This crockpot breakfast casserole is a lighter, protein-packed take on the classic you would usually see loaded with cheese and sausage. Diced potatoes, bell peppers, onion, crispy bacon, and mozzarella get layered right in the slow cooker, then a mix of whole eggs, egg whites, and cottage cheese gets poured over the top. It is still everything you want in a crockpot breakfast casserole, just a little lighter, which makes it a great high protein breakfast casserole for anyone keeping an eye on their macros. Layer it, set it, and come back to a hot, hearty breakfast that feeds the whole family.
Why You’ll Love This Slow Cooker Breakfast Casserole
- It is packed with protein. Between the eggs, egg whites, cottage cheese, and bacon, every slice keeps you full well past mid-morning.
- It is lighter than most. Egg whites and cottage cheese stretch the egg mixture, and lower-fat mozzarella keeps the cheese in check without losing that melty layer.
- The crockpot does the work. Layer everything, pour in the eggs, and let it cook on high while you get the house moving.
- It is easy to make your own. Use the shortcuts, swap the meat, add more veggies, or make it extra cheesy. The base recipe handles all of it.
Ingredients Needed To Make Crockpot Breakfast Casserole
The Potatoes
Three to four medium russet potatoes, peeled and diced. They go in raw and cook through right in the crockpot. Frozen diced potatoes work too if you want to skip the chopping.
The Veggies
One red bell pepper, one green bell pepper, and a medium onion, all diced. They get split between two layers so you get color and flavor in every bite. Pre-cut or frozen peppers and onions are a great shortcut.
The Cheese and Bacon
Shredded mozzarella keeps this lighter, and 10 slices of cooked, crumbled bacon add the salty, smoky flavor. Swap in sharp cheddar for a more robust flavor, or diced ham or cooked breakfast sausage for the bacon.
The Egg Mixture
Ten eggs, a cup of egg whites, and a cup of cottage cheese whisked together with garlic, salt, pepper, red pepper flakes, onion powder, and garlic powder. The cottage cheese melts in and makes the eggs soft and fluffy while adding extra protein.
Lighter and high protein: egg whites, cottage cheese, and mozzarella keep this casserole lighter than the classic version. It is also naturally gluten-free, just double check the labels on your bacon or sausage.
How much cheese should I use?
Use 1 cup of cheese for a lighter casserole or 2 cups for a cheesier one. Either way, the layers always get 1 cup total, 1/2 cup sprinkled into each layer. If you are going with 2 cups, the second cup goes on top after you pour in the egg mixture so it melts into a golden, cheesy top. So 1 cup means all of the cheese is tucked inside the layers, and 2 cups means the same layers plus a cheesy top.
How to Make Crockpot Breakfast Casserole
Step 1: Grease the Crockpot
Spray the bottom and sides of the crockpot with cooking oil so the eggs do not stick.
Step 2: Layer the Potatoes, Veggies, Cheese, and Bacon
Add all of the diced potatoes to the bottom of the crockpot. Top with half of the green peppers, red peppers, and onion, then sprinkle with 1/2 cup of cheese and half of the bacon. Repeat with the remaining peppers, onion, 1/2 cup of cheese, and bacon.
Step 3: Pour in the Egg Mixture
In a large bowl, whisk together the eggs, egg whites, cottage cheese, garlic, salt, pepper, red pepper flakes, onion powder, and garlic powder. Pour it evenly over the layers in the crockpot. If you are using 2 cups of cheese, sprinkle the extra cup over the top now.
Step 4: Cook on High
Cover and cook on high for 3 to 3 1/2 hours, until the eggs are set in the center and no longer jiggly.
Step 5: Top and Serve
Slice and serve topped with sliced avocado, green onions, or anything else you love on your eggs.
Variations
- Use shortcuts: frozen diced potatoes and frozen or pre-cut peppers and onions cut the prep way down.
- Make it cheesier: use 2 cups of cheese, 1 cup in the layers and 1 cup on top after pouring in the eggs.
- Use sharp cheddar: swap the mozzarella for sharp cheddar for a more robust flavor.
- Swap the bacon: use diced deli ham or 1 lb cooked breakfast sausage instead. Layer it in the same spot as the bacon with the peppers, onion, and cheese.
- Add some spice: add a diced jalapeño with the peppers for a little kick.
- Add more veggies: spinach or mushrooms both work great layered in with the peppers.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave for 45 to 60 seconds, or warm larger portions in the oven at 350 degrees, covered with foil, until heated through. This also makes a great meal prep breakfast. Slice it into portions and grab one on busy mornings.
What to Serve With Crockpot Breakfast Casserole
This casserole is a full breakfast on its own, but fresh fruit, a bowl of Greek yogurt, or a side of toast round it out nicely. Hot sauce or salsa on top is always a good idea too.
Feeding a crowd for brunch? These Cottage Cheese Breakfast Biscuits or a stack of Cottage Cheese Pancakes are high protein too and go perfectly on the side.
What People Ask About Crockpot Breakfast Casserole
How do I know when crockpot breakfast casserole is done?
It is done when the eggs are set in the center and no longer jiggle. The edges should be lightly golden and pulling away from the sides of the crockpot. If the center still looks wet, give it another 15 to 20 minutes and check again.
Do I need to cook the potatoes first?
No, the potatoes go in raw. Dicing them small and putting them on the bottom of the crockpot lets them cook through in the 3 to 3 1/2 hours on high.
Can I prep this the night before?
Yes, you can prep most of it ahead. Dice the peppers and onion, cook and crumble the bacon, and whisk the egg mixture, then store everything separately in the fridge. In the morning, dice the potatoes, layer everything in the crockpot, pour in the eggs, and turn it on. Using frozen diced potatoes makes it even easier.
Crockpot Breakfast Casserole
Ingredients
- spray oil
- 3-4 medium russet potatoes peeled and diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 medium onion diced
- 1 cup shredded mozzarella cheese divided between the layers
- 10 slices cooked bacon crumbled
- 1 cup shredded mozzarella cheese optional, for topping a cheesier casserole
Egg Mixture
- 10 eggs
- 1 cup egg whites
- 1 cup cottage cheese
- 1 garlic clove minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For Serving
- avocado sliced
- green onions sliced
Instructions
- Spray the bottom and sides of the crockpot with cooking oil.
- Add all of the potatoes to the bottom of the crockpot. Layer half of the green peppers, red peppers, and onion, then sprinkle with 1/2 cup cheese and half of the bacon.
- Repeat with the remaining peppers, onion, 1/2 cup cheese, and bacon.
- In a large bowl, mix together the eggs, egg whites, cottage cheese, garlic, and seasonings. Pour over the layered ingredients in the crockpot.
- If using the extra cup of cheese, sprinkle it over the top.
- Cover and cook on high for 3-3.5 hours, until the eggs are set in the center.
- Serve topped with avocado, green onions, or anything else you like.
Notes
- How much cheese: the recipe uses 1 cup of mozzarella split between the two layers (1/2 cup each) for a lighter casserole. For a cheesier casserole, use 2 cups total: 1 cup in the layers as written, plus 1 more cup sprinkled on top after pouring in the eggs.
- Shortcuts: use frozen diced potatoes and frozen or pre-cut peppers and onions.
- Swap the bacon: use diced deli ham or 1 lb cooked breakfast sausage, layered in the same spot as the bacon.
- More flavor: sharp cheddar can be used in place of mozzarella. Add a diced jalapeño for a little spice, or spinach or mushrooms for more veggies.
