Wake up to the best Crockpot Breakfast Casserole, a crowd-pleasing meal loaded with hashbrowns, bacon, veggies, and a high-protein hack for the fluffiest eggs ever. Make it as a ‘set it and forget it’ dish for holidays or big weekend brunches!

Why you’ll love this recipe!

Tall & fluffy – A lot of slow-cooker egg bakes can turn out dense or rubbery, but not here! The eggs are next-level fluffy thanks to my blended cottage cheese “hack.”

Set it and forget it – Whether you’re meal prepping for a busy week or hosting the whole family, this slow cooker egg bake is a lifesaver when you want a fancy-feeling meal without all the work.

Customizable – Out of an ingredient or two? Want to add your favorite meat? There are so many ways you can customize an egg casserole!

If you know me, you know I live for a good tater tot breakfast casserole, but during the holiday chaos, I’ll make this Crockpot Hashbrown Breakfast Casserole instead. It has the same eggy, cheesy comfort with the benefit of being a ‘dump-and-go’ meal.

From top to bottom, this casserole is all about layers of breakfast goodness. Each slice has crispy hashbrowns, fluffy eggs loaded with bacon and veggies, and a gooey layer of cheese for good measure. 

But the best part? After everything is layered in the crockpot, your job is done. The slow cooker does the rest, and I’m left with extra time to play with my daughter or put the rest of the brunch spread together.

How to Make a Crockpot Breakfast Casserole with Hashbrowns

Step 1: Add the hashbrowns. After lightly greasing the crockpot, spread the hashbrowns into the bottom.

Step 2: Cook the bacon. Cook the bacon in a skillet until it’s crispy. Move the cooked bacon to the crockpot.

Step 3: Cook the vegetables. Add the vegetables to the now-empty skillet and cook until they’re softened. Transfer them to the crockpot.

Step 4: Blend the cottage cheese. Blend the cottage cheese and milk in a small blender until smooth. Pour it into the bowl with the eggs, then whisk to combine. Pour the egg-cottage cheese mixture into the crockpot.

Step 5: Finish. Lastly, sprinkle all of the shredded cheese over the casserole.

Step 6: Slow cook. Cook the casserole on LOW for 6 to 7 hours or on HIGH for 4 hours, or until the eggs are set. 

Step 7: Serve. Slice the casserole into 8 pieces, garnish each with chopped chives, and enjoy!

Breakfast Casserole FAQs

Can I double the recipe?

It depends on the size of your crockpot. If you have a large 8-quart slow cooker, go ahead and double the ingredients. A standard 6-quart crockpot isn’t quite big enough to fit and cook the eggs properly.

Can I bake this casserole in the oven?

Sure! If you prefer the oven, follow the crockpot instructions as written, but layer everything in a greased 9×13 baking dish. Bake at 350°F for about 45 to 55 minutes, or until the center is set and the cheese is bubbly.

Storage

Refrigerator: If you have leftovers or made this for meal prep, place the cooled casserole slices in individual airtight containers and refrigerate for up to 4 days.

Freezer: The slices also freeze well for up to 2 months. Thaw them in the fridge overnight before reheating.

Reheating: Pop a slice in the microwave for 60 to 90 seconds or in the air fryer at 350°F for 3 to 5 minutes. 

More Crowd-Pleasing Breakfast Recipes

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!

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Crockpot Breakfast Casserole

Wake up to the best Crockpot Breakfast Casserole, a crowd-pleasing meal loaded with hashbrowns, bacon, veggies, and a high-protein hack for the fluffiest eggs ever. Make it as a ‘set it and forget it’ dish for holidays or big weekend brunches!

Course Breakfast

Cuisine American

Diet Gluten Free

Keyword Crockpot Breakfast Casserole

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 8

Calories 404kcal

Author Erin Alvarez

Ingredients

• 16 oz 1 lb. frozen hashbrowns
• Nonstick spray
• 8 oz turkey bacon or regular, chopped; if using regular, omit nonstick spray
• 1 tbsp olive oil
• 1 red bell pepper diced
• 1 green bell pepper diced
• ½ cup red onion diced
• 16 eggs
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup cottage cheese
• ½ cup milk
• 2 cups shredded cheddar cheese
• Chopped chives for garnish

Instructions

• Spray your crockpot generously with nonstick spray, then pour the frozen hashbrowns into it.
• Next, spray a medium skillet with nonstick spray and heat over medium heat. Add the bacon and cook for 8-10 minutes until crispy; remove with a slotted spoon and place into your crockpot.
• Pour the olive oil into the skillet, then add the red bell pepper, green bell pepper and red onion. Sauté for 2-3 minutes until softened, then transfer to your crockpot.
• Add the eggs, salt and pepper to a large bowl and set aside.
• Add the cottage cheese and milk to a small blender and blend for 20 seconds or so until smooth, then pour the cottage cheese mixture into the bowl with the eggs.
• Whisk the eggs and cottage cheese together until well combined, then pour into the crockpot. Last, sprinkle everything with shredded cheese.
• Cook on LOW heat for 6-7 hours, or on HIGH heat for 4 hours until the eggs have set.
• Slice the casserole into 8 pieces, sprinkle with chopped chives (optional) and enjoy!

Notes

NOTE: you CAN cook this overnight on low heat, but the top and edges will be a little more brown

*Calories are per serving and are an estimation

Nutrition

Calories: 404kcal | Carbohydrates: 6g | Protein: 29g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 388mg | Sodium: 1207mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1316IU | Vitamin C: 32mg | Calcium: 297mg | Iron: 2mg

Cottage Cheese Egg Salad is a high protein snack or lunch recipe that’s full of flavor. Made with hard boiled eggs, cottage cheese and plenty of fresh herbs, it’s easy to make ahead of time and enjoy throughout the week! 

Why you’ll love this recipe!

• High-protein: The combination of eggs and cottage cheese makes for a healthy, high-protein meal! 
• Make ahead: This egg salad can be prepped over the weekend and enjoyed throughout the week. It’s also easy to double the recipe if you prefer. 
• Diet-friendly: Naturally vegetarian and gluten-free. Plus, it’s super creamy!

Cottage cheese egg salad is essentially high protein egg salad, and you know we’re all about meals that keep us fuller for longer. This is why I love cottage cheese. 

Whether it’s cottage cheese chicken salad, a cottage cheese breakfast bowl, or even a cottage cheese pie, it’s incredibly versatile and automatically makes any meal higher in protein.

Recipe Ingredients

Eggs – The main ingredient! Use my instant pot boiled eggs as an easy way to prep them.

Cottage cheese – Full fat or low-fat cottage cheese work in this recipe, so use whatever you prefer.

Mayonnaise – Though cottage cheese is the main ingredient, adding a little bit of mayo gives this salad more of a classic feel. You don’t have to add it, but I prefer using a little bit.

Fresh herbs – A mix of dill and chives provides the perfect flavor. I personally prefer chives over dill, so I used more chives, but feel free to increase the dill if you like your egg salad extra dill-y.

See the recipe card for full information on ingredients and quantities.

How to Make Cottage Cheese Egg Salad

Step 1: Boil the eggs. Start by boiling the eggs either over the stove or in your instant pot. Immediately submerge them into an ice bath to stop the cooking process. Then, peel them and place the hard boiled eggs into a large bowl. 

Step 2: Add remaining ingredients. To the bowl, add the cottage cheese, mayo, dijon, red onion, chives, dill, lemon juice, salt, and pepper. 

Step 3: Mash. Use a fork or a potato masher to mash the ingredients together until the egg salad is at your desired texture. Enjoy! 

Tips

• I’m truly unbothered by the texture of cottage cheese. However, if you’re not a fan, blend the cottage cheese in a small blender first so that it has a smooth consistency. 
• Save time by using store-bought boiled eggs (no judgment here!)

Add-ins: 

• Diced avocado 
• Chopped cucumber
• Sliced grape tomatoes
• Chopped fresh parsley and/or green onions as the herbs 

Storage

Refrigerator: Store egg salad in a sealed container in the fridge for up to 4 days. 

Other Favorite Egg Recipes

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Whole30 Breakfast Casserole

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Egg White Frittata

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Turkish Eggs

VGVegetarianGFGluten Free

Sheet Pan Eggs

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

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Cottage Cheese Egg Salad

Cottage Cheese Egg Salad is a high protein snack or lunch recipe that's full of flavor. Made with hard boiled eggs, cottage cheese and plenty of fresh herbs, it's easy to make ahead of time and enjoy throughout the week!

Course Main Course, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Keyword cottage cheese egg salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 228kcal

Author Erin Alvarez

Ingredients

• 8 hard boiled eggs
• 1 cup Cottage cheese
• 2 tbsp Mayo
• 3 tbsp red onion diced
• 1 tsp Dijon
• 2 tbsp Chives chopped
• 1 tbsp Dill or more to taste; chopped
• 1 tbsp Lemon juice
• Salt and pepper

Instructions

• If you haven’t already, hard boil the eggs either over the stove, or using your instant pot. Peel them and place into a large bowl.
• Add the remaining ingredients to the bowl with the eggs.
• Use a potato masher or a fork to mash the egg salad until it reaches your desired consistency. Taste, and add more salt and pepper as needed. Enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 228kcal | Carbohydrates: 5g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 383mg | Sodium: 361mg | Potassium: 205mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 673IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg

This Crustless Vegetable Quiche bakes colorful, caramelized veggies into soft, custardy eggs to give you the ultimate low-carb, high-protein vegetarian breakfast, brunch, or lunch. Meal-prep friendly!

Let’s get brunch on the table in no time with a quick and easy Crustless Vegetable Quiche. All quiche and no crust, every slice delivers soft, custardy eggs and golden, caramelized bites of sautéed vegetables. What could be better first thing in the morning?

You’ll almost always find me making a quiche when it’s my turn to host brunch. Skipping the flaky pie crust just happens to be my favorite technique for getting it on the table even faster. Just like my crustless cauliflower quiche, this veggie-packed egg bake makes the soft eggs and medley of vegetables the star while giving you a naturally low-carb dish even picky eaters will adore.

Recipe features

• A beautiful centerpiece for brunch! Serve it with chocolate crepes and strawberry muffins for a special meal to remember.
• It comes together in under an hour and stores beautifully for easy meals throughout the week.
• It’s the kind of wholesome recipe that works for breakfast, brunch, or lunch.
• Naturally gluten-free, easy to make dairy-free and keto-friendly, and can be customized with your favorite vegetables and cheeses.

Ingredients

Butter – Sautéeing the veggies in butter adds richness to the quiche from the very start. Olive oil also works if you want a dairy-free option.

Vegetables – This easy veggie quiche recipe uses a colorful mix of red onion, bell pepper, baby bella mushrooms, zucchini, and grape tomatoes.

Eggs – The heart of every quiche! Use the freshest eggs you can find and whisk them thoroughly for the best results. 

Milk – Whole milk gives the quiche a rich, creamy texture without being too heavy. Feel free to substitute it with half-and-half or heavy cream for an even creamier mouthfeel.

Seasonings – A simple mix of salt, black pepper, and dried basil brings out the flavor of the vegetables, eggs, and cheese. If you don’t have dried basil, use dried thyme or Italian seasoning instead.

Cheddar cheese – I love using sharp yellow cheddar, white cheddar, or even a 50-50 mix. 

Instructions

Step 1: Sauté the aromatics. Melt the butter in a large skillet over medium heat, then add the onion, bell pepper, and mushrooms. Sauté until they start to soften.

Step 2: Cook the veggies. Stir the zucchini and cherry tomatoes into the skillet. Sauté until tender. 

Step 3: Whisk the eggs. While the veggies finish cooking, whisk the eggs, milk, salt, pepper, and basil together in a large bowl. 

Step 4: Assemble the quiche. Spread the sautéed vegetables evenly in a greased pie pan. Sprinkle half of the shredded cheese over the top, then pour the egg mixture over everything. Top with the remaining cheese.

Step 5: Bake. Bake the quiche until the center is set and the top is lightly golden brown.

Step 6: Cool and serve. After baking, let the quiche cool for about 15 minutes before slicing. Top with fresh basil if you’d like, and enjoy! 

Tips and FAQs

• Take your time when whisking the eggs—I’m talking about at least a 45-second whisk. You should see a light layer of foam rise to the surface when you’re done. This extra whisking leads to a fluffier, more custardy texture once baked. 
• You always want to sauté vegetables before baking them in a quiche. Doing this first will cook out any excess moisture that would otherwise make the quiche soggy.
• Bake the quiche in a glass or ceramic pie dish. Metal pans conduct heat more quickly, which can cause the edges to overcook before the center is set.

Variations

There are a few ways you can put your own spin on this brunch classic:

• Change the cheese: Cheddar is classic, but don’t be afraid to get creative with a blend of Gruyère, Fontina, Swiss, and/or mozzarella. Feta and even goat cheese are also great and will give the quiche a bolder flavor. 
• For a dairy-free version, use plant-based butter, unsweetened non-dairy milk, and either skip the cheese or substitute shredded vegan cheese. 
• Mix and match the veggies: Add spinach, kale, broccoli, asparagus, chopped artichoke hearts, or roasted sweet potatoes. Just be sure to cook any watery veggies first to avoid sogginess.
• Want mini quiches instead? Pour the filling into a greased muffin tin and bake for 20 to 25 minutes. These crustless veggie quiche bites are perfect for brunch spreads, lunchboxes, or meal prep!

Serving suggestions

If you’re keeping things meat-free, I recommend serving this crustless vegetable quiche with your favorite vegetarian breakfast dishes, like crispy tempeh bacon, plant-based sausage links, breakfast potatoes, and fresh fruit. 

For a full-on brunch vibe, serve this quiche alongside dishes like Greek yogurt fruit salad, baked goods like coffee cake muffins or maple bacon scones, and perhaps a sparkling mimosa!

Is a quiche the same as a frittata?

They may look the same, but frittatas are closer to an omelet than a quiche. Unlike a frittata, which is cooked on the stovetop and sometimes finished in the oven, a crustless quiche is baked in a pie dish and has a softer, creamier custard-style filling, thanks to the higher ratio of milk or cream.

How long should I bake a crustless quiche?

Bake it at 350°F for 45 to 50 minutes. Every oven is a little different, so start checking for doneness around the 40-minute mark. You’ll know it’s done when the edges are golden and the center is just set with a slight jiggle.

Can I make this quiche ahead of time?

Yes, this crustless quiche is perfect for meal prep. You can make it up to 3 days in advance and store it (covered) in the fridge. Reheat the slices in the microwave or a low oven until warmed through. It also tastes great cold or at room temperature.

Storage

Refrigerator: Leftover quiche keeps in the fridge for 3 to 4 days. Just wrap the individual slices in plastic or place them in airtight containers before storing.

Freezer: Slice the cooled quiche, wrap each slice in a layer of plastic and foil, and freeze for up to 2 months. 

Reheating: To reheat, bake from frozen at 350°F for about 20 to 25 minutes or until heated through.

More baked egg recipes

• Sun-Dried Tomato Frittata
• Spinach Mushroom Quiche 
• Sweet Potato Frittata

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Print

Crustless Vegetable Quiche

This Crustless Vegetable Quiche bakes colorful, caramelized veggies into soft, custardy eggs to give you the ultimate low-carb, high-protein vegetarian breakfast, brunch, or lunch. Meal-prep friendly!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Keyword crustless quiche, quiche

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 293kcal

Author Erin Alvarez

Ingredients

• 2 tbsp butter
• 1/2 cup red onion diced
• 1 red bell pepper diced
• 1 cup baby bella mushrooms sliced
• 1 small zucchini chopped
• 1/2 cup grape tomatoes halved
• 6 eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp basil
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese sharp cheddar or white cheddar; divided
• fresh basil for garnish

Instructions

• Preheat oven to 350°F and spray a 9" pie pan with nonstick spray; set aside.
• Melt the butter in a large skillet over medium heat. Once melted, add the red onion, bell pepper and mushrooms and sauté for 3-4 minutes.
• Next, add the zucchini and tomatoes and sauté for an additional 3-4 minutes.
• While the vegetables are cooking, whisk the eggs, milk, salt, basil, and pepper together in a large bowl.
• Once the vegetables are cooked, transfer them to the pie pan. Sprinkle half of the cheese over the vegetables, then pour in the egg mixture. Sprinkle the remaining cheese on top.
• Bake the quiche for 45-50 minutes until the eggs have set and the edges are golden. Remove from the oven and let the quiche sit for 15 minutes before slicing. Top with fresh basil and enjoy!

Notes

*Calories are per serving and are an estimation

 

Nutrition

Calories: 293kcal | Carbohydrates: 7g | Protein: 17g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 289mg | Sodium: 661mg | Potassium: 410mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1961IU | Vitamin C: 47mg | Calcium: 293mg | Iron: 2mg