When the garden is still giving up sweet peppers and the mornings start turning just a touch cooler, a slow cooker breakfast like this feels like a little bit of country good sense. This 5-ingredient late summer breakfast magic layers fully cooked Canadian bacon with hash browns, eggs, cheese, and peppers for a hearty, hands-off meal that can feed a family without much fuss at all. It has that dependable Midwestern casserole spirit, but the crock makes it especially easy for busy mornings at home, at the lake cabin, or when folks are gathered around your kitchen table.
This breakfast is mighty good with sliced tomatoes, fresh melon, buttered toast, or a simple pan of biscuits if you want to stretch it for a crowd. I also like serving it with a little fruit preserves on the side and plenty of hot coffee, since the smoky Canadian bacon and rich eggs pair so nicely with something bright and sweet.
5-Ingredient Slow Cooker Late Summer Breakfast Magic
Servings: 6
Ingredients
8 ounces fully cooked Canadian bacon slices
20 ounces frozen shredded hash browns, thawed
8 large eggs
2 cups shredded cheddar cheese
1 1/2 cups diced late summer bell peppers
Directions
1. Lightly grease the inside of a 5- to 6-quart slow cooker. Spread the Canadian bacon slices across the bottom, overlapping them a little to make an even layer.
2. Scatter the thawed hash browns over the bacon, then sprinkle on the diced bell peppers and 1 1/2 cups of the cheddar cheese.
3. In a medium bowl, beat the eggs until well mixed, then pour them evenly over the layers in the slow cooker. Top with the remaining 1/2 cup cheddar cheese.
4. Cover and cook on low for 4 to 5 hours, or until the eggs are set and the edges are lightly golden. Turn off the heat and let it stand for 10 minutes before slicing and serving.
5. Slice into portions and serve warm.
Variations & Tips
Add onion: If you do not mind stepping beyond the 5-ingredient idea, 1/2 cup of finely diced sweet onion adds a little more old-fashioned breakfast casserole flavor. Scatter it in with the peppers so it softens as the casserole cooks.
Swap the cheese: Monterey Jack, Colby, or a sharp white cheddar all work nicely here. A sharper cheese gives this mild casserole a little more backbone, especially if your peppers are on the sweet side.
Make it heartier: If your family likes a thicker slice, you can use up to 10 eggs without changing the rest much. Just keep an eye on the cooking time and allow a little extra time for the center to set.
Prevent excess moisture: Thaw the hash browns first and pat them dry if they seem watery. That one small step keeps the casserole from turning soggy and helps the potatoes hold together in neat servings.
Bright garden variation: Use a mix of red, yellow, and green bell peppers for a prettier late-summer look and a sweeter flavor. It makes the finished casserole especially colorful on the table when you are serving company or family after church.