Crock -Tober Fest- Breakfast Style

This is a hit at my house with my kids and it’s also a hit for me as it’s so quick to prepare. In fact, I prepare it the night before, and then pull the crockpot out of the refrigerator at 4:30am. Its ready to eat when I am. It’s a great medley of sweet potatoes, scrambled eggs, veggies, and bacon – all in one.

Breakfast Casserole in the Crockpot

  • 12 eggs
  • 2 teaspoons ground mustard
  • ½ teaspoon garlic salt
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 30-ounce bag sweet potato cubes (or fresh sweet potato cubes cut in chunks)
  • 4 slices cooked bacon
  • ½ onion, roughly chopped
  • 2 bell peppers, roughly chopped
  • 1 small head broccoli, roughly chopped


In a medium bowl, whisk together eggs, mustard, garlic salt, salt and pepper. Set aside.

Lightly grease the bottom of the crockpot. Place half the potatoes on the bottom. Layer with half the bacon, onion, bell peppers, and broccoli. Add the other half of the potatoes, then top with the rest of the veggies. Pour the egg mixture on top. Cover and cook for 4 hours on low. Serve it hot!

Quick tip: Riced sweet potatoes and broccoli can also be used. Frozen pepper and onions make for a faster prep time.

Enjoy Good Food,

Coach Nancy

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