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Crockpot Breakfast Casserole
This Crockpot breakfast casserole is just amazing. It's so simple & easy to make. Add everything in before you go to bed and wake up to this wonderful smelling breakfast casserole.
AuthorShane BrunsonCrockpot Breakfast Casserole Ingredients:
Crockpot Breakfast Casserole Directions:
Beat 12 eggs until well blended.
Next, beat in milk and garlic powder, mustard, 1 tsp salt, and 1/2 tsp pepper. Set aside.
Layer potatoes (I suggest seasoning each potato layer to taste…..a small pinch of salt and pepper) and sprinkle 1/3 of the onions.
Next sprinkle 1/3 of the bacon.
Last but not least, top with 1 cup of cheese.
Repeat this layering 2 more times to have a total of 3 layers….ending with cheese.
Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.
Serving Size 5
Servings 8
- Amount Per Serving
- Calories 416
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 12g60%
- Cholesterol 294mg98%
- Sodium 766mg32%
- Potassium 595mg17%
- Total Carbohydrate 23g8%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 29g58%
- Vitamin A 515%
- Vitamin C 9.3%
- Calcium 261%
- Iron 2.7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Beat 12 eggs until well blended.
Next, beat in milk and garlic powder, mustard, 1 tsp salt, and 1/2 tsp pepper. Set aside.
Layer potatoes (I suggest seasoning each potato layer to taste…..a small pinch of salt and pepper) and sprinkle 1/3 of the onions.
Next sprinkle 1/3 of the bacon.
Last but not least, top with 1 cup of cheese.
Repeat this layering 2 more times to have a total of 3 layers….ending with cheese.
Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.
