Hearty Vegetable Breakfast Casserole {Slow Cooker Monday}

I need to first and foremost state that the original title for this recipe was named Crock Pot Breakfast Casserole.  
I felt that a name change was in order.
Mainly because while prepping for this dish, Husband Man chopped the veggies a tad bit to big.  I guess he didn’t feel the need to deprive us of all their nutrients.
This is ok though because this has to be the most colorful looking dish we have made in a long while.  And lots of color=healthy…or so I’ve been told.  You don’t have to chop your veggies that big…unless you want to.
This recipe was super easy to make.
We made it overnight, per recipe instructions…and boy did it ever smell good!
Let me tell y’all, it was super nice knowing that breakfast was cooked and ready to eat…on a Sunday morning!
This is the perfect dish to make if you are having overnight company or if you just have a super busy weekend ahead.  Just chop, mix, and dump.
Can’t get easier then that…unless you count room service 😉
Now there’s a thought I can live on for months…chopped veggies or not 😉

Hearty Vegetable Breakfast Casserole

(Serves 8)


1 lb. bacon, sausage, or ham (cook, drained, crumbled)
1 small onion, diced
1 small bell pepper, diced
3 green onions, chopped
Half a 32 oz. bag of frozen hash browns
1 and 1/2 cups of shredded cheese (any flavor)
6 eggs
1/2 cup milk
Salt and Pepper to taste
1.  Spray your slow cooker with cooking spray or place a liner inside.
2.  Layer the ingredients as follows=hash browns, meat, onions, bell pepper, and 1 cup cheese
3.  In a bowl, mix together the eggs, milk, salt, and pepper.
4.  Pour egg mixture over ingredients in slow cooker.
5.  Spread the remaining cheese on top.
6.  Cook on low for 7 hours overnight.
**Libby’s Notes:  Ours came out a little liquid-y so I suggest placing a paper towel under the slow cooker lid while cooking to prevent the condensation from hitting the food while cooking.  Also, depending on your slow cooker, different cooking times can very.  If you have an older slow cooker, I would let it cook the full 7 hours.  If you have a newer model, I would suggest cooking it for 3 to 4 hours on low (the new brands tend to heat and cook faster).**
Recipe Source:  Tweaked from GetCrocked.com.  Original recipe HERE.


  1. I was *just* telling my husband last night that I wanted to find a slow cooker breakfast recipe that I could cook overnight. Then I woke up to find *this* recipe on Pinterest. So, thanks. 🙂 Looks delish and I can't wait to try it!

  2. I got so excited by the words vegetable breakfast casserole… first ingredients are meat 🙁

    1. Anonymous says:

      Mushrooms, especially fresh Crimini or Portabellos make a great meat substitute and hold up well in this dish. You can also use rehydrated dry Shitake, but remember they have a stronger flavor.

  3. i'm all about waking up to a cooked breakfast. this looks awesome!

  4. Thanks everyone 🙂 If you try it, I hope you enjoy it 😉

  5. I'm not much of a cook, so I'm starting with slow cooker meals. I was just wondering if you think shredded potatoes would work to replace the hashbrowns from the store?

    1. I have never tried it with regular shredded potatoes so I am not sure how it would turn out. You can always try it and see. If you do, let me know how it goes 😉

  6. This is delicious but it only took 3 hours on low in my slow cooker. I would recommend cooking it during the day the first time you make it. If I had cooked it over night it would have been way overdone.

    1. Thank you for suggesting this Debi. I will make of a note of it in the recipe 🙂

    1. Anne, I would use a 4-6 quart one 🙂 Hope this helps some 🙂

  7. Anonymous says:

    If you're not a meat-eater — or just want to keep it "veggie" style — look for some of the "mock meats" in the freezer section — I've found (and enjoyed) soy-based meatless sausage, crumbles, and bacon-like strips. These would add to the flavor, but reduce the fat/meat issue that someone previously posted.

  8. Have you ever tried doubling the recipe to feed more folks? I'd love to take it to a morning meeting. If so, did you have to adjust the cooking time?

    1. I have not tried doubling the recipe yet. If you do decide to double it, I would add on extra cooking time…probably no more then 30 minutes. You want to be careful not to burn it so I would check for doneness after 30 minutes. Hope this helps some.

  9. Do you have any knowledge about the nutrition facts for this recipe, i.e., calorie count, fats, protein, etc., etc.

    1. I do not 🙁 However, I placed a link after the recipe to the original recipe and it should be on there. Hope this helps some 😉

    1. Thanks Lynn! Let us know how it turned out 😉

  10. Anonymous says:

    Could you bake this in the oven

    1. We have never tried to bake it in the oven, but I don't see you wouldn't be able to. Maybe on 350 for an hour? Adjust the temp and time accordingly. Hope it turns out well 😉

  11. Anonymous says:

    I also thought this would be a dish without meat from the title. For the extra protein, have you used chick peas and black beans ( sticking to the color)? Would they get too mushy? I will also put in mushrooms as we add them to most dishes. Always looking for something to take to church.

    1. I have not tried it with chick peas or black beans. If you do try this, I would probably add the peas and beans in an hour before it's done cooking to avoid this issue. Let us know how it turns out.

  12. Do you brown sausage before putting in the slow cooker?

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