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Slow Cooker Cluck and Murphy Breakfast Casserole * *

Slow Cooker Cluck and Murphy Breakfast Casserole

  • Cooking Time:

    6 hours total
  • Servings:



11 slices bacon, thin, cut into 1-inch pieces (or 1/2 a pack­age)
1 large onion, diced
1 green bell pep­per, diced (or what­ev­er col­or pep­per you pre­fer)
1/2 lb. pack­age sliced fresh mush­rooms
1 T. Dijon mus­tard
1 tsp. salt
1/‘2 tsp. black pep­per
12 eggs, light­ly beat­en (or 3 cups egg sub­sti­tute – I use the liq­uid egg)
1 1/2 c. sour cream
2.2 lb. hash browns, frozen, diced
3 c. shred­ded medi­um ched­dar cheese
6 green onions, sliced
1 T. fresh pars­ley, option­al for gar­nish

Hol­ly M. shared her recipe from Nova Sco­tia! Hol­ly says, “It may be called a ‘Break­fast Casse­role,’ but in her home they have this any time of the day., “Cluck” refers to eggs and “Mur­phy” (a com­mon Irish sur­name) refers to the potato’s rich Irish her­itage. Though fill­ing enough as a main dish, this break­fast casse­role can also be served in small­er por­tions, as a tasty side for pan­cakes or French toast or served with sausages or ham on the side.

  1. Cook bacon pieces in a skil­let over medi­um heat, stir­ring for 7 to 8 min­utes or until crispy.
  2. Place bacon on a plate lined with paper tow­els to drain. Once cool enough to han­dle, crum­ble bacon.
  3. Dis­card all but 1 T. of the bacon drip­pings. Add white onion, pep­per and mush­rooms; cook over medi­um heat, stir­ring occa­sion­al­ly, for 5 to 6 min­utes or until veg­eta­bles are ten­der.
  4. Stir in mus­tard, salt and pep­per.
  5. In a sep­a­rate bowl, whisk togeth­er eggs and sour cream.
  6. Grease a min­i­mum size 4-quart slow cook­er, with but­ter, short­en­ing or sprayed with a cook­ing spray.
  7. Trans­fer half the hash browns on the bot­tom of the slow cook­er.
  8. Even­ly spread the veg­etable mix­ture EXCEPT green onions over the hash browns.
  9. Sprin­kle with 2 cups of the cheese and half the bacon.
  10. Spread remain­ing hash browns over top.
  11. Pour egg mix­ture even­ly over top and sprin­kle with remain­ing bacon and 1 cup cheese.
  12. Cov­er and cook on Low for 4 hours and then sprin­kle the green onions on top and cook for anoth­er 2 hours on Low, or until eggs are set and edges are brown. Do not over­cook.
  13. Sprin­kle with pars­ley, if using, and serve imme­di­ate­ly.

Notes from Hol­ly:
Pho­to pro­vid­ed by Hol­ly M., and she stat­ed she did not have green onions, so she made it with­out, but rec­om­mends using them, if you like them.

Can be assem­bled up to 12 hours in advance. Cov­er and refrig­er­ate overnight. The next day,
let stoneware stand at room tem­per­a­ture for 15 min­utes before plac­ing in the slow cook­er
and begin­ning the crock­ing time.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Slow Cooker Cluck and Murphy Casserole

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlTrevorLeslie Barilla RowlesLisaRICH Recent comment authors
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Sounds del­ish! I am one per­son. Was won­der­ing if this freezes well? Would be nice to por­tion to size and heat in the morn­ing. Thanks!

Leslie Barilla Rowles
Leslie Barilla Rowles

Hi — I feel kind of fool­ish but how do I print this? 🙂


I only have a 2 quart crock pot; can this recipe be halved?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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