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.
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 & LeftoversStore any leftovers in an airtight container in the fridge for up to three days.FreezingYou can freeze this in an freezer-safe container in individual portions for up to three months.