An Easy Crock-Pot Breakfast Casserole Recipe To Try This Weekend

Chicago Apartments, Crockpot Breakfast Casserole Recipe

The work week is winding down, and our thoughts are shifting to lazy mornings and weekend plans. During the wintertime, hearty, warm breakfasts make weekend mornings oh-so-much better. Today, we’re sharing our go-to recipe for when we want something really darn good for breakfast but would prefer not to change out of our pajamas. You can cook this breakfast casserole overnight and wake up to it first thing the next morning. This one offers up all the goodness of your favorite brunch in the convenience of your own kitchen.


Overnight Crock-Pot Breakfast Casserole (Adapted from this recipe):

1 lb. frozen hashbrowns or tater tots

½  lb. chopped bacon or country ham

2 chopped onions

2 cups shredded cheese (cheddar, Colby jack, or similar)

6 eggs

½ cup milk

1 tablespoons flour

Salt and pepper to taste

Instructions: Layer ⅓ of the hashbrowns/ tater tots, then ⅓ of the bacon or ham, then ⅓ of your chopped onions and ⅓ of your cheese into your Crock-Pot. Continue to layer the ingredients two times, ending with cheese as the top layer. Next, add your eggs, milk, and flour in a mixing bowl and whisk until combined. Add salt and pepper to taste, then pour your egg mixture over the layers in your Crock-Pot. Cover and cook on low for approximately 6-8 hours (depending on your Crock-Pot. Be sure to check it at five hours if you have an extra strong Crock-Pot!). Serve with hot sauce (optional).