Start your day off right with our easy-to-make crockpot breakfast casserole! Simply toss everything into your crockpot and let it cook while you sleep. Wake up to a warm and comforting breakfast that's perfect for a lazy weekend morning or a busy weekday.
ingredient
- 28 ounces frozen shredded hashbrowns, 7 cups
- 1 pound bacon
- ½ cup finely chopped yellow onion
- 1 cup bell pepper, red and green, ¼" dice
- ¼ cup sliced green onion
- 2 cups shredded cheddar cheese, divided
- 12 large eggs
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Directions
- Defrost the Potatoes – Thaw the potatoes before using either in the microwave or at room temperature for 30 minutes. Drain off any excess moisture.
- Cook the Bacon – Add half of the bacon slices to a large skillet and turn the heat to medium. Cook until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain excess grease. Repeat with the remaining slices. Finely chop into smaller pieces.
- Assemble the Casserole – Lightly grease the inside of a 6-quart slow cooker. Add the potatoes, chopped bacon, bell peppers, yellow onion, green onion, and 1 ½ cup cheddar cheese. Stir to combine.
- Add the Custard – In a medium bowl, whisk the eggs, then add the milk, mustard, salt, and pepper, and whisk to combine. Pour the mixture into the slow cooker, evenly coating the ingredients.
- Slow Cook – Cover and cook on high setting for 3 to 4 hours or low setting for 7 to 8 hours. The casserole is done cooking when the eggs are set and the center reaches between 165 to 175ºF (74 to 79ºC).
- To Serve – Serve immediately while still hot. Alternatively, keep on the warm setting for up to an hour.
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