Slow Cooker Breakfast Casserole Recipe
- Prep time: 10 Minutes
- Cook time: 6 Hours
- Total time: 6 Hours & 10 Minutes
- Serves: 8
Ingredients
- 500 g (1.1 lb) bacon rashers
- 12 eggs
- 2 tomatoes, sliced
- 1 cup milk
- 750 g (1.7 lb) hash brown potatoes
- 1 & ½ cups mozzarella cheese, shredded
- 1 tsp chives, chopped
Instructions
- Firstly fry the bacon in a frying pan until it is crispy. Once it is cooked, place to the side.
- In a bowl, beat the eggs together. Once beaten, add the milk and mix until combined.
- In the slow cooker layer in the following order, 250g (9 oz) hash browns, 5 rashers bacon, 1 sliced tomato, 1/2 cup of cheese, 1/3 of the egg mix, salt, pepper and then repeat. Finish off with a layer of hash browns on top and pour in the remaining egg mixture. Top with ½ cup of cheese, and chives. Season with salt and pepper.
- Place the lid on and cook on low for 6-8 hours.
- Serve & Enjoy.
Recipe Tips
- You do not need to precook the bacon, but doing so will leave you with delicious crispy bits of bacon at the end of cooking.
- Remember, most slow cookers run at different temperatures, so you may find your casserole will cook faster than the recommended eight hours, even on low.
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