Slow Cooker Breakfast Casserole

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  • 1 bag Frozen Hash Brown Potatoes (32 oz)
  • 1 lb Bacon
  • 1 Small Onion diced
  • 8 oz Shredded Sharp Cheddar Cheese
  • ½ Red Bell Pepper diced
  • ½ Green Bell Pepper diced
  • 12 Eggs
  • 1 cup Milk


Cut bacon into small pieces, cook and drain (You could use precooked bacon to speed up the process).

In the bottom of a slow cooker, layer: half of the hash browns and half of the following: onions, bacon, green and red peppers and cheese. Repeat layers with the remaining ingredients ending with cheese.

In a medium sized bowl beat eggs and milk together. Pour egg mixture over the casserole and top with salt and pepper to taste.

Cook on Low for 6-8 hours.

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