Breakfast Crockpot Casserole
Try this Breakfast Crockpot Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
slow cooker
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 teaspoon pepper
- 8 ounces shredded cheddar cheese
- 12 eggs
- 20 ounce bag frozen shredded hash browns (i used trader joe’s)
- 8 slices thick-cut bacon cooked and coarsely chopped
- 6 green onions sliced thin
- cooking oil (to lightly coat slow cooker)
- Carbohydrate 80.4035774360508 g
- Cholesterol 461.255994050144 mg
- Fat 192.895170678068 g
- Fiber 0.0757203525641026 g
- Protein 135.00853823962 g
- Saturated Fat 91.7165715242669 g
- Serving Size 1 1 Recipe (2608g)
- Sodium 4865.95003200755 mg
- Sugar 80.3278570834867 g
- Trans Fat 16.1288946017547 g
- Calories 2601 calories
Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion. In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.
