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Overnight Crockpot Breakfast Casserole is loaded with eggs, cheese, bacon, and veggies for a hearty breakfast! No need to wake up at the crack of dawn to get brunch ready for a crowd when your slow cooker can do the work for you.

crockpot breakfast casserole with eggs and bacon in a slow cooker

Why You’ll Love This Easy Crockpot Breakfast Casserole Recipe

  • Easy Hands-Off Recipe. For this overnight crockpot breakfast casserole, you can prep everything the night before and a satisfying crockpot breakfast will be waiting for you when you wake up (hopefully with a side of Overnight French Toast).
  • Flavorful and Hearty. During the week, I keep it light with Overnight Steel Cut Oats or a Greek Yogurt Smoothie. Weekends, however, leave me craving something heartier and more indulgent. When I’m not in the mood for something sweet (like French Toast Sticks), I love this overnight breakfast bake with bacon, gooey fontina cheese, and TONS of vegetables.
  • Feeds a Crowd. Whether it’s a holiday brunch or a breakfast get-together just because, this crockpot breakfast casserole is an excellent back pocket recipe to whip up whenever you need breakfast for a crowd.

5 Star Review

“I made this recipe last night and it was a big hit…will definitely make this again.”

— Moni —
Overnight slow cooker breakfast casserole served on a plate

How to Make Crockpot Breakfast Casserole

The Ingredients

  • Eggs. What can you do with an extra dozen eggs? Make an overnight crockpot breakfast casserole, of course!
  • Cheese. Use one “melty” cheese and one “crumbly” cheese for a nice variety of textures and flavors. I opted for fontina and feta. Other tasty cheese options include cheddar, Swiss, or mozzarella (for melty cheeses) and goat cheese for a tangy crumbly cheese alternative.
  • Mediterranean Vegetables. Canned artichokes, spinach (frozen chopped spinach keeps it quick and easy), and sweet red bell pepper give this slow cooker breakfast scramble Mediterranean flair.
  • Bacon. Don’t be afraid to experiment and try this slow cooker breakfast casserole with sausage, turkey bacon, or chorizo. Slow cooker breakfast casserole with ham is another variation readers have made with tasty success.
  • Bread. A baguette or artisan sourdough loaf is my favorite. If you use a whole-grain option, make sure the taste of the wheat isn’t too pronounced or it will overtake the more delicate flavors of the vegetables and cheeses. If you’re looking for a breakfast casserole with potatoes, try this Healthy Breakfast Casserole or Hash Brown Casserole.
  • Dijon Mustard + Cayenne. A little of each adds depth and gives this crockpot breakfast casserole a true “I could be eating this in a restaurant” effect.

Market Swap

Feel free to swap other seasonal veggies into this easy overnight crockpot breakfast bake to suit your personal taste preferences.

  • Zucchini and sliced mushrooms would add a little taste of Italy.
  • Prefer kale or Swiss chard to spinach? Feel free to change it up (just sauté it first, if using raw).
  • Jalapeños, poblanos, and diced Oven Roasted Potatoes would transform this into a Southwest-style breakfast casserole.

The Directions

  1. Cook the Bacon Until Crisp. Line your slow cooker with a disposable liner.
  2. Sauté. Cook the red pepper and shallot until softened.
  3. Whisk. In a bowl, whisk together the eggs, milk, mustard, and spices.
  4. Assemble. Layer the bread, vegetables, and cheese in the slow cooker.
  5. Pour. Add the egg mixture and bacon.
  6. Cook. Cook crockpot breakfast casserole for 7 to 8 hours on LOW. Slice and serve. ENJOY!

Recipe Adaptations

  • To Make Gluten Free. Swap gluten-free bread for regular bread (or try this Whole30 Breakfast Casserole).
  • To Make Vegetarian. For a vegetarian egg casserole, omit the bacon, and sauté the vegetables in olive oil instead. This crockpot egg casserole with bread will be plenty hearty without the meat. (You can also try this delicious Vegetarian Breakfast Casserole.)
  • To Scale Up. I have not personally tried to double this recipe, so I don’t have specific advice to give. However, readers have reported scaling this recipe up with success depending on the size of their slow cooker. I would start with 1.5 times the recipe to be safe.
  • Paleo Crockpot Breakfast Casserole. Unfortunately, this recipe wasn’t cut out to be Paleo. If you are looking for some paleo brunch recipes, try this Paleo Banana Bread and this Broccoli Frittata.
Easy crockpot breakfast casserole in a slow cooker

Storage Tips

  • To Store. Store crockpot breakfast casserole in an airtight storage container in the refrigerator for up to 3 days.
  • To Reheat. Reheat casserole in a casserole or similar baking dish in the oven at 350 degrees F until hot. You can also gently rewarm leftovers in the microwave on a microwave-safe plate until warmed through.
  • To Freeze. You can freeze an egg casserole! Place leftover casserole in an airtight, freezer-safe storage container in the freezer for up to 2 months. You can also wrap individual portions and freeze them so that you can thaw one portion at a time. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

If the casserole finishes before you are ready to serve it, you can rewarm individual servings in the microwave or place the whole thing in a baking dish, cover it with foil, and warm it in the oven.

The best crockpot breakfast casserole for a large group

What to Serve With Crockpot Breakfast Casserole

Crockpot breakfast casserole with bread served on a plate

Recipe Tips and Tricks

  • Easy Cleanup. I recommend using a slow cooker liner to ensure the eggs don’t stick. Added benefit: you can pick up the liner by its sides and lift the whole casserole directly onto a serving plate or a casserole dish if you’d like to keep it warm in the oven.
  • Toast the Bread. If you have day-old bread, use that. If you don’t, simply toast the bread cubes in the oven for a few minutes to dry them out. This ensures the bread is primed for soaking up the yummy egg mixture.
  • Cook on LOW. If you try to cook crockpot breakfast casserole on high, the outside edges of the eggs will burn and the insides won’t cook all the way through.
  • Check Early. Mine finished at right about 7 hours. Check early to be safe. Once you have the cooking time down for your particular crockpot model, you’ll be able to time it perfectly going forward.
  • Know When It’s Done. It should be visibly golden around the edges, and the eggs should look firm and set. The most foolproof method for knowing if an egg casserole is done is by checking the internal temperature with an instant-read thermometer or by inserting a knife in the center and seeing if it comes out clean. An egg casserole should be cooked to 160 degrees F.

Crockpot Breakfast Casserole

4.57 from 48 votes
Feed a hungry crowd with this easy overnight crockpot breakfast casserole recipe. Hearty and filling with eggs, bacon, cheese and veggies!

Prep: 30 minutes
Cook: 7 hours
Total: 7 hours 30 minutes

Servings: 8 servings


  • 6 slices center-cut bacon cut into bite-size pieces
  • 1 medium red bell pepper seeded and 1/4-inch-diced (about 1 cup)
  • 1 medium shallot finely chopped (about 1/4 cup) or 1/4 cup finely chopped yellow onion
  • 12 large eggs
  • 2 cups nonfat milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 4 cups cubed day-old baguette cut into 3/4-inch pieces (about 6 1/2 ounces)
  • 10 ounces frozen chopped spinach thawed and squeezed as dry as possible
  • 14 ounces canned artichoke hearts drained, roughly chopped, and patted dry
  • 1 cup shredded fontina cheese or similar melty cheese, such as provolone or mozzarella
  • 4 ounces block-style feta crumbled


  • For easy cleanup, line a 6-quart slow cooker with a disposable slow cooker liner and coat the liner with nonstick spray.
  • In a large cast-iron skillet or similar large, thick-bottomed pan, cook the bacon over medium-low heat, until the fat has rendered and the bacon pieces are crisp, about 10 minutes. (Resist the temptation to rush it, or the bacon will burn.) With a slotted spoon, remove the bacon to a paper-towel-lined plate. Discard all but 1 tablespoon of bacon fat from the skillet.
  • Return the pan to the stove and heat over medium. Add the bell pepper and shallot. Sauté until the pepper is softened, about 6 minutes. Remove from the heat.
  • In a large bowl, whisk the eggs, milk, mustard, salt, black pepper, and cayenne until the whites and yolks are completely incorporated and the eggs are slightly foamy.
  • To assemble the casserole, arrange the bread cubes in the bottom of the slow cooker in an even layer. Top with half of the bell pepper mixture, then half of the spinach (break up any clumps to scatter it over the top), artichoke hearts, and fontina. Repeat with the remaining bell peppers, spinach, artichoke hearts, and fontina. Top with the feta.
  • Carefully pour the egg mixture over the top. If needed, use the back of a large spoon to push down the bread and cheese so that they are mostly submerged in the liquid. Sprinkle the bacon on top.
  • Cook on LOW for 7 to 8 hours, or until the eggs are set. Remove the casserole (still in the liner) from the slow cooker and transfer it to a large plate. Let cool in the liner for 10 minutes, then carefully remove the liner. Slice and serve.



  • TO STORE: Store breakfast casserole in an airtight storage container in the refrigerator for up to 3 days.
  • TO FREEZE: You can freeze crockpot egg casserole! Place leftover casserole in an airtight, freezer-safe storage container in the freezer for up to 2 months. You can also wrap individual portions and freeze them so that you can thaw one portion at a time. Let thaw overnight in the refrigerator before reheating.
  • TO REHEAT: Reheat casserole in a casserole or similar baking dish in the oven at 350°F until hot. You can also gently rewarm leftovers in the microwave on a microwave-safe plate until warmed through.


Serving: 1(of 8)Calories: 380kcalCarbohydrates: 21gProtein: 25gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 318mgPotassium: 447mgFiber: 3gSugar: 7gVitamin A: 5336IUVitamin C: 21mgCalcium: 288mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I wanted to review mainly because there’s only one review of a finished dish so far, and that review was not favorable. All other “reviews” are really questions about substitutions.
    I needed a hot recipe that would be good for cold weather post-hike for a group, and that would do well cooking for at least 4 hours.
    I was concerned by the one review that said they checked after six hours and it was already cooked and ruined.
    Here’s my review-
    This was beyond delicious! I made three adaptations-
    I was afraid the eggs would burn, as the one review said, so I almost doubled the bread, knowing the eggs would soak into the bread, and therefore have less egg-to-crockpot-surface exposure.
    I am not a fan of non-cow cheeses, so I used a round of herbed Boursin instead.
    I cooked for six hours, not seven. I didn’t have a liner, so I did a heavy smear of (unsalted) butter on my ceramic crock (salted would cause it to stick!).

    In the end, I had a delicious savory bread pudding with a crispy bread crust on the edges. The “pudding” was airy and light, and full of flavor. One friend said it was the best thing she’d ever eaten out of a Crock Pot.
    I’ll definitely make this one again! It was totally worth getting up at 5 am (I had the bread, cheese, and veggies in the buttered crock in the fridge and poured my egg/spice/milk mixture over it just before I turned the crock on) to have it ready at 11 am!

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