Slow Cooker Breakfast Casserole
You can bet no one will skip breakfast thanks to the delicious aroma of hash browns, bacon, eggs, and cheese—baked to perfection!
- Prep: 5-10 minutes
- Cooking: 3 – 3 1/2 hours
Ingredients
- 1 tbsp (15 ml) Canadian butter
- 6 cups (1.5 L) frozen hash browns, thawed
- 1/3 cup (80 ml) melted Canadian butter
- 1 container (250 ml) Canadian sour cream
- 4 cups (950 ml) shredded Canadian cheddar cheese divided (or cheese of your choice)
- 1lb (450 g) crumbled cooked bacon or 3 cups (750 ml) cooked, diced ham
- 1 1/2 cups (375 ml) halved cherry tomatoes
- 1 large onion, chopped
- 16 eggs
- 1 1/4 cups (310 ml) whole Canadian milk
- salt and pepper to taste
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Grease the inside of a large slow cooker with butter
In a large bowl, toss the hash browns with the melted butter
Add sour cream and 3 cups of the shredded cheese to combine
Season with salt and pepper
Press the hash brown mixture evenly into the bowl of the slow cooker
Arrange the bacon (or ham), onion and cherry tomatoes on top of the hash browns
Whisk the eggs with the whole milk to combine
Pour the egg mixture over the bacon (or ham) and tomatoes
Sprinkle 1 cup shredded cheese on top
Cook on high for 3 - 3½ hours. (Internal temperature should be 165° F [74° C] minimum)
Serve immediately
