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Spanish omelette - Frittata

Easy Slow Cooker Breakfast Casserole

Course Main Course
Cuisine American
Servings 6 -8


  • 12 eggs
  • ¾ cup milk
  • 2 teaspoons Dijon mustard
  • ½ teaspoon garlic salt
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 bag frozen home fried potatoes  (cubed potatoes, not shredded or patties)
  • 4 strips crisp, cooked bacon, or shredded deli ham
  • ½ onion, chopped
  • 2 raw cups broccoli florets, chopped
  • 1 cup sliced mushrooms
  • 6 oz sharp cheddar cheese, shredded


  • In a medium-sized bowl, whisk together the eggs, milk, mustard, garlic salt, and salt and pepper.
  • Lightly grease the bottom of your slow cooker or spray with cooking spray.
  • Place half the potatoes on the bottom. Layer with half the bacon, chopped onion, mushrooms, broccoli, and cheese. Add the remaining potatoes, then top with the rest of the veggies, bacon, and cheese.
  • Pour egg mixture on top. Cover and cook on Low for 4 hours.
Keyword slow cooker breakfast recipes, slow cooker breakfast scramble
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