Imagine waking up to the irresistible aroma of crispy bacon, golden hashbrowns, and perfectly cooked eggs, all effortlessly prepared while you sleep. This slow cooker breakfast casserole is about to revolutionize your morning routine, transforming lazy weekend breakfasts into a hassle-free, mouthwatering feast that will have everyone running to the kitchen. No more standing over a hot stove – this recipe does all the hard work for you, delivering a crowd-pleasing breakfast that's as easy as it is delicious!
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: Breakfast
Serves: 4-6 servings
Ingredients
- 6 eggs
- 6 slices of bacon, diced
- 1 cup hashbrowns, thawed
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 6 eggs, 6 slices of diced bacon, 1 cup of thawed hashbrowns, 1 cup of shredded cheddar cheese, and salt and pepper to taste.
- In a skillet over medium heat, cook the diced bacon until it is crispy. This should take about 5-7 minutes. Once cooked, remove the bacon from the skillet and let it drain on a paper towel to absorb excess grease.
- In a large mixing bowl, crack the 6 eggs and whisk them together until well combined. Season the eggs with salt and pepper according to your taste.
- In the slow cooker, layer the thawed hashbrowns evenly across the bottom. This will serve as the base for your dish.
- Next, sprinkle the cooked bacon evenly over the hashbrowns. This will add flavor and texture to the dish.
- Pour the whisked eggs over the hashbrowns and bacon, ensuring that the mixture is evenly distributed. This will help bind all the ingredients together as they cook.
- Finally, sprinkle the shredded cheddar cheese on top of the egg mixture. This will melt beautifully during the cooking process and add a delicious cheesy flavor.
- Cover the slow cooker with its lid and set it to cook on low for 4 hours. This slow cooking time will allow the eggs to set properly and the flavors to meld together.
- After 4 hours, check the doneness of the dish. The eggs should be fully cooked and the hashbrowns tender. If needed, you can cook for an additional 30 minutes.
- Once cooked, turn off the slow cooker and let the dish sit for a few minutes before serving. This will help it firm up slightly for easier serving.
- Using a spatula, cut portions and serve warm. Enjoy your delicious Slow Cooker Bacon Egg and Hashbrown dish with your favorite breakfast sides!
Tips
- For extra flavor, consider using thick-cut bacon and crumbling it into smaller pieces for more even distribution.
- Make sure to use thawed hashbrowns to ensure even cooking and prevent excess moisture in the dish.
- Line your slow cooker with parchment paper or use a slow cooker liner for easier cleanup.
- For a spicier version, add some diced jalapeños or a sprinkle of red pepper flakes to the egg mixture.
- If you're watching your calories, you can use turkey bacon or reduce the cheese amount.
- Always check your slow cooker's specific cooking times, as models can vary slightly.
- Let the casserole rest for 5-10 minutes after cooking to help it set and make serving easier.
- This dish can be prepared the night before and refrigerated, then simply placed in the slow cooker in the morning.
- Serve with fresh toast, avocado slices, or a side of fresh fruit to complete the meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Nutrition Facts
Calories: 76kcal
Carbohydrates: 5g
Protein: 5g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 57mg
