a full 1 or 2 minutes, or until they look light and frothy. Trust me, taking an extra minute to incorporate a little air yields a fluffier casserole.
Breakfast Casserole FAQs
It depends on the size of your crockpot. If you have a large 8-quart slow cooker, go ahead and double the ingredients. A standard 6-quart crockpot isn’t quite big enough to fit and cook the eggs properly.
Sure! If you prefer the oven, follow the crockpot instructions as written, but layer everything in a greased 9×13 baking dish. Bake at 350°F for about 45 to 55 minutes, or until the center is set and the cheese is bubbly.
Serving Suggestions
If I’m making this overnight slow cooker breakfast casserole for a big family breakfast, I like to put out small bowls of sliced avocado, sour cream, chopped chives, and a few different hot sauce options so everyone can customize their slice.
A savory hashbrown breakfast casserole like this also needs something sweet on the side, so I also always have a bowl of fruit salsa or this creamy Greek yogurt fruit salad on the table. Plus, something extra indulgent, like cinnamon rolls or a lemon loaf, is always fun, too.
Storage
Refrigerator: If you have leftovers or made this for meal prep, place the cooled casserole slices in individual airtight containers and refrigerate for up to 4 days.
Freezer: The slices also freeze well for up to 2 months. Thaw them in the fridge overnight before reheating.
Reheating: Pop a slice in the microwave for 60 to 90 seconds or in the air fryer at 350°F for 3 to 5 minutes.
More Crowd-Pleasing Breakfast Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Spray your crockpot generously with nonstick spray, then pour the frozen hashbrowns into it.
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Next, spray a medium skillet with nonstick spray and heat over medium heat. Add the bacon and cook for 8-10 minutes until crispy; remove with a slotted spoon and place into your crockpot.
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Pour the olive oil into the skillet, then add the red bell pepper, green bell pepper and red onion. Sauté for 2-3 minutes until softened, then transfer to your crockpot.
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Add the eggs, salt and pepper to a large bowl and set aside.
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Add the cottage cheese and milk to a small blender and blend for 20 seconds or so until smooth, then pour the cottage cheese mixture into the bowl with the eggs.
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Whisk the eggs and cottage cheese together until well combined, then pour into the crockpot. Last, sprinkle everything with shredded cheese.
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Cook on LOW heat for 6-7 hours, or on HIGH heat for 4 hours until the eggs have set.
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Slice the casserole into 8 pieces, sprinkle with chopped chives (optional) and enjoy!
*Calories are per serving and are an estimation
Calories: 404kcal | Carbohydrates: 6g | Protein: 29g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 388mg | Sodium: 1207mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1316IU | Vitamin C: 32mg | Calcium: 297mg | Iron: 2mg
