Slow Cooker Bacon and Egg Breakfast Casserole

4.67 from 3 votes

Slow Cooker Bacon Egg Casserole

By:
Julia Pacheco

This slow cooker bacon egg casserole is a hearty, hands-off breakfast made with eggs, hash browns, cooked bacon, vegetables, heavy cream, and melted cheese. It is a warm and satisfying dish for mornings when you want a filling breakfast without standing over the stove.

Prep:
10

Cook:
7

Total:
7 10

Servings:
6 servings

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About This Slow Cooker Breakfast Casserole

Slow Cooker Bacon Egg Casserole is a simple breakfast recipe built around classic morning ingredients. Eggs and heavy cream create the rich base, while hash browns add substance and help turn the dish into a complete casserole. Cooked crumbled bacon brings smoky flavor, and the diced green bell pepper and white onion add a savory bite throughout the mixture. A layer of Mexican style cheese finishes the top and melts as the casserole cooks low and slow.

This recipe is especially useful when you want a breakfast that can cook without much attention. The preparation is straightforward: whisk the eggs, combine the vegetables, bacon, and hash browns in the slow cooker, then pour the egg mixture over the top. Since the casserole cooks on LOW until the eggs are set, it is a practical choice for a relaxed breakfast, brunch, or a busy morning when the slow cooker can do most of the work.

For the best texture, use a large slow cooker and coat it well with non-stick spray or use a slow cooker liner as directed. The recipe also notes not to stir after adding the egg mixture. This helps the layers stay in place, with the hash browns, bacon, pepper, and onion on the bottom and the cheese melting over the top. The casserole is ready when the egg has fully set, which usually takes 7 to 8 hours on LOW.

Ingredients

1 cup cooked crumbled bacon
12 eggs
1 ½ cups heavy cream
1 tsp salt
1 tsp pepper
30 oz bag hash browns
1 green bell pepper, diced
1 white onion, diced
1 cup Mexican style cheese

Instructions

Add the eggs to a large bowl and whisk until the yolks are broken and the mixture is combined. Stir in the heavy cream, salt, and pepper.
Spray a large slow cooker with non-stick spray or line it with a slow cooker liner. Add the hash browns, diced green bell pepper, diced white onion, and cooked crumbled bacon to the slow cooker. Stir to distribute the ingredients evenly.
Pour the egg mixture over the ingredients in the slow cooker without stirring. Sprinkle the Mexican style cheese over the top. Cook on LOW for 7 to 8 hours, or until the eggs are fully set.

Recipe Tips

Because this bacon egg casserole cooks for several hours, the slow cooker should be prepared before the ingredients are added. Non-stick spray or a liner helps make serving easier after the eggs have set. When adding the ingredients, spread the hash browns, pepper, onion, and bacon across the bottom so every serving has a balanced mix of potatoes, vegetables, and smoky bacon.

The egg mixture should be poured in after the solid ingredients are combined. Avoid stirring once the eggs are added, because the recipe is designed to finish with the cheese on top while the eggs cook through the hash brown mixture. The final casserole should be firm enough to serve in portions, with creamy eggs, tender potatoes, and melted cheese in each bite.

Nutrition

Nutrition information is automatically calculated and should be used only as an approximation.

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