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Slow Cooker Breakfast Casserole

Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Breakfast


  • 1 bag Frozen Hash Brown Potatoes 32 oz
  • 1 lb Bacon
  • 1 Small Onion diced
  • 8 oz Shredded Sharp Cheddar Cheese
  • 1/2 Red Bell Pepper diced
  • 1/2 Green Bell Pepper diced
  • 12 Eggs
  • 1 cup Milk


  • Cut the bacon into small pieces. Then cook and drain it on paper towels. (You could use precooked bacon to speed up the process).
  • Add half of the bag of hash browns to bottom of the slow cooker.
  • To start the layers, add half of your bacon.
  • Add half of the onions.
  • Add half of the green and red peppers.
  • Add half of the cheese.
  • Then add the remaining hash browns.
  • To finish the layers, add the remaining bacon, remaining onions, remaining green and red peppers and the remaining cheese.
  • In a medium to large sized bowl, beat the eggs and milk together.
  • Pour the egg mixture over your casserole.
  • Add salt and pepper on top.
  • Cook on Low for 4 hours or warm for 8 hours.
  • Serve warm.