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A piece of slow cooker breakfast casserole on a green plate next to some orange slices
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Slow Cooker Breakfast Casserole

Slow Cooker Breakfast Casserole with bacon, hash browns, cheese, eggs, and milk.
Course Breakfast
Cuisine American
Keyword slow cooker breakfast casserole recipe, slow cooker breakfast recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 489kcal
Author Kelly Miller

Equipment

  • slow cooker

Ingredients

  • 1/2 lb bacon chopped
  • 32 oz frozen shredded hash browns partially thawed
  • 1 cup shredded mozzarella cheese
  • 2 cups shredded cheddar cheese divided
  • 2 tbsp dried minced onion
  • 12 eggs
  • 1 cup milk
  • 1 tbsp ground dry mustard
  • 1 tbsp dried parsley

Instructions

  • Chop bacon and cook in a large, deep skillet over medium high heat until crisp.
  • Transfer bacon to a plate, leaving drippings in pan.
  • Add partially thawed hash browns to pan and cook over medium heat 5-7 minutes or until edges start to turn crispy brown.
  • Remove from heat and place half of hashbrowns in the bottom of a greased Crockpot.
  • Sprinkle bacon, mozzarella, 1 cup cheddar, and minced onion.
  • Add remaining hashbrowns.
  • In a bowl, whisk together eggs, milk, ground mustard, and parsley.
  • Pour evenly over ingredients in Crockpot.
  • Cover and cook on high 2 1/2 - 4 hours or until center of casserole is set.
  • Sprinkle remaining 1 cup of cheddar over top, replace lid, and cook just until cheese is melted.

Nutrition

Calories: 489kcal | Carbohydrates: 24g | Protein: 26g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 308mg | Sodium: 584mg | Potassium: 581mg | Fiber: 2g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 10.5mg | Calcium: 366mg | Iron: 2.8mg