Crockpot Breakfast Casserole

Sunday, 04 September 2022 20:23

Crockpot Breakfast Casserole Featured

Written by Donna Deaton
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Crockpot Breakfast Casserole

OKWNEWS readers will know that I use my crockpot/slow cooker a lot. Make this casserole up the night before and cook over night to make your morning breakfast prep easier. We occasionally like to have breakfast for supper--this casserole is perfect for that. Experiment with vegetables and seasonings depending on your own family’s tastes. (This recipe can easily be baked at 350 degrees until the eggs are done if you don’t want to wait for the slow cooker.)


6 slices center-cut bacon cut into bite-size pieces

1 medium red bell pepper seeded and diced (about 1 cup)

1/4 cup finely chopped yellow onion

12 large eggs

2 cups nonfat milk

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground cayenne pepper

4 cups cubed breadcrumbs (about 6 1/2 ounces) store-bought or home-made

10 ounces frozen chopped spinach thawed and squeezed as dry as possible

14 ounces canned artichoke hearts drained, roughly chopped, and patted dry

1 cup shredded fontina cheese or similar melty cheese, such as gruyere, provolone, or mozzarella

4 ounces feta cheese, crumbled


For easy cleanup, line a 6-quart slow cooker with a disposable slow cooker liner and coat the liner with nonstick spray.

In a large cast-iron skillet, cook the bacon over medium low, until the fat has rendered, and the bacon pieces are crisp, about 10 minutes. (Resist the temptation to rush it, or the bacon will burn.) With a slotted spoon, remove the bacon to a paper-towel-lined plate. Discard all but 1 tablespoon fat from the skillet.

Return the pan to the stove and heat over medium. Add the bell pepper and onion. Sauté until the pepper is softened, about 6 minutes. Remove from the heat.

In a large bowl, whisk the eggs, milk, mustard, salt, black pepper, and cayenne until the whites and yolks are completely incorporated and the eggs are slightly foamy.

Assemble the casserole: Arrange the bread cubes in the bottom of the slow cooker in an even layer. Top with half of the bell pepper mixture, then half of the spinach (break up any clumps to scatter it over the top), artichoke hearts, and melty cheese. Repeat with the remaining bell peppers, spinach, artichoke hearts, and melty cheese. Top with the feta.

Carefully pour the egg mixture over the top. If needed, use the back of a large spoon to push down the bread and cheese so that they are mostly submerged in the liquid. Sprinkle the bacon on top.

Cook for on low for 7 to 8 hours, or until the eggs are set. Remove the casserole (still in the liner) from the slow cooker and transfer it to a large plate. Let cool in the liner for 10 minutes, then carefully remove the liner. Slice and serve. (or serve from the slow cooker if no liner was used)

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