This slow cooker egg casserole is the perfect hosting breakfast! Whether it’s for brunch or just feeding houseguests, it’s the easiest way to feed a crowd.
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For Taylor’s brunch-themed bridal shower, I claimed making an egg casserole. I often end up making desserts at these sorts of things, because I love any excuse to make something sweet. But I wanted to take advantage of the chance to cook for a crowd and expand my breakfast repertoire!
I wanted it to be gluten-free and to have some veggies in there, just to sneak some extra flavors in. After spending entirely too much time brainstorming, I ended up going with an overnight slow cooker egg casserole that I could make the night before to simplify the day’s preparation for the party! Seriously, slow cookers are possibly the best invention ever.
Slow Cooker Egg Casserole
- 12 oz bacon
- ½ large onion
- 2 bell peppers yellow, red, or orange
- 4 cloves garlic
- 2 tomatoes
- 2 tsp salt
- 16 large eggs
- 2 cups milk
- 1 tsp pepper
- 2½ cups shredded cheese
- 2 lbs shredded hash browns frozen
- Clean and dice the onion, bell peppers, garlic, and tomatoes. Cut the raw bacon into 1-inch chunks. Beat eggs with a whisk or fork and add milk. When well combined, set aside.
- Heat a large skillet, then add the slices of bacon. Cook bacon for 5 minutes, then add the onion, peppers, and garlic. After 2 minutes, add tomatoes as well. Cook until all veggies are softened. Remove from heat.
- Grease your crock pot. Lay down a layer of hash browns – about ⅓ of the bag. Lightly sprinkle some salt & pepper.
- Top with ⅓ of the cheese Add a layer of the bacon and veggie mix.
- Repeat the layers of hash browns, cheese, and bacon veggie mix until you've used all the hash browns, cheese, and veggies.
- Pour the egg mixture over everything, making sure it all gets coated.
- Cook on low for 8 hours and keep warm until ready to serve!
You end up with a messy, hearty, tasty breakfast that feeds as many people as you can host!
As you can guess, the quantities in this recipe are huge. We were feeding 30 people at this shower, and there were only two proteins, so I really didn’t want to run out. Also, I have a giant slow cooker that can handle this much. Make sure you can fit all this if you keep the quantities, or cut it if half!
Cheddar is a traditional choice, but you can do whatever sounds good to you! This time, I used Trader Joe’s quattro formaggio – think a parmesean and fontina combo.
Dice your peppers, onions, garlic, and tomatoes.
Cook the bacon chunks, then add the onion.
Add the peppers and garlic. After a few minutes, add the tomatoes. Cook until all the veggies are softened.
Let the veggies cool a bit. Meanwhile, whisk egg and milk together.
Alternate layers of potatoes, salt & pepper, cheese, and veggies.
Once all the layers are done, pour the egg mixture over everything. Cook on low for 8 hours and you’re done!
What’s your favorite breakfast food to feed a crowd? Try this slow cooker egg casserole next time you need something easy! Or check out my other breakfast & brunch favorites.
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