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Slow Cooker Bacon Cheddar Egg Casserole

  • Author: 365 Days of Slow Cooking
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings 1x


Hashbrowns, eggs, bacon, cheddar and spinach are all combined to make a scrumptious breakfast casserole that is perfect for a weekend breakfast or even breakfast for dinner.


  • 6 eggs
  • 1/2 cup half and half
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup frozen hashbrowns
  • Salt and pepper
  • 2 handfuls of spinach
  • 1/2 cup bacon bits
  • 1 cup grated cheddar cheese


  1. Beat eggs. In a bowl whisk together the eggs and the half and half. Add in 1/2 tsp salt and 1/4 tsp pepper. Set aside.
  2. Layer ingredients. Spray you slow cooker with non-stick cooking spray. Layer the hashbrowns in the bottom of the pan. Lightly salt and pepper the hashbrowns. Then layer on the spinach, bacon bits and finally the cheddar. Pour the egg mixture over the top of everything.
  3. Cook. Cover and cook on high for 2-3 hours or on low for 4-6 hours. The cooking time in this recipe will vary widely depending on what size of slow cooker you use and how hot it cooks. The larger the slow cooker the quicker the eggs will cook.
  4. Serve. Cut the casserole and serve. You can also brown the top under your broiler, if you prefer.


If you want to make this healthier/lower carb you can use cauliflower rice in the place of the hashbrowns. You can also leave out the hashbrown layer altogether.

I used my 3-quart casserole crock made by the Crock-Pot brand.*

  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Breakfast
  • Method: Slow Cooker
  • Cuisine: American


  • Serving Size: 1/6 of recipe
  • Calories: 204
  • Sugar: 1 g
  • Sodium: 364 mg
  • Fat: 14 g
  • Carbohydrates: 5 g
  • Protein: 14 g

Keywords: eggs, bacon, cheddar, casserole