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This crockpot breakfast casserole is my lazy weekend secret weapon because it makes feeding a crowd totally stress free. All you do is prep it the night before then wake up to a bubbling cheesy mix packed with bacon eggs veggies and plenty of flavor.
I first made this for a family brunch when we were entertaining out-of-town guests and now the cousins beg me to make it every winter holiday morning. The leftovers are so good even my husband claims dibs before anyone else.
Ingredients
- Center cut bacon: Choose a thick cut bacon for the best crisp and savory flavor
- Red bell pepper: Brings color and a sweet note opt for a firm glossy pepper
- Shallot or yellow onion: Shallot lends a mild flavor onions give a classic taste pick one with papery skin and avoid bruises
- Large eggs: The base of the casserole use very fresh eggs for fluffiest results
- Nonfat milk: Keeps the casserole light but still creamy whole milk is fine if you prefer richer flavor
- Dijon mustard: Adds tang and depth try to use classic dijon not yellow
- Kosher salt: Seasoning is key use flaky kosher salt for even flavor
- Ground black pepper: Freshly cracked pepper is best for aroma and a gentle spice
- Ground cayenne pepper: For a hint of heat add more for spicier results
- Day old baguette: Crusty bread soaks up the egg mixture and keeps the casserole sturdy choose a loaf that is dry not fresh
- Frozen chopped spinach: Adds nutrition and color make sure to thaw and squeeze dry to avoid excess moisture
- Canned artichoke hearts: Adds briny flavor and texture rinse and pat dry to keep the casserole from getting soggy
- Fontina cheese or melty cheese: Melts into creamy pockets throughout use block cheese and shred yourself for best melt
- Block style feta cheese: Brings salty tang crumbled for even coverage skip pre crumbled feta for fresher taste
Step-by-Step Instructions
- Prep the Crockpot:
- Line the slow cooker with a disposable liner and spray with nonstick spray for easy cleanup so nothing sticks to the sides
- Cook the Bacon:
- Chop bacon into bite sized pieces and place in a large skillet over medium low heat cook for about ten minutes until the fat renders and bacon is crisp remove with a slotted spoon and drain on paper towels keep one tablespoon bacon fat in the skillet for sautéing vegetables
- Sauté Veggies:
- Add diced red bell pepper and chopped shallot or onion to the hot pan cook over medium heat until the peppers are softened and shallots are fragrant about six minutes remove from heat so they do not overcook
- Mix the Egg Custard:
- In a large bowl vigorously whisk the eggs with milk dijon salt black pepper and cayenne whisk until fully combined and slightly foamy for a lighter fluffier casserole
- Build the Layers:
- Arrange cubed bread across the bottom of the slow cooker add half the sautéed peppers and shallots then sprinkle half the spinach scatter half the chopped artichoke hearts and half the fontina repeat layering with remaining veggies artichokes and fontina finish with the crumbled feta on top
- Add Egg Mixture and Bacon:
- Slowly pour the egg custard evenly over the casserole use the back of a spoon if needed to press the bread and cheese gently so everything is mostly submerged then sprinkle the cooked bacon over the top
- Slow Cook Overnight:
- Cover and cook on low for seven to eight hours or until the center is set the casserole will puff up slightly and should not jiggle in the middle
- Cool and Serve:
- Using oven mitts carefully lift the casserole out in the liner and let cool for ten minutes this helps slices hold their shape then cut into portions and serve warm
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The little cubes of crisp fontina are my absolute favorite because they turn into gooey little pockets just waiting to surprise you in each bite. One Christmas my niece asked where the artichokes went because she thought they tasted like ‘little bites of sunshine’ and now we have to double the artichoke every year.
Storage Tips
Refrigerate any leftover casserole in an airtight container for up to three days. For longer storage wrap slices individually or use a freezer safe container and freeze for up to two months. Always let it thaw overnight in the fridge before reheating for best texture.
Ingredient Substitutions
You can swap the fontina for mozzarella or provolone. Try turkey bacon instead of pork bacon or skip meat entirely for a vegetarian option just remember to up the veggies. Day old sourdough works in place of baguette in a pinch.
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Serving Suggestions
Serve with sliced avocado and hot sauce or a dollop of Greek yogurt for protein. Add fresh fruit or citrus salad on the side for a bright breakfast combo. Leftovers also taste great with a simple green salad for brunch.
Cultural and Historical Context
Breakfast casseroles like this started gaining popularity through American potlucks and family gatherings in the mid twentieth century. They are prized for their ability to stretch ingredients and feed a crowd effortlessly.
Commonly Asked Questions
- → Can I use fresh spinach instead of frozen?
Yes, simply sauté fresh spinach until wilted and squeeze out as much liquid as possible before layering.
- → What cheeses work best for this dish?
Fontina, provolone, and mozzarella all melt well, while feta provides a tangy contrast. Choose your favorites or mix them.
- → How do I prevent soggy bread?
Use day-old, crusty bread and ensure it's well distributed in the slow cooker. Don’t skip pressing the bread down so it soaks up the egg mixture evenly.
- → Is it possible to add other vegetables?
Absolutely! Mushrooms, zucchini, or tomatoes can be sautéed and added along with the peppers and spinach.
- → How should leftovers be stored and reheated?
Store in an airtight container for up to 3 days in the fridge. To reheat, use the oven or microwave until warmed through.
- → Can this dish be frozen?
Yes, cool completely before freezing. Slice into portions for easy reheating. Thaw overnight in the fridge before warming.