Here’s a hearty Slow Cooker Breakfast Casserole recipe — perfect for busy mornings or a weekend brunch. It’s hands-off, customizable, and serves a crowd.

🍳 Slow Cooker Breakfast Casserole

Ingredients (Serves 6–8)

8 large eggs
1 cup milk
1 tsp salt
½ tsp black pepper
1 tsp dried oregano or Italian seasoning (optional)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
1 cup cooked breakfast sausage, bacon, or ham, chopped
1 cup diced bell peppers
½ cup diced onion
2 cups frozen shredded hash browns (or diced potatoes)
Optional: ½ cup mushrooms, spinach, or tomatoes

Instructions

1️⃣ Prepare the Slow Cooker

Lightly grease the inside of a 6–7 qt slow cooker with butter or nonstick spray.

2️⃣ Layer Ingredients

Spread hash browns evenly in the bottom.
Sprinkle cooked sausage or bacon on top.
Add diced vegetables.
Sprinkle half the shredded cheese over the top.

3️⃣ Mix Eggs and Milk

In a bowl, whisk together eggs, milk, salt, pepper, and optional seasoning.
Pour evenly over the ingredients in the slow cooker.
Top with remaining cheese.

4️⃣ Cook

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Eggs should be set and edges lightly golden.

5️⃣ Serve

Let rest 5 minutes before slicing.
Serve warm with salsa, hot sauce, or avocado slices.

💡 Tips

Use pre-cooked meats to save time and avoid excess grease.
Add fresh herbs (chives, parsley) after cooking for brightness.
Make it vegetarian by skipping the meat and adding extra vegetables.
Leftovers store well in the fridge for 2–3 days and reheat easily.

If you want, I can also give you a slow cooker French toast casserole or a make-ahead overnight breakfast casserole version for extra convenience.

Do you want one of those variations?

Slow cooker breakfast