Make-Ahead Crock Pot Egg Casserole Recipe

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Wake up to a delicious breakfast with this simple and versatile crock pot egg casserole. You can easily add in cooked sausage, bacon, or other veggies.

serves/makes:

ready in:

over 5 hrs

12 reviews
1 comment

ingredients

2 tablespoons olive oil
1/2 cup chopped green or red bell peppers
1/2 cup diced onions
12 eggs
1/2 cup heavy whipping cream or half and half
1 bag (30 ounce size) frozen hash brown potatoes
1 cup grated cheddar cheese
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)

directions

Heat the olive oil in a skillet over medium heat. Add the bell pepper and onion and saute until they begin to soften. Remove with a slotted spoon and place in the crock pot.

Lightly beat the eggs with the whipping cream or half and half. Add the egg mixture along with the hash browns, cheese, salt, and pepper to the crock pot. Stir gently to combine.

Cover the crock pot and cook on low overnight (8 hours - some crock pots brands will require less cooking time, or you can cook it on the "warm" setting).

cook's notes

You can add any of your favorite breakfast foods such as crumbled bacon or chunky sausage, for a non-vegetarian dish. It's a good and easy holiday brunch idea.

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

435 calories, 29 grams fat, 24 grams carbohydrates, 20 grams protein per serving.

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reviews & comments

char4239 REVIEW:
October 16, 2016

I agree, 5 hours on low was what my newer crock needed. My last crock would have worked fine overnight. . Aside from the cooking time, it's a good recipe.
crankycook REVIEW:
March 3, 2015

I'm a huge fan of make ahead meals. This was quite good. I was afraid to cook it overnight though because of the other comments so I prepared most of it the night before then set my alarm in the night to get up to throw it together. Went back to bed and when we all got up it was done and delicious! I think it cooked about 5 hours.
mummy REVIEW:
August 20, 2014

5 hours on low was perfect for my crock pot. Put it in when I got up in the morning and when we got home from baseball practice it was done.
mayjen65 REVIEW:
April 20, 2014

It was great. I made this for Easter Sonrise Service. You do need to double to recipe for a 7 quart crock pot. It was moist not burnt at all. Very Good!
mayjen65 REVIEW:
April 19, 2014

What size crock pot are you supposed to use with this recipe? I have a 7 qt crock pot and it is less than a month old.
Guest Foodie REVIEW:
January 10, 2014

I use red and green bells for color. Cooking time is too long overnight. Was going to make it for houseguests but was glad I tried the recipe first because cooking time wwas only 4 hours not overnight. Turned out good.
swoozer REVIEW:
December 23, 2013

This turned out fabulous! Don't cook overnight though unless you have a really old crock pot. I put it in first thing in the morning and by the time we were home from church it was ready to serve.
jillybean REVIEW:
November 18, 2013

Using the advice from the other reviews I got this to work by cooking it for less time. In my crockpot it was 5 hours on low until it was done. Very good but has to be watched until you figure out what the cooking time is. I've made it twice now with success.
Guest Foodie REVIEW:
September 15, 2013

I've made this a couple of times now and have some tips to offer to get more consistant results. First, make sure that you are using the right size crock for how many servings you are making. The crock needs to be nearly full. At least 3/4 full or it will burn. I am guessing this has to do with the amount of hashbrowns being called for. Use a big bag (not giant, but not the smalles size) so your crock gets fuller. The cooking time of "overnight" is vague but it really means about 6 hours on low in the two crock pots I've tried this in. So keep that in mind when you are planning to start this. In one of my crocks I actually turn it to warm during the last hour or so if we're not quite ready to eat. The base recipe is a little on the bland side but I assume that's why the recipe also mentions adding in other ingredients. I always add sausage or bacon or somethign else even just chopped chives or something. If your crock pot still burns the edges try putting a piece of foil under the lid to try to keep more steam in. It's burning because too much liquid is being removed. This recipe works. I've made it several times and it really only works if you follow my tips.
Reno September 6, 2013

Not as good as expected. Edges were burnt,and overall taste wasn't that good. I loved the idea but was disappointed by the outcome.
Melissa REVIEW:
July 27, 2013

I made this for a late brunch so I started it when I got up in the morning and didn't cook it overnight since I was worried it might get overcooked. I did really add to the recipe because I wanted something spicy and extra hearty. I added chopped green chiles, browned and drained breakfast sausage links that I sliced, and used a combination of cheddar and monterey jack cheese. Everyone loved it.
cloudhopper REVIEW:
July 7, 2013

The outer edges got burned but the inside was yummy! Must have to cook it less time?
CrockCrazy REVIEW:
June 25, 2013

We had houseguests that I made this for and it was so good and I love that I didn't have to get up early and make breakfast. The big crock I cooked this in cooks really hot so I cooked it on low for a couple of hours before I went to bed then turned it to low. It probably only cooked for 6 hours since we were up late and up early

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Make-Ahead Crock Pot Egg Casserole Recipe | CDKitchen.com (2024)