Rounding out as the last recipe in our slow cooker week is breakfast casserole by Elle Penner. Imagine fluffy eggs and hash brown potatoes studded with pieces of thick-cut bacon topped with cheddar cheese. For an added bonus, you can just as easily eat leftovers for lunch and dinner as you would for breakfast.

under 4 hour 20 mins
breakfast lunch dinner

Ingredients for servings


  • 20 ounce frozen, shredded hash browns (like Trader Joe’s)

  • 8 slices thick-cut bacon, cooked and coarsely chopped

  • 8 ounces shredded cheddar cheese

  • 6 green onions sliced thin

  • 12 eggs

  • 0.5 cup milk

  • 0.5 teaspoon salt

  • 0.25 teaspoon pepper

  • Cooking oil to lightly coat slow cooker


  • Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.

  • In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2 or 3 hours on high, or 4 or 5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.

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