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The incredible egg strikes again with this overnight Crockpot Breakfast Casserole loaded with Mediterranean veggies, cheese, and bacon. No need to wake up at the crack of dawn to get brunch ready for your guests. The slow cooker does all the work while you sleep in and dream.

a slice of Slow cooker breakfast scramble on a plate with a fork

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!

overnight crockpot breakfast casserole with bread, bacon, spinach and artichokes in a slow cooker lined with plastic

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

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), 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.
The best crockpot breakfast casserole recipe in a slow cooker with a spoon scooping out a serving

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.

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 for the melty cheese and feta for the crumbly.

Substitution Tip

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.

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.
  • 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.

Substitution Tip!

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.

Ingredient Note

I took the crockpot egg casserole no hash browns approach for this particular recipe because I personally love the fluffy, custardy, decadent texture you get with bread. 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 the egg casserole a true “I could be eating this in a restaurant” effect.

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.)

The Directions

  1. Line your slow cooker with a disposable liner.
  1. Cook the bacon until crisp.
  1. Sauté the red pepper and shallot until softened.
  1. In a bowl, whisk together the eggs, milk, mustard, and spices.
  1. Layer the bread, vegetables, and cheese in the slow cooker.
  1. Pour the egg mixture over the ingredients and sprinkle with bacon.
  2. 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 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.
  • What temperature should an egg casserole be cooked to? An egg casserole should be cooked to 160 degrees F.
A piece of crockpot breakfast bake
topped with feta, chives, and bacon on a plate with a fork

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.
Easy Crockpot breakfast Casserole with bread on a plate with a fork and blue napkin

Storage Tips

  • 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.

What to Serve with Crockpot Breakfast Casserole

Recommended Tools to Make this Recipe

My Favorite Crockpot

This 6-quart slow cooker has great programmable features, plus a locking lid that is ideal for transporting it full to homes of family and friends.

(Almost) room service, at your service!

Frequently Asked Questions

How Can I Make This Recipe Paleo?

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 Cheesy Chicken Pepper Broccoli Frittata.

Can I Make Breakfast Casserole in an Instant Pot?

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.

Can I Double This Egg Casserole Recipe in a Single Slow Cooker?

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.

Crockpot Breakfast Casserole

4.56 from 38 votes
This easy overnight crockpot breakfast casserole with bread, bacon, and cheese is the BEST slow cooker breakfast casserole recipe.

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 degrees 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. Hi Lisa, it may take longer to cook depending upon if you’re using fresh or frozen hash browns. I have not tried the recipe this way, so you’d be experimenting. If you do give it a try, I’d love to hear how it goes.

    1. Hi Joanne, I have not experimented with leaving out the bread for this recipe, so I can’t say for certain. You are welcome to experiment, and if you do decide to give it a try, I’d love to hear how it comes out.

    1. Hi Kelly! This wasn’t cut out to be a Paleo recipe (if that’s what you are looking for, I have a fantastic paleo banana bread and you could try a frittata like this one with non-dairy subs {link to broccoli chicken frittata}) or these egg muffins. I’m sorry I can’t help you more, but I think a different recipe would probably help you find what you are looking for with success.

  1. This sounds amazing, and I am so ready to try! Is there a reason why you opted for frozen spinach and not fresh?

    1. Hi Marie! I did it for convenience so that I didn’t have to saute the spinach first :) You can use fresh if you’d like to cook it until its wilted on the stove first.

  2. Hi! Please give me temp and baking time if I decide to do this in the oven. Flying to the beach and there’s no crockpot?

    1. Hi Kathy! I haven’t tried this specific recipe in the oven before, but I would start experimenting at 350*F and start checking it for doneness after 45 minutes or so. (It may take longer.)

  3. Hi! Could I make this the night before and then just warm it up? If so, how do you suggest reheating? Thanks!

    1. Hi Sarah, it won’t taste as fresh and the texture won’t be as creamy, but as long as you don’t mind the texture being more firm (which happens when eggs are reheated), then that will be fine. I’d recommend placing the whole thing in a baking dish, covering it with foil, and warming it in the oven.

    1. Hi Beth, yes, I think they could be frozen. Let it thaw overnight in the refrigerator. You could also wrap individual portions and freeze them so that you can thaw one portion at a time.

    1. Hi Willie! I have not tried this recipe with these swaps, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

    1. Hi Christian! I have not experimented with egg beaters for this recipe, so I can’t say for certain. You are welcome to experiment, and if you do decide to give it a try, I’d love to hear how it comes out!

  4. Hi! I have a great melty  vegan cheese I can easily sub and can use feta as well, but the milk is a hang up- any idea if almond milk would sub in with this? 

    1. Hi Caroline! I haven’t tried a dairy-free milk in this recipe, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  5. My question: can the slow cook function on an instapot replace a slow cooker, which I do not own. My instapot replaced a slow cooker, a rice cooker and a pressure cooker. Thank you.

    1. Liane, I have never used my Instant Pot as a slow cooker, so I can’t speak from experience. Since it is a smaller diameter than a slow cooker, I could see the difference affecting this particular recipe’s cook time since the eggs mixture would be thicker. I know the maker of the IP does advertise that it works as a slow cooker; I’d suggest checking the manufacturer’s recommendations.

  6. I am going to make this for Christmas morning. I have to transport to another house and keep warm until the presents are open…If I make overnight, transport in the morning and just keep out on warm, will that work?

    1. Hi Deeana! I haven’t tried this myself, but I think it could work, as long as you’re not driving too far. You could also remove the casserole from the crockpot before you leave, transfer it to a baking dish, and refrigerate it until you’re ready to go. Then, once you arrive, you can rewarm it at a low temperature in the oven. I hope this helps!

    1. Hi Kathy, I’ve never tested this recipe to triple it, so I am not able to give specifics on cooking time. If you decided to test it out, let me know how it turns out!

  7. Hi Erin, I made this recipe last night and it was a big hit. I knew I would love this egg casserole but wasn’t sure about my boyfriend because he’s a picky eater. Turns out he asked for a third helping and really enjoyed it! I substituted the bacon for some spiral recipe ham. It was delicious and will definitely make this again. We are going to try your Italian Chicken crockpot meal next!5 stars

    1. Hi Liz! Here are some other breakfast casseroles that might interest you then:

  8. We had it for Easter the family loved it. I will be making it again. I used fresh spinach. I will have to double the recipe.5 stars

  9. Hi Erin – can I assemble everything in the crockpot other than the egg mixture, refrigerate, and then pull out of the fridge, prepare and add the egg mixture right before starting the crockpot?

    1. Hi RK! I’m not sure how the bread and vegetables would hold up. If you decide to experiment, let me know how it goes!

  10. This sounds good, but instead of spinach & artichokes, I’d probably use mushrooms instead. Should I saute them for a few min first, with s&p before adding to crockpot? Also, if I want to add chopped tomatoes, I’m thinking just sprinkling them on top before serving (?) NOT adding them to crockpot?

    1. Hi Karen! Both of those options could work, I just haven’t tested it out myself. If you decide to experiment, I’d love to know how it goes!