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Pioneer Woman Crockpot Breakfast Casserole

Pioneer Woman Crockpot Breakfast Casserole - recipe card
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A hearty, slow-cooked breakfast casserole packed with fluffy eggs, melted cheddar cheese, tender potatoes, and aromatic vegetables. This set-and-forget dish delivers a golden, custardy texture with a savory, satisfying flavor perfect for leisurely mornings.

Ingredients

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  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1 cup frozen shredded hash browns, thawed and patted dry
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup packed)
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. Generously grease the inside of a 4-quart slow cooker with the softened butter, making sure to coat the bottom and about 2 inches up the sides. This prevents sticking and adds richness to the eggs.
  2. Heat the olive oil in a medium skillet over medium heat until shimmering. Add the diced onion and bell pepper and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes. Do not let them brown.
  3. Add the thawed and dried hash browns to the skillet and cook, stirring once, for 2 minutes to remove excess moisture and lightly toast the shreds. Remove from heat and set aside to cool slightly.
  4. In a large mixing bowl, crack the eggs and add the whole milk, kosher salt, black pepper, garlic powder, and smoked paprika. Whisk vigorously for 30 seconds until the mixture is uniform, pale yellow, and slightly frothy.
  5. Fold the sautéed vegetables and hash browns into the egg mixture along with half of the shredded cheddar cheese. Stir gently until evenly distributed.
  6. Pour the entire mixture into the prepared slow cooker and spread it into an even layer with a spatula. Sprinkle the remaining cheddar cheese evenly over the top.
  7. Cover the slow cooker with the lid and cook on LOW heat for 4 hours, or until the edges are set and the center is no longer jiggly. A knife inserted into the center should come out clean, and the internal temperature should reach 160°F (71°C) for safety.
  8. Avoid lifting the lid during the first 3 hours of cooking to maintain a consistent temperature. If the casserole is not fully set after 4 hours, cook for an additional 20 to 30 minutes, then recheck.
  9. Turn off the slow cooker and let the casserole rest uncovered for 5 minutes. This allows the steam to escape and the custard to firm up slightly for cleaner slices.
  10. Sprinkle the sliced green onions over the top just before serving. Serve directly from the slow cooker, scooping out portions with a large spoon.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. To reheat, microwave individual portions on high for 1-2 minutes, or in a 350°F (177°C) oven for 10-15 minutes. Freezing: This casserole freezes well for up to 3 months. Cool completely, wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating. For a larger crowd, double the recipe and use a 6-quart slow cooker, increasing cook time to 5-6 hours on LOW.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-crockpot-breakfast-casserole-recipe/