Crockpot Hash Brown and Cheese Breakfast Casserole

This Crockpot Hash Brown and Cheese Breakfast Casserole features crispy hash browns with melted cheese. Perfect for a healthy dinner, 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 dinner option that transforms crispy hash browns with melted cheese into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with protein, carbs, and taste. Versatile—serve with veggies or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Thaw Hash Browns: Ensures even cooking and texture.
• Cook Bacon First: Enhances flavor and removes excess fat.
• Layer Evenly: Promotes consistent baking.
• Check Doneness: Should be set and golden on top.
• Avoid Overmixing: Prevents a dense casserole.
• Serve Warm: Maximizes the cheesy appeal.
• Thicken if Desired: Add more cheese if too loose.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak spices to preference.
• Use Liner: Eases cleanup.

Yield: 8 servings

Crockpot Hash Brown and Cheese Breakfast Casserole

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Crockpot hash brown cheese casserole, healthy dinner treat.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ¼ tsp black pepper
• ½ tsp salt
• 1 cup unsweetened almond milk
• 1 medium diced bell pepper
• 1 small onion
• 1.5 cups reduced-fat shredded cheddar cheese
• 2 tbsp chopped chives
• 4 cups frozen thawed hash browns
• 6 large eggs
• 6 slices cooked and crumbled bacon

Instructions

1. Prepare Bacon: Cook bacon until crispy, crumble, and set aside.
2. Prep Veggies: Chop onion and dice bell pepper into small pieces.
3. Layer Base: Grease the crockpot or use a liner, then spread thawed hash browns on the bottom.
4. Add Aromatics: Sprinkle chopped onion and diced bell pepper over the hash browns.
5. Add Bacon: Scatter crumbled bacon evenly across the layer.
6. Whisk Eggs: In a bowl, whisk eggs, almond milk, salt, and black pepper until smooth.
7. Pour Mixture: Pour the egg mixture over the layers in the crockpot.
8. Top with Cheese: Sprinkle shredded cheddar cheese evenly over the top.
9. Set Crockpot: Cover and cook on low for 6-8 hours or high for 3-4 hours until set.
10. Serve and Enjoy: Let rest for 10 minutes, then garnish with chopped chives and serve warm, savoring this cheesy delight!

Notes

• Thaw hash browns for even cooking; cook bacon first for flavor.
• Layer evenly for consistency; check seasoning to taste.
• 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 467Total Fat 31gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 20gCholesterol 162mgSodium 1027mgCarbohydrates 36gFiber 3gSugar 2gProtein 13g

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

• Hash Browns (4 cups): Frozen, thawed, for base.
• Eggs (6 large): For binding and protein.
• Cheddar Cheese (1.5 cups): Reduced-fat, shredded, for richness.
• Bacon (6 slices): Cooked and crumbled, for savoriness.
• Milk (1 cup): Unsweetened almond, for moisture.
• Onion (1 small): Chopped, for aroma.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Black Pepper (¼ tsp): Ground for a subtle kick.
• Bell Pepper (1 medium): Diced, for crunch.
• Chives (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Hash Brown Swap: Use shredded potatoes or omit.
• Egg Swap: Use egg whites or omit.
• Cheese Swap: Use mozzarella or omit.
• Bacon Swap: Use turkey bacon or omit.
• Milk Swap: Use oat milk or omit.
• Onion Swap: Use shallots or omit.
• Salt Swap: Use sea salt or omit.
• Pepper Swap: Use cayenne or omit.
• Bell Pepper Swap: Use spinach or omit.
• Herb Swap: Use parsley or omit chives.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm at 350°F for 15-20 minutes.

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