Overnight Crockpot Breakfast Casserole is loaded with eggs, Mediterranean veggies, cheese, and bacon for a hearty breakfast! No need to wake up at the crack of dawn to get brunch ready for a crowd. The slow cooker does all the work while you sleep in.
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Why You’ll Love This Easy Crockpot Breakfast Casserole Recipe
- Breakfast Cooks Overnight. Picture this: you wake up, you walk downstairs, and before you lies an incredible, filling, and wholesome breakfast ready and waiting for you. For an 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), nothing sounds more comforting and satisfying than a heaping serving of an overnight breakfast bake with bacon, gooey fontina cheese, and TONS of vegetables.
- Easy Hands-Off Recipe. 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 while you sleep. It also requires less hands-on tending than baked egg casserole recipes. Once you prep it the night before, your work is done!
5 Star Review
“I made this recipe last night and it was a big hit…will definitely make this again.”— Moni —
How to Make Crockpot Breakfast Casserole
- 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.
- Cook the Bacon Until Crisp. Line your slow cooker with a disposable liner.
- Sauté. Cook the red pepper and shallot until softened.
- Whisk. In a bowl, whisk together the eggs, milk, mustard, and spices.
- Assemble. Layer the bread, vegetables, and cheese in the slow cooker.
- Pour. Add the egg mixture and bacon.
- Cook. Cook crockpot breakfast casserole for 7 to 8 hours on LOW. Slice and serve. ENJOY!
- 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.
- 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.
What to Serve With Crockpot Breakfast Casserole
- Fruit. Fruit Salad would be wonderful paired with this breakfast casserole.
- Bacon. You can’t go wrong with a side of Air Fryer Bacon or Baked Bacon in the Oven!
- Muffins. A side of muffins will be a major crowd-pleaser. Try Healthy Blueberry Muffins, Lemon Poppy Seed Muffins, or Coffee Cake Muffins.
- Hash Browns. Both Cauliflower Hash Browns and Sweet Potato Hash Browns would be tasty with this crockpot breakfast casserole.
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.
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
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- 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.
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