Slow Cooker Bacon, Egg & Hash Brown Casserole


Slow cookers are truly magical kitchen appliances. I mean, really. No matter what you throw into it or how long you think you’ve overcooked it, whatever it is you’re making comes out freaking amazing.

Exhibit A: This slow cooker egg casserole that I completely abandoned on the countertop for well over 3 hours, during which time I nearly emptied the shelves at our local Trader Joe’s, made (and drank) 2 homemade pumpkin spice lattes, washed, dried and folded two loads of laundry, and fit in a 4 mile run with 2 rounds of stairs.


It probably won’t surprise you when I say I nearly dove head first into this bad boy after walking in the door from my run.


This slow cooker egg casserole is like one of the easiest things you could cook and still actually be proud of. Eggs cook amazingly well in the slow cooker which makes this a perfect dish for a post-Turkey Trot breakfast or a Black Friday brunch.

The key to keeping it super simple is using frozen, already shredded hash browns. Yes–I used frozen hash browns and I’m not the slightest bit ashamed because, when they’re covered with eggs, bacon, cheese and green onions and slow cooked to perfection–who cares?


If you must, feel free to brown your frozen hash browns a bit on the stove before layering them into the bottom of the slow cooker. I had to, so no judgements will be passed, but it doubles the work for no noticeable difference. You know why? Because all potatoes come out soft and delicious after a few hours in the slow cooker no matter what you do to them beforehand.


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