Crockpot Bacon and Potato Breakfast Casserole

This Crockpot Bacon and Potato Breakfast Casserole features crispy bacon with hearty potatoes. Perfect for a cozy breakfast, it’s a simple recipe that blends savory, comforting flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This casserole is a nutritious, hearty breakfast option that transforms crispy bacon with hearty potatoes into a delightful treat, perfect for a cozy morning. Easy to prepare with slow cooking, it’s packed with protein and flavor. Versatile—serve with eggs or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Cook Bacon First: Enhances flavor and texture.
• Cut Evenly: Ensures uniform cooking of potatoes.
• Use Low Heat: Prevents overcooking and keeps moisture.
• Stir Occasionally: Ensures even flavor distribution.
• Check Doneness: Should be set but soft.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the savory appeal.
• Adjust Seasoning: Taste and tweak salt to preference.
• Use Parchment: Eases removal from crockpot.
• Add Cheese Late: Prevents burning if desired.

Yield: 8 servings

Crockpot Bacon and Potato Breakfast Casserole

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Savory bacon potato breakfast casserole, hearty crockpot meal.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

• ½ tsp black pepper
• ½ tsp garlic powder
• 1 cup shredded cheddar cheese
• 1 cup unsweetened almond milk
• 1 medium onion
• 1 tsp salt
• 2 lbs Yukon Gold potatoes
• 2 tbsp chopped green onions
• 6 large eggs
• 8 slices bacon

Instructions

1. Cook the Bacon: In a skillet, cook bacon until crispy, then crumble and set aside.
2. Prep the Potatoes: Peel and dice the Yukon Gold potatoes into even chunks.
3. Chop the Aromatics: Chop the onion finely.
4. Combine Ingredients: Layer potatoes and onion in the crockpot, sprinkling crumbled bacon over the top.
5. Mix Wet Ingredients: In a bowl, whisk eggs, almond milk, salt, black pepper, and garlic powder.
6. Pour Mixture: Pour the egg mixture over the potato and bacon layers, ensuring even coverage.
7. Set the Slow Cooker: Cover and cook on low for 6-8 hours until potatoes are tender.
8. Add Cheese: Sprinkle shredded cheddar cheese over the top during the last 30 minutes.
9. Rest the Casserole: Let it sit for 10 minutes with the lid off to firm up.
10. Serve and Enjoy: Garnish with chopped green onions and serve warm, savoring this hearty, savory breakfast delight!

Notes

• Cook bacon first for flavor; cut potatoes evenly for uniform cooking.
• Use low heat to prevent overcooking; stir occasionally for evenness.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 282Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 165mgSodium 665mgCarbohydrates 27gFiber 3gSugar 2gProtein 15g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Potatoes (2 lbs): Yukon Gold, diced, for heartiness.
• Bacon (8 slices): Cooked and crumbled, for flavor.
• Eggs (6 large): For binding.
• Almond Milk (1 cup): Unsweetened, for moisture.
• Onion (1 medium): Chopped, for aroma.
• Cheddar Cheese (1 cup): Shredded, for topping.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (½ tsp): Ground for a subtle kick.
• Garlic Powder (½ tsp): For depth.
• Green Onions (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Potato Swap: Use sweet potatoes or hash browns.
• Bacon Swap: Use turkey bacon or omit.
• Egg Swap: Use flax eggs for vegan option.
• Milk Swap: Use coconut milk or oat milk.
• Onion Swap: Use shallots or omit.
• Cheese Swap: Use mozzarella or omit.
• Spice Swap: Add paprika or omit garlic powder.
• Low-Sodium: Reduce or skip salt based on cheese.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop or microwave.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm with a splash of milk if needed.

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