Go Back
+ servings
Vegetarian Crock Pot Breakfast Casserole- so yummy! Perfect for breakfast, brunch or a crowd!

Vegetarian Crock Pot Breakfast Casserole

This is the perfect vegetarian breakfast casserole to feed a crowd. Whether for a holiday or a casual Saturday, you will love this vegetarian crock pot breakfast that you can set overnight. Wake up in the morning to a delightful brunch that is already cooked
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Course Breakfast
Cuisine American
Servings 8
Calories 365 kcal


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


  • Cut any really large portobello pieces in half or thirds. Keep all pieces ½ inch or less.
  • Reserve ¼ of the green onions for garnish.
  • Spray large crock pot with a non-stick spray
  • Put half of the frozen hash browns on the bottom of the crockpot.
  • Layer in half of the green peppers, Portobello mushrooms and the remaining green onions.
  • Sprinkle on half of the cheese.
  • Repeat the three layers for the second time.
  • In a large bowl whisk together the eggs, milk, salt, and pepper. Drizzle 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!


Top with green onions!
This reheats well if you don't eat it all.


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
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!