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Crockpot Breakfast Casserole — A Family Win!
- Sarah Bowers
- 1 day ago
- 3 min read
Alrighty y’all — I have to start by saying I am so sorry, but I totally forgot to take a picture of this one! Even without a photo, trust me: this recipe is going straight into the Bowers Family Meal Vault.
Is it something you’d find at a high-class, fancy white-tablecloth restaurant? Nope.
Was it practical, cozy, versatile, and absolutely devoured by everyone? 100%.
The Backstory
Last night was one of those evenings where life was full and busy — RA’s last soccer game, Brandon’s little brother’s last night in town before traveling again — and of course, it was a Monday (which in Newberry means most restaurants are closed).
So, instead of heading out, we invited everyone back to the house for dinner. Breakfast-for-dinner is usually our go-to since we always have something thawed and ready to cook. But I wanted something done and waiting for us when we got home — minimal mess, minimal effort, maximum flavor.
After a little Googling and fridge digging, I landed on this Crockpot Breakfast Casserole. It turned out so good that everyone went back for seconds and even thirds!
🧾 Ingredients
1 (30 oz) package frozen shredded hash browns
2 lbs bacon, chopped (or substitute sausage of your choice)
12 eggs
1 cup half and half
½ cup sour cream
1½ tsp salt
1 tsp black pepper
½ onion, chopped (totally could have done the whole thing)
1 bell pepper, chopped (I used two smaller homegrown ones)
2 cups shredded cheese (I did 1 cup Colby Jack + 1 cup Pepper Jack)
👩🍳 Directions
Thaw your hash browns: Set the bag on the counter while you prep everything else so they start to soften.
Cook your meat: Fry the chopped bacon until crispy, then drain on paper towels. (You can swap bacon for sausage, chorizo, or even andouille if you like a kick!)
Mix it all together: In a large bowl, whisk together eggs, half and half, sour cream, salt, and pepper.
Add the good stuff: Fold in your chopped onion, bell pepper, cooked bacon, and any other add-ins you like.
Layer it up: Pour the egg mixture into your crockpot. Add the hash browns, breaking up any clumps, and give it all a gentle stir.
Cook:
On high for 4 hours, or
On low overnight (perfect for holiday mornings coming up with family in town)
🌮 How We Served It
When it was ready, we pulled out sour cream, salsa, and guacamole and turned it into breakfast tacos in a bowl. The mix of creamy, cheesy potatoes and smoky bacon topped with some salsa was chef’s kiss.
🌶 Make It Your Own!
One of my favorite things about this recipe is how flexible it is. It’s a great base recipe you can easily customize:
Spicy twist: Try chorizo or andouille sausage.
Veggie boost: Add spinach, mushrooms, or diced zucchini.
Cheese swap: Monterey Jack, cheddar, or a smoky gouda would all be delicious.
For the brave: A chopped jalapeño adds a kick (not for me, but Brandon would have loved it, haha!).
I am finding that I love recipes like this — simple, forgiving, and adaptable for whatever you have on hand.
🏆 Why It’s a Keeper
✔ Easy to prep ahead
✔ Warm and ready when you walk in the door
✔ Minimal dishes
✔ Family-approved
✔ Great way to use up extra eggs
Whether you’re feeding a crowd, hosting family for the holidays, or just want a cozy breakfast-for-dinner, this crockpot casserole is a winner.
Let me know how you’d make it your own — I love hearing your twists on a good “base” recipe!