Dairy Farmers of Canada

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!

By Deborah , dairy farmer, New Brunswick
  • Prep: 5-10 minutes
  • Cooking: 3 – 3 1/2 hours
Yields 8-12 portions
Slow Cooker Breakfast Casserole


  • 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
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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