Crock-Pot Biscuit Breakfast Casserole Slow Cooker Recipe

Recipe Category: Slow-Cooker

Crock-Pot Biscuit Breakfast Casserole Slow Cooker Recipe


  • 1 teaspoon Butter Softened
  • 16.3 ounces Refrigerated Biscuits
  • 4 large Eggs
  • 1/4 cup Milk
  • 1/2 cup Shredded Cheddar Cheese
  • 5 ounces Bacon Cooked and Chopped


  1. Butter the sides and bottom of either a 3-4 quart casserole or 6 quart oval slow cooker
  2. Open the refrigerated biscuits and lay the biscuits in a single layer in the bottom of the slow cooker
  3. In a medium mixing bowl, mix together the eggs, milk, cheese and bacon
  4. Pour egg mixture evenly over the top of the biscuits
  5. Cover and cook on HIGH for 1 1/2 to 2 hours or until the sides of the biscuits are lightly browned and the egg mixture is fully cooked
  6. Garnish with a sprinkle of chopped fresh parsley before serving

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