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Crockpot Breakfast Casserole with Bacon and Gruyere Cheese
Friends and family will oooh and ahhhh over this gourmet Crockpot Breakfast Casserole that includes bacon, Gruyere cheese, and a host of colorful veggies. Our well-tested method yields a perfectly cooked, mouthwatering casserole for brunch or breakfast-for-dinner.
Ingredients
- 1 pound (16 ounces) bacon, diced
- 1 medium yellow onion, diced (about 1 1/4 cups)
- Pinch of red pepper flakes
- 2 garlic cloves, minced
- 1 (12-ounce) jar roasted red peppers, thoroughly drained and diced (Sub: 1–2 diced red bell peppers, sautéed)
- 2 cups finely chopped kale (be sure to remove the tough stems) (Sub: spinach)
- Salt and ground black pepper, to taste
- Cooking spray
- 3 cups (about 15 ounces) refrigerated or frozen shredded hash browns, thawed (it’s important to thaw them first!)
- 1/2 cup shredded Parmesan cheese (sub: grated Parmesan cheese)
- 2 cups (a 6-ounce block) shredded Gruyere cheese (sub: Swiss cheese, Monterey Jack, or your favorite shredded cheese)
- 12 large eggs
- 1 cup milk (we used 2% milk, but it’s your choice)
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Instructions
Make It Now:
- Cook Bacon: Cook the bacon in a large skillet over medium heat until brown and crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper-toweled lined plate and set aside. Pour off extra grease, leaving about 2 tablespoons in the pan.
- Saute Veggies: Turn the heat up to medium-high and add the onions and red pepper flakes. Sauté until softened, about 3-4 minutes. Stir in the peppers, kale, and garlic and cook another 1-2 minutes, until the kale has wilted, seasoning lightly with salt and pepper while it cooks. Set aside. (Freezing instructions begin here.)
- Layer the Casserole: Spray a 6-quart slow cooker insert generously with cooking spray. Layer 1 1/2 cups of the hash browns, 1/2 of the bacon, half of the veggie mixture, 1/4 cup Parmesan, and 1 cup Gruyere, and then repeat with the remaining hash browns, bacon, veggies, and cheeses.
- Prep Wet Ingredients: In a large mixing bowl, whisk together eggs, milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Pour over the other ingredients in the slow cooker. (Note: The casserole can sit in the refrigerator for up to 3 days at this point.)
- Slow Cook: Cover and cook on Low for 4 hours, or until the center is set.
- Serve: Dab off any moisture from the top with a paper towel. Taste and season with more salt and pepper, as needed. Serve warm.
Freeze For Later: Follow Steps 1-3; let the veggie mixture cool. In a large bowl, whisk together the eggs, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour the egg mixture into a gallon-sized freezer bag or container. Add in the veggies and bacon, hash browns, 1 cup of Gruyere cheese, and 1/4 cup of Parmesan cheese. Seal tightly, toss lightly to combine, and freeze. Add the remaining 1/2 cup of Gruyere and 1/4 cup of Parmesan to a small freezer bag or container and freeze along with the egg mixture.
Prepare From Frozen: Thaw in the refrigerator. (Tip: Place the freezer bag in a dish to prevent leaks.) Spray the slow cooker with cooking spray. Transfer the egg mixture to the slow cooker and stir to make sure ingredients are combined and evenly distributed. Top with the remaining 1/4 cup of Parmesan and 1/2 cup of Gruyere. Follow Steps 6-7.
Notes/Tips
- Trust us on the cook time so you don’t overcook it! Most slow cooker casserole recipes say to cook overnight, but the perfect timing is actually 4 hours on low.
- The casserole is done when the center is completely set or 160°F internally. I usually poke a butter knife in the middle to make sure it’s cooked through.
- Make Ahead: You can prepare the casserole, cover, and place it in the fridge for up to 3 days in advance.
- Gluten-Free Note: While this is a naturally gluten-free casserole, hash browns can sometimes be cross-contaminated with gluten during processing. So look for “gluten-free” on the package if that’s a concern.
- This was tested in a 6 quart slow cooker. Every slow cooker runs a little differently, so yours may take a little less time or take a little more time.