Vegetarian Crock Pot Breakfast Casserole

This Vegetarian Crock Pot Breakfast Casserole is the perfect vegetarian breakfast casserole to feed a crowd.  Made with hash brown potatoes, cheese, mushroom, bell pepper, and eggs, this healthy and delicious casserole cooks overnight in the slow cooker. Wake up in the morning to a delightful brunch that is already cooked.

Also try my Vegetarian Breakfast Casserole (similar recipe cooked in the oven,) Crock Pot Cinnamon Roll French Toast Casserole, and Crock Pot Pumpkin French Toast Casserole.

Vegetarian Crock Pot Breakfast Casserole

This Vegetarian Crock Pot Breakfast Casserole is exactly what you've been looking for on busy mornings like Thanksgiving or Christmas.  In fact, this breakfast casserole is so good AND so easy to make, that you might find yourself making it on any busy weekend day.  Make it in the slow cooker overnight following this recipe or follow my Vegetarian Breakfast Casserole recipe to make it in the oven.

This breakfast casserole is made with a cozy mix of frozen hash brown potatoes, cheese, milk, and eggs.  The savory potato, eggs, and cheese combination is incredible.  Most casseroles like this feature sausage, ham or bacon, but I kept mine vegetarian and swapped out the meat for common egg friendly vegetables, bell pepper, green onions, and hearty mushrooms.  It is so delicious and you don't miss the meat at all!  You can swap out your favorite vegetables or whatever you have on hand.

I've made this recipe on Thanksgiving and Christmas morning many mornings because you can prep it ahead of time and actually cook it overnight, having it ready when your family or company is ready to eat.    This easy and delicious vegetarian breakfast casserole is perfectly cooked in the morning you have a perfectly cooked complete crowd-pleasing meal that tastes amazing.  It is hearty enough for the meat eaters and non-meat eaters alike.

Why You'll Love this Vegetarian Crock Pot Breakfast Casserole...

• This Vegetarian Crock Pot Breakfast Casserole is made with simple ingredients and cooks overnight.
• The potato, egg, and cheese combination tastes dreamy!  This Slow Cooker Breakfast Casserole is savory breakfast or brunch goodness.
• It's so easy to make with only 5 minutes of prep time.
• This breakfast casserole is customizable.  You can use full-fat or low-fat ingredients depending on your diet and can swap out the veggies for your favorite ones.
• It can be made ahead and cooked OVERNIGHT so you can wake up to a delicious breakfast.

Ingredients:

Here's an overview of what you'll need to make this  Vegetarian Crock Pot Breakfast Casserole recipe, but keep scrolling for the full recipe amounts.

• Hash Brown Potatoes: This breakfast casserole is made with frozen hash brown potatoes.  Find the shredded kind without seasoning.  If you find a brand of potatoes that is gluten-free, this recipe will be gluten-free.
• Bell Pepper: Use your bell pepper.  Dice it into ¼-inch cubes.
• Portobello Mushrooms: I like to buy the sliced baby bella mushrooms and just cut up any larger pieces of the mushrooms.
• Shredded Cheese: I use Colby Jack shredded cheese, but you can use shredded sharp cheddar cheese, mozzarella cheese, monterey jack or any cheese blend.
• Green Onions: Green onions add a touch of onion flavor to the mix.
• Eggs: Eggs are what bind the casserole together and give it substance.  Use large eggs.
• Milk: Use whatever type of milk you have in the fridge for full fat to low fat.
• Salt & Pepper

Instructions:

This is an overview of the instructions to make this Vegetarian Crock Pot Breakfast Casserole recipe, but the full detailed printable recipe is below in the recipe card.

1. First start by prepping your vegetables including cutting the bell pepper and green onions.  Cut any huge portobello pieces in half or thirds. Keep all pieces ½ inch or less.
2. Spray a large crock pot with a non-stick cooking spray.
3. Put half of the frozen hash browns on the bottom of the crockpot.
4. Layer in half of the green peppers, Portobello mushrooms, and the remaining green onions.
5. Sprinkle on half of the cheese.
6. Repeat the three layers for the second time.
7. In a large bowl whisk together the eggs, milk, salt, and pepper. Pour the mixture on the top of the casserole.
8. Cook on low for 8 hours or high for 4 hours, or until eggs are set.

Vegetarian Crock Pot Breakfast Casserole Pro Tips:

• For easy clean up consider using a crock pot liner or slow cooker liner.  Liners help it from sticking and make for an easy clean up.
• Use a larger crock pot.  I test my recipes with this 7 quart crock pot.  I would suggest using a 6 quart or larger slow cooker to make this.
• Don't thaw out the hash browns ahead of time.  That will just make it mushy.
• Crock pot temperatures can widely vary, so like any crock pot recipe the exact cooking times might vary a bit.

Variations

I love this Vegetarian Crock Pot Breakfast Casserole as written, but here are some fun variations.

• Mix up the Vegetables: You can use your favorite vegetables like diced tomatoes, onions, broccoli, spinach, kale, sauteed asparagus, artichoke hearts, or jalapeno peppers.
• Make it Tex Mex: Use peppers, onions, jalapenos or green chilies inside and serve it with salsa, sour cream and sliced avocado on tip.  For extra flavor, add some Homemade Taco Seasoning to the egg mixture.
• Make it Healthy: Use low-fat milk and low-fat cheese for a lower-calorie breakfast.
• Make it in the Oven: Follow my directions at Vegetarian Breakfast Casserole to make a very similar recipe in the oven.
• Make it Meaty: If you want it meaty and eat meat, you can add bacon, ham or sausage to this.  You can also add vegan bacon or vegan sausage for a similar taste, but keeping it vegetarian.
• Make it Herby: Add some dried herbs to the egg mixture including my Italian Spice Mix or Herbs de Provence.

FAQ

Is it better to freeze an egg casserole cooked or uncooked?

You can freeze this casserole cooked or uncooked depending on your preferences.  If you want to make a casserole and freeze it uncooked, I recommend making my Vegetarian Breakfast Casserole, which is cooked in the oven.  That way you can assemble the casserole, freeze and store the casserole in the same dish you are baking it.  Freezing a dish like this that needs to be cooked in the crock pot would be challenging.

Vegetarian Crock Pot Breakfast Casserole recipe is So Good!

This Vegetarian Crock Pot Breakfast Casserole is so good and is the perfect addition to any family weekend.  It is going to be on my menu for Christmas morning and Thanksving.

You can't beat turning the crock pot on and sleeping blissfully overnight knowing you and your guests are waking up to a really yummy and veggie-packed breakfast.

You scoop out the vegetarian crockpot creation and the beautiful layers are still in place.  Serve with fresh fruit fruit, pastries, coffee, and juice.  This vegetarian crockpot breakfast casserole will quickly become a family hit! Enjoy.

Serve it With:

• Honey Lime Fruit Salad
• Greek Yogurt Pumpkin Chocolate Chip Bread
• Easy Pumpkin Pancakes
• Apple Pie Pancakes
• Lemon Poppyseed Muffins
• Honey Cinnamon Banana Bread Muffins

Also try...

• Vegetarian Breakfast Casserole (a similar recipe that cooks in the oven instead of the Crock Pot)
• Crock Pot Pumpkin French Toast
• Kale, Mushroom and Feta Crustless Quiche
• Crock Pot Pumpkin Steel Cut Oats

If you make this Vegetarian Crock Pot Breakfast Casserole recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Vegetarian Crock Pot Breakfast Casserole

Julie Wunder

This Vegetarian Crock Pot Breakfast Casserole is the perfect vegetarian breakfast casserole to feed a crowd.  Made with hash brown potatoes, cheese, mushroom, bell pepper, and eggs, this healthy and delicious casserole cooks overnight in the slow cooker. Wake up in the morning to a delightful brunch that is already cooked.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 5 minutes mins

Course Breakfast

Cuisine American

Servings 8

Calories 365 kcal

Ingredients

  

1x2x3x

• 32 oz bag frozen hash browns
• 1 green pepper, chopped
• 8 oz Portobello mushrooms, sliced
• 16 oz shredded Colby cheese
• 6 green onions, sliced & divided
• 12 eggs
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

 

• Spray large crock pot with a non-stick spray.
• Put half of the frozen hash browns on the bottom of the crockpot.
  
• Set aside ¼ cup of the green onions for garnish. Sprinkle half of the green peppers, Portobello mushrooms and half of the remaining green onions on the hash browns.
  
• Sprinkle on half of the cheese cheese on top.
  
• Repeat the three layers for the second time.
• In a large bowl whisk together the eggs, milk, salt, and pepper. Pour the mixture on the top of the casserole.
  
• Cook on low for 8 hours or high for 4 hours, or until eggs are set.
  
• Serve with remaining green onions for garnish.

Notes

Storage & Leftovers

Store any leftovers in an airtight container in the fridge for up to three days.

 

Freezing

You can freeze this in an freezer-safe container in individual portions for up to three months.

Nutrition

Calories: 365kcalCarbohydrates: 26gProtein: 26gFat: 18gSaturated Fat: 9gCholesterol: 281mgSodium: 715mgPotassium: 645mgFiber: 2gSugar: 3gVitamin A: 865IUVitamin C: 23mgCalcium: 725mgIron: 3mg

Keyword Vegetarian Crock Pot Breakfast Casserole, Vegetarian Crockpot Breakfast Casserole

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