Crockpot Breakfast Casserole with Bacon, Vegetables, and Cheddar Recipe

If you’re looking for a warm, hearty breakfast that practically makes itself while you relax, the Crockpot Breakfast Casserole with Bacon, Vegetables, and Cheddar Recipe is an absolute game changer. This dish is the perfect marriage of crunchy hash browns, crispy bacon, vibrant sautéed vegetables, and gooey cheddar cheese, all gently slow-cooked into a satisfying casserole. It’s easy enough to prep the night before, yet impressive enough to serve to family or friends on a weekend morning. Trust me, once you try this, it will become your go-to breakfast for gatherings or lazy mornings at home.

Ingredients You’ll Need

This recipe shines because of its simple, wholesome ingredients that each bring their own magic to the table. From the smoky bacon to the creamy eggs and sharp cheddar cheese, every element adds layers of flavor, texture, and color. You’ll find that these essentials work harmoniously with minimal fuss required.

• 2 Tablespoons butter: Used for sautéing vegetables to bring out sweetness and soften texture.
• 2 bell peppers (diced): Add a pop of color and fresh, crisp bite to the casserole.
• 1 large white onion (diced): Offers depth of flavor with a touch of sweetness once sautéed.
• 1 pound bacon (cooked and crumbled): Infuses the dish with smoky, savory goodness that everyone loves.
• 12 large eggs: The binding agent providing creaminess and structure.
• 1 cup milk: Helps keep the casserole moist and tender.
• ½ cup sour cream: Adds tang and richness for a luscious egg mixture.
• 1 teaspoon salt: Essential for lifting all the flavors.
• ½ teaspoon black pepper: Gives subtle heat that balances the dish.
• ½ teaspoon mustard powder: A secret boost that enhances the savory notes.
• ¼ teaspoon garlic powder: Provides a warm, aromatic background flavor.
• 26 ounces frozen hash browns: The hearty base that soaks up all the egg and cheese deliciousness.
• 8 ounces cheddar cheese (shredded): Melts beautifully throughout and on top for cheesy indulgence.
• Green onions and cherry tomatoes (for garnish): Fresh finishing touches that brighten the presentation and flavor.

How to Make Crockpot Breakfast Casserole with Bacon, Vegetables, and Cheddar Recipe

Step 1: Cook the Bacon

Start by cooking the bacon until it’s crisp, then crumble it into bite-sized pieces. This step ensures your casserole will have that irresistible smoky crunch throughout. Cooking the bacon first also releases flavorful fat you can use for extra seasoning if you like.

Step 2: Sauté the Vegetables

Melt the butter in a skillet over medium heat and toss in the diced bell peppers and onions. Sauté for about 5 minutes until the vegetables soften and their natural sweetness emerges. This step is key because it enhances the flavor and prevents soggy vegetables once baked in the crockpot.

Step 3: Mix the Egg Mixture

In a large bowl, whisk the eggs together with milk, sour cream, salt, black pepper, mustard powder, and garlic powder. This creamy, seasoned egg mixture will bind all the ingredients and add richness to your casserole.

Step 4: Prepare the Crockpot

Give your crockpot a good spray with cooking spray or lightly grease it with butter to ensure the casserole doesn’t stick. A smooth release makes serving and cleaning up much easier.

Step 5: Combine Main Ingredients

In a separate large bowl, toss together the frozen hash browns, sautéed vegetables, crumbled bacon, and most of the cheddar cheese. Then transfer this colorful, hearty mixture into the crockpot, reserving some cheese for the top. This layering brings that perfect mix of textures.

Step 6: Pour the Egg Mixture

Slowly pour the seasoned egg mixture evenly over the hash brown and bacon layer in the crockpot. This step ensures every bite is creamy and well-seasoned.

Step 7: Top with Cheese

Sprinkle the reserved shredded cheddar cheese on top of the casserole to create a melty, golden crust as it cooks.

Step 8: Slow Cook the Casserole

Cover the crockpot and cook on low for 7 hours or on high for 3 hours. This slow cooking process allows all the flavors to meld together and the eggs to set perfectly, resulting in a tender, fluffy breakfast casserole.

Step 9: Serve Hot with Garnishes

Once cooked, serve your crockpot breakfast casserole hot, garnished with sliced green onions and fresh cherry tomatoes for a bright, fresh finish.

How to Serve Crockpot Breakfast Casserole with Bacon, Vegetables, and Cheddar Recipe

Garnishes

The magic of this casserole is in the details. Adding fresh green onions gives a mild oniony crunch, while halved cherry tomatoes introduce a juicy burst and pop of color. These garnishes transform each slice into something special and inviting.

Side Dishes

This casserole pairs wonderfully with simple sides like fresh fruit salad to lend a sweet contrast, or crusty toast for an extra dose of comfort. If you want to up the veggie quota, a light mixed green salad with a zesty vinaigrette complements the rich flavors beautifully.

Creative Ways to Present

If you’re presenting this dish at brunch, try slicing it into neat squares and serving on decorative platters with colorful napkins. Another fun idea is to serve individual portions in ramekins for a charming touch. No matter how you do it, this casserole always looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

After enjoying your casserole, store any leftovers in an airtight container in the refrigerator. It keeps well for up to 4 days, making for an easy grab-and-go breakfast or snack later in the week.

Freezing

If you want to keep this delicious Crockpot Breakfast Casserole with Bacon, Vegetables, and Cheddar Recipe on hand for even longer, freeze it in portion-sized containers. Just thaw overnight in the fridge before reheating to maintain that fresh homemade flavor.

Reheating

Reheat leftover casserole in the microwave or oven until warmed through. For oven reheating, cover with foil and bake at 350°F for about 15-20 minutes to keep it moist and prevent drying out. This makes waking up to a comforting breakfast so easy!

FAQs

Can I use fresh hash browns instead of frozen?

Absolutely! Fresh shredded potatoes can be used, but be sure to squeeze out excess moisture before mixing with other ingredients to avoid a watery casserole.

Can I substitute another cheese for cheddar?

Yes, feel free to experiment with cheeses like Monterey Jack, mozzarella, or pepper jack for a different flavor profile, but cheddar’s sharpness really complements the bacon and vegetables best.

Is it possible to make this vegetarian?

Definitely. Just omit the bacon and add extra vegetables like mushrooms or spinach. For a smoky flavor, try adding smoked paprika or a bit of smoked cheese.

How early can I prepare this recipe before cooking?

You can assemble everything the night before, cover, and refrigerate the crockpot insert. Then in the morning, just set it to cook. This makes mornings effortless!

Can I cook this casserole in the oven instead of a crockpot?

Yes, bake in a preheated oven at 350°F for about 45-60 minutes or until the eggs are fully set and the top is golden brown. Keep an eye on it to prevent drying.

Final Thoughts

There’s something incredibly comforting about a slow-cooked breakfast casserole that brings everyone to the table with a smile. The Crockpot Breakfast Casserole with Bacon, Vegetables, and Cheddar Recipe makes mornings simpler and tastier, combining wholesome ingredients into one beautiful, satisfying meal. I genuinely hope you try this recipe soon and discover just how easy and fulfilling a homemade breakfast can be when made in the crockpot. Enjoy every bite!

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