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Hash Brown Breakfast Casserole Recipe Crock Pot

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Spicy Crock Pot Brunch Casserole Spicy Southern Kitchen
Spicy Crock Pot Brunch Casserole Spicy Southern Kitchen from spicysouthernkitchen.com

Description

Hash brown breakfast casserole is an easy, delicious and hearty breakfast dish that is perfect for feeding a crowd. This slow cooker version is especially convenient and includes an irresistible combination of layers of hash brown potatoes, eggs, cheese, and bacon. It's a great option for those hectic mornings, and you can even prep it the night before and just set it in the slow cooker before you go to bed. Plus, it’s an all-in-one meal that’s packed with protein, carbs, and veggies!

Prep Time

This recipe requires about 15 minutes of prep time. You’ll need to do some light chopping, whisk the eggs, and layer the ingredients into the crock pot. You can also prep the night before and let it sit in the refrigerator overnight before cooking. This will save you time in the morning and you’ll be able to enjoy this delicious breakfast casserole without any fuss.

Cook Time

The cook time for this recipe is about 6 hours on low, or 3 hours on high. If you’re short on time, you can cook it on high for a shorter amount of time, but the texture may be slightly different. Depending on the size of your slow cooker and the type of potato you use, the cook time may vary. After about 3-4 hours in the slow cooker, you can check the internal temperature of the casserole with a food thermometer. It’s done when it reaches 165 F.

Ingredients

  • 1 (20-oz) package refrigerated hash brown potatoes
  • 3 cups shredded cheddar cheese
  • 1 cup cooked and crumbled bacon
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup milk
  • 6 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  1. Spray the inside of the slow cooker with non-stick cooking spray.
  2. Spread the hash browns in the bottom of the slow cooker in an even layer.
  3. Sprinkle the cheese, bacon, onion and bell pepper over the top of the hash browns.
  4. In a medium bowl, whisk together the milk, eggs, garlic powder, onion powder, salt, and pepper.
  5. Pour the egg mixture over the top of the casserole.
  6. Cover and cook on low for 6 hours or on high for 3 hours, or until the internal temperature of the casserole reaches 165 F.
  7. When done, remove from the crock pot and let cool for 10 minutes before serving.

Equipment

  • Slow cooker
  • Mixing bowl
  • Whisk
  • Food thermometer (optional)

Notes

This recipe is very versatile, so feel free to omit or add any ingredients that you like. You can also use any type of cheese that you prefer or add some cooked sausage, ham, or turkey bacon. You can also use frozen shredded hash browns if you don’t have access to refrigerated potatoes.

Nutrition: Per Serving

  • Calories: 350
  • Fat: 20g
  • Carbohydrates: 27g
  • Protein: 16g
  • Sodium: 880mg

Recipe Tips

This breakfast casserole is best served right away, but you can store it in the refrigerator for up to 5 days. To reheat, simply place individual servings in the microwave for about 1-2 minutes. You can also freeze this dish for up to 3 months. To serve, thaw it in the refrigerator overnight and then heat in the microwave or oven until it’s hot. This dish is delicious on its own, but you can also serve it with a side of fresh fruit, yogurt, or toast.


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