Go Back
Slow Cooker Breakfast Casserole
This easy Slow Cooker Breakfast Casserole features fluffy Canada Grade A Eggs cooked to perfection with all your favourite ingredients!
Course: Breakfast
Servings: 6 -8 servings
Author: Cristina
Ingredients
  • 1 sweet potato (or regular potato), sliced thinly
  • 5-6 strips bacon
  • 1 small onion , sliced
  • 5 medium white button mushrooms , sliced
  • 14 eggs
  • 1 cup shredded white cheddar cheese
  • OPTIONAL: any other vegetables that you love.
Instructions
  1. Lay the sliced sweet potato on the bottom of your slow cooker in slices. Layer on top of each other if necessary. Try to distribute them evenly!
  2. In a pan on the stove, fry your bacon until it's crispy, and layer on top of the sweet potato in the slow cooker.
  3. In another pan, fry your onions, mushrooms and any additional optional vegetables. This will help release the flavours before you put them in the casserole!
  4. In a bowl, whisk your eggs (like you're going to scramble them!), and pour over the sweet potatoes, bacon and veggies in the slow cooker.
  5. Sprinkle the cheese over top.
  6. These only need 4 hours on low to cook. They are fantastic for brunch, or, if you have a timer or a 'warm' setting on your slow cooker, you can cook them overnight for breakfast the next morning.