Crockpot Breakfast Casserole
Overnight Crockpot Breakfast Casserole is loaded with eggs, cheese, bacon, and veggies for a hearty breakfast! No need to wake up at the crack of dawn to get brunch ready for a crowd when your slow cooker can do the work for you.
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Brunch is a cinch with this crockpot breakfast casserole!
Whether it’s a holiday brunch or a breakfast get-together just because, this crockpot breakfast casserole is an excellent back pocket recipe to whip up whenever you need breakfast for a crowd.
- It’s not just for crowds though! I love making this and then using it as a meal prep breakfast to enjoy all week long.
- When I’m not in the mood for something sweet (like French Toast Sticks), I love this slow cooker breakfast casserole, which is full of savory flavor with bacon, gooey fontina cheese, and TONS of vegetables.
- For this overnight crockpot breakfast casserole, you can prep everything the night before and a satisfying crockpot breakfast will be waiting for you when you wake up (hopefully with a side of Overnight French Toast).
5 Star Review
“I made this recipe last night and it was a big hit…will definitely make this again.”
— Moni —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Eggs. What can you do with an extra dozen eggs? Make an overnight crockpot breakfast casserole, of course!
- Cheese. Use one “melty” cheese and one “crumbly” cheese for a nice variety of textures and flavors. I opted for fontina and feta. Other tasty cheese options include cheddar, Swiss, or mozzarella (for melty cheeses) and goat cheese for a tangy crumbly cheese alternative.
- Mediterranean Vegetables. Canned artichokes, spinach (frozen chopped spinach keeps it quick and easy), and sweet red bell pepper give this slow cooker breakfast scramble Mediterranean flair.
- Bacon. Don’t be afraid to experiment and try this slow cooker breakfast casserole with sausage, turkey bacon, or chorizo. Slow cooker breakfast casserole with ham is another variation readers have made with tasty success.
- Bread. A baguette or artisan sourdough loaf is my favorite. If you use a whole-grain option, make sure the taste of the wheat isn’t too pronounced or it will overtake the more delicate flavors of the vegetables and cheeses. If you’re looking for a breakfast casserole with potatoes, try this Healthy Breakfast Casserole or Hash Brown Casserole.
- Dijon Mustard + Cayenne. A little of each adds depth and gives this crockpot breakfast casserole a true “I could be eating this in a restaurant” effect.
How to Make Breakfast Casserole in a Crockpot
Cook the Bacon Until Crisp. Line your slow cooker with a disposable liner.
Sauté. Cook the red pepper and shallot until softened.
Whisk. In a bowl, whisk together the eggs, milk, mustard, and spices.
Assemble. Layer the bread, vegetables, and cheese in the slow cooker. I recommend using a slow cooker liner to ensure the eggs don’t stick.
Pour. Add the egg mixture and bacon.
Cook. Cook crockpot breakfast casserole for 7 to 8 hours on LOW. (Mine finished at right about 7 hours. Check early to be safe.) Slice and serve. ENJOY!
Meal Prep Tip
If the casserole finishes before you are ready to serve it, you can rewarm individual servings in the microwave or place the whole thing in a baking dish, cover it with foil, and warm it in the oven.
Recipe Variations
- To Make Gluten Free. Swap gluten-free bread for regular bread (or try this Whole30 Breakfast Casserole).
- To Make Vegetarian. For a vegetarian egg casserole, omit the bacon, and sauté the vegetables in olive oil instead. This crockpot egg casserole with bread will be plenty hearty without the meat. (You can also try this delicious Vegetarian Breakfast Casserole.)
- To Scale Up. I have not personally tried to double this recipe, so I don’t have specific advice to give. However, readers have reported scaling this recipe up with success depending on the size of their slow cooker. I would start with 1.5 times the recipe to be safe.
What to Serve With Crockpot Breakfast Casserole
- Fruit. Fruit Salad would be wonderful paired with this breakfast casserole.
- Bacon. You can’t go wrong with a side of Air Fryer Bacon or Baked Bacon in the Oven!
- Muffins. A side of muffins will be a major crowd-pleaser. Try Healthy Blueberry Muffins, Lemon Poppy Seed Muffins, or Coffee Cake Muffins.
- Hash Browns. Both Cauliflower Hash Browns and Sweet Potato Hash Browns would be tasty with this crockpot breakfast casserole.
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Crockpot Breakfast Casserole
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Ingredients
- 6 slices 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
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For easy cleanup, line a 6-quart slow cooker with a disposable slow cooker liner and coat the liner with nonstick spray.
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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.
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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.
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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.
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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.
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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.
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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.
Video
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.
