Prepare this casserole in the crockpot the night before and wake up to a hearty meal! One batch is big enough to feed the whole family and still have leftovers for the rest of the day.
How To Make Breakfast Casserole in a Crockpot
Ingredients
- 32 oz hash brown potatoes, frozen, thawed and diced
- 1 lb bacon, cut into pieces, fried and drained
- ½ cup yellow onion, diced
- ¾ lb cheddar cheese, grated
- 12 eggs
- 1 cup milk
- ½ tsp dry mustard
- salt and pepper, to taste
To serve:
- 2 tbsp marinara sauce
- 1 oz green lettuce, with 2 tbsp Italian dressing, or salad and dressing of your choice
Instructions
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Grease your crockpot evenly with cooking spray and then set aside.
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Layer the hash browns, bacon, and onion in the crockpot until you achieve 3 layers.
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Top off with cheese as the final layer.
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Beat eggs, milk, mustard, salt, and pepper together.
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Then, pour over the whole mixture into the crockpot.
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Cook on Low for 10 to 12 hours.
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Once done, allow the crockpot to cool until able to handle. When cooled, invert your contents onto your working area.
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Slice casserole into your preferred portions and serve with marinara sauce and a side of salad tossed in dressing. Enjoy!
Nutrition
- Sugar: 2g
- :
- Calcium: 392mg
- Calories: 584kcal
- Carbohydrates: 24g
- Cholesterol: 374mg
- Fat: 34g
- Fiber: 2g
- Iron: 3mg
- Potassium: 511mg
- Protein: 47g
- Saturated Fat: 20g
- Sodium: 2097mg
- Vitamin A: 832IU
- Vitamin C: 10mg
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