Skip to main content
  1. Leisure
  2. Food & Drink
  3. Food & Recipes

Slow Cooker Breakast Casserole

See also

Cool weekend mornings or early evening suppers call for comfort food. This casserole can cook while everyone is busy doing other chores and errands. It is representative of a skillet breakfast, often served for breakfast or brunch at a local mom-and-pop restaurant. All of the ingredients are intermingled. Each bite is unique and delicious. As an added bonus, this is a gluten-free recipe.

Slow Cooker Breakfast Casserole

  • 1 dozen egg substitute
  • 1 cup 1% milk
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (32 ounces) shredded hash brown potatoes
  • 1/2 cup green onion, chopped (optional)
  • 1 green pepper, chopped (optional)
  • 1 pound turkey bacon, cooked and crumbled (can also use regular bacon, ham or breakfast sausage)
  • 3 cups shredded cheddar cheese
  1. Line slow cooker with a disposable, commercial liner or spray with nonstick cooking spray.
  2. Combine egg substitute, milk, dry mustard, salt and black pepper together.
  3. Layer potatoes into slow cooker.
  4. Sprinkle with 1/3 of the green onions and 1/3 of the green pepper.
  5. Top with 1/3 of the turkey bacon.
  6. Sprinkle with 1 cup shredded cheese.
  7. Repeat the layering twice more and ending with shredded cheese.
  8. Pour egg mixture over layers.
  9. Refrigerate casserole overnight.
  10. Cook on low setting for 6 to 7 hours or until eggs are set.

Serves 8.

Enjoy!

Advertisement