The incredible egg strikes again with this magical Crockpot Breakfast Casserole loaded with Mediterranean veggies, cheese, and bacon that cooks overnight in your slow cooker while you dream of the delicious brunch to come.
You wake up, you walk downstairs, and before you lies an incredible, filling, and wholesome breakfast ready and waiting for you.
No, you’re not at the Four Seasons. You’re not even at Grandma’s house.
You’re home, and this bountiful crockpot breakfast casserole (hopefully with a side of Overnight French Toast) is yours for the taking.
I do regret that you will have to walk from your bedroom to the kitchen to enjoy it.
I promise the slight inconvenience will be worth your effort!
5 Star Review
“I made this recipe last night and it was a big hit…will definitely make this again.”— Moni —
Why I Love This Easy Overnight Breakfast Casserole
Weekends, however, leave me craving something heartier and more indulgent.
When I’m not in the mood for something sweet (like French Toast Sticks), nothing sounds more comforting and satisfying than a heaping serving of an overnight breakfast bake with bacon, gooey fontina cheese, and TONS of vegetables.
The best part? You won’t have to wait on this easy crockpot breakfast casserole.
The prep happens the night before, so in the morning, it’s ready the moment you are!
What is a Crockpot Egg Casserole?
- A crockpot egg casserole is just like any other breakfast casserole you would make in the oven, but it’s cooked low and slow in the crockpot instead. It also requires less hands-on tending than baked egg casserole recipes.
- For an overnight crockpot breakfast casserole, you can prep everything the night before, and a healthy crockpot breakfast will be waiting for you when you wake up.
How to Make Crockpot Breakfast Casserole
This slow cooker breakfast casserole recipe is a savory, Mediterranean version of overnight French toast (like my favorite Overnight Blueberry French Toast) with gooey cheese, bacon, and vegetables in lieu of sweet or fruity 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 for the melty cheese and feta for the crumbly.
- 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. Guaranteed to make any day feel like the weekend. While egg casserole with bacon is my favorite, you can swap browned sausage or cubed cooked ham if you like.
- 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.
- Dijon Mustard + Cayenne. A little of each adds depth and gives the egg casserole a true “I could be eating this in a restaurant” effect.
- To Make Gluten Free. Swap gluten-free bread for the 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.)
- Line your slow cooker with a disposable liner. Cook the bacon until crisp. Sauté the red pepper and shallot until softened.
- In a bowl, whisk together the eggs, milk, mustard, and spices.
- Layer the bread, vegetables, and cheese in the slow cooker. Pour the egg mixture over the ingredients and sprinkle with bacon.
- Cook the crock pot breakfast casserole for 7 to 8 hours on LOW. Slice and serve. ENJOY!
How do You Know When an Egg Casserole is Done?
- When your egg casserole is done, it should be visibly golden around the edges, and the eggs should look firm and set.
- The most fool proof 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.
- What temperature should an egg casserole be cooked to? An egg casserole should be cooked to 160 degrees F.
Tips For The BEST Crockpot Breakfast Casserole
- Easy Cleanup. I recommend using a slow cooker liner to ensure the eggs don’t stick to your slow cooker. 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 the casserole on high, the outside edges of the eggs will burn, the insides won’t cook all the way through, and you may be forced to abandon ship and stand in line for brunch elsewhere.
- Check Early. Mine finished at right about 7 hours. Check early to be safe—if you want to sleep longer, you can always wake up and take a peek at the casserole, pull it out if it’s done (or reset the timer if it’s not), then roll back into bed until you are ready to eat. Once you have the cooking time down for your particular crockpot model, you’ll be able to time it perfectly going forward.
- To Store. Store egg 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.
Recommended Tools to Make this Recipe
- Slow Cooker. This version switches to “keep warm” to deter overcooking.
- Slow Cooker Liner. Helps keep the casserole from sticking to your slow cooker.
- Instant Read Thermometer. The best way to tell if your casserole is done.
(Almost) room service, at your service!
Frequently Asked Questions
I have not personally tried making this crockpot breakfast casserole in an Instant Pot, however, most pressure cookers have a slow cooker function that *might* work for this recipe. If you experiment with this recipe in an Instant Pot I would love to hear your results.
I have not personally tried to double this recipe so I don’t have specific advice to give. I would start with 1.5 times the recipe to be safe.
Crockpot Breakfast Casserole
- 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, 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 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.
- 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 for 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 egg casserole in an airtight storage container in the refrigerator for up to 3 days.
- 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.
- 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.
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