Crock-Pot Egg Bake Recipe

Want one of the easiest and most delicious recipes you will ever make? 😊 If you have a Crock-Pot, you’re in for a treat. If you find it hard to get your three whole eggs in per day (as recommended by Jim), you’re about to be saved! Cue the Crock-Pot egg bake recipe!

12 eggs (you’ll need to beat the eggs)
1 cup of milk (any milk you prefer – cow’s milk, almond milk, etc.)
1 bag of frozen hash browns
Salt and pepper to taste
1 red bell pepper
1 onion
1 Tbsp of ground mustard powder (I’ve been told this is a great addition to the spice of this recipe, so I recommend getting this; otherwise, it’s optional)
Cooking spray
Salt and pepper to taste

Optional ingredients:
1 bag of shredded cheese of choice
1 bag of breakfast sausage (or a few sausage links)
Ground chicken, turkey or beef
If you like it spicy, add jalapeños!

1. Spray the whole Crock-Pot with cooking spray so the egg bake doesn’t stick when finished. Spread the hash browns to line the bottom of the Crock-Pot.

2. Mix the eggs, mustard powder, salt and pepper, pepper, onion, and milk together in a bowl and literally just dump it in the Crock-Pot! 😝 If you’re adding cheese and sausage, cook the sausage first. Spread the sausage over the hash browns first, add the cheese over the sausage, then add the egg mixture.

Cook on low for anywhere between 6 to 8 hours; I would lean toward the 6-hour mark.

This is as simple as it gets! BOOM – easiest breakfast ever.

Macros (for just the base recipe – no optional ingredients)
Calories: 1,676
Protein: 96 g
Carbs: 185 g
Fat: 51 g

Divide the food up however you would like serving-wise. I know it’s a lot of carbs, so you also have the option to leave the hash browns out (however, it won’t be as yummy).


Meet JYM Girl Katie Kollath, MS