These Slow Cooker Breakfast Potatoes are packed with all the best breakfast flavors: tender potatoes, crispy bacon, savory ham, gooey cheese, and just the right amount of seasoning. It’s like comfort food meets breakfast magic! It’s ridiculously easy to make, and you can prep it the night before for a no-stress morning.
Oriana’s Thoughts On The Recipe
There’s something magical about waking up to a ready-to-eat breakfast, and this Slow Cooker Breakfast Potatoes recipe delivers just that! I’ve always been a fan of hearty breakfasts that bring everyone to the table with smiles, and this recipe is a real crowd-pleaser. Packed with all the good stuff – bacon, ham, cheese, and tender potatoes – it’s comfort food at its finest.
I love how versatile and effortless it is. Plus, the slow cooker does all the work, so you can focus on other things or just enjoy a lazy morning.
And let’s talk about how this recipe feeds a hungry crowd! It’s perfect for holiday mornings, potlucks, or any time you’re hosting family and friends. Trust me, once you make this dish, it’ll earn a permanent spot in your recipe rotation.
What I Love About This Recipe
- Ridiculously Tasty and Easy: Who knew something this delicious could be so simple to make? Just toss everything in the slow cooker and let it work its magic. No fancy techniques or skills are required!
- A Breakfast Classic in Every Bite: Potatoes, bacon, ham, and cheese – need I say more? This recipe combines all the breakfast favorites into one mouthwatering dish.
- Perfect for Feeding a Crowd: Whether you’re feeding a hungry family or hosting brunch, this recipe is a lifesaver. It’s hearty, satisfying, and stretches easily to serve several people.
- Make-Ahead Wonder: Want to make mornings easier? Prep everything the night before, so wake up to a ready-to-eat breakfast potatoes. It’s perfect for those busy mornings when the time feels like it’s slipping away.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Baby Potatoes: These become tender and buttery as they cook. You can use Yukon Gold or red potatoes.
- Bacon: Adds smoky, savory goodness. Note: Turkey bacon works if you prefer a lighter option.
- Diced Ham: Brings a hearty, meaty flavor. Use leftover ham or even cooked sausage as a substitute.
- Onion: Adds a touch of sweetness and depth. Note: Yellow or white onions work best.
- Bell Peppers: Brightens the dish with color and a hint of sweetness. Note: Use any color you like.
- Monterey Jack Cheese: Provides a creamy, melty finish. Note: Cheddar or Colby Jack are great alternatives.
- Condensed Cheddar Cheese Soup: Acts as a creamy base for the dish. Substitute with cream of chicken soup or make your own sauce if needed (details in recipe card).
- Green Onions: For a pop of freshness and color. Note: You can omit if you’re not a fan.
- Water: Helps create steam and prevents sticking. Note: Broth can be used for extra flavor.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free condensed mushroom soup. Or you can make your own by simply melting 3 tablespoons unsalted butter and adding 3 tablespoons GF all-purpose flour blend; mix until it forms a paste. Then whisk 1 cup milk and bring to a boil; simmer for 2 -3 minutes until it starts to thicken. Add 1/2 cup shredded cheddar; mix until smooth. Add this mixture to the potatoes instead of the canned soup.
- Dairy-Free: Substitute the cheese and condensed soup with dairy-free alternatives. You can make your own condensed soup mixture by simply melting 3 tablespoons unsalted butter and adding 3 tablespoons flour; mix until it forms a paste. Then whisk 1 cup dairy-free milk and bring to a boil; simmer for 2 -3 minutes until it starts to thicken. Add 1/2 cup dairy-free shredded cheddar; mix until smooth. Add this mixture to the potatoes instead of the canned soup.
Potential Recipe Challenges & Pro Tips
- Potatoes Cooking Unevenly: If some potatoes are undercooked while others are mushy, it could be due to uneven slicing. Pro Tip: Cut your baby potatoes into evenly sized pieces to ensure they cook at the same rate.
- Overcrowding the Slow Cooker: An overfilled slow cooker can lead to uneven cooking. Pro Tip: Ensure your slow cooker is no more than 2/3 full for the best results.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Saute The Bacon And Jam
Heat a large skillet over medium heat. Add the bacon, ham, and onion, and cook until the bacon is browned and the onion is tender. Drain off any excess fat.
Shortcut Tip: If your slow cooker has a “sauté” mode, you can do this step directly in the slow cooker—one less pan to clean!
Step 2 -Add Everything To The Solow Cooker
Add the bacon mixture to the slow cooker, then layer in the potatoes, cheese, green onions, and sweet peppers. In a medium bowl, whisk together the soup and water. Pour the mixture over the ingredients in the slow cooker and gently stir to combine.
Step 3 – Slow Cook
Cover and cook on low for 8–9 hours or high for 3–4 hours, until the potatoes are tender and all the flavors meld together beautifully. Give everything a good stir before serving. If you’re feeling fancy, top with extra cheese and a dollop of sour cream. Enjoy!
Extra Recipe Tips For Success
- Liner the inside of your slow cooker with a slow cooker liner or foil, and spray with non-stick spray to make cleanup a breeze.
- For extra crispiness, pop the finished dish under the broiler for a few minutes before serving.
- Stir the ingredients gently halfway through cooking to ensure even heat distribution.
Variations & Additions
- Meats: Add cooked sausage or chorizo for a spicy kick.
- Spicy: Sprinkle with red pepper flakes or paprika for extra flavor.
- Veggies: Mix in spinach or kale for a boost of greens.
- Vegetarian: Skip the bacon and ham, and add more veggies like mushrooms or zucchini.
Serving Suggestions
Serve these breakfast potatoes alongside Breakfast Casserole Without Eggs, fresh fruit, pancakes, or toast. They’re also great as a standalone dish with a dollop of sour cream or salsa on top.
Storing and Freezing Instructions
Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Transfer cooled leftovers to a freezer-safe bag or container and freeze for up to 2 months. Reheat in the oven or microwave until warmed through.
Frequently Asked Questions
Absolutely! Just peel and cut them into evenly sized-cubes.
Yes, but keep an eye on it. Cooking on high will reduce the time but may require more stirring.
You can, but the dish may be less creamy. Substitute with a homemade cheese sauce (detail in recipe card) for a similar texture.
Definitely! Assemble everything in the slow cooker up to 24 hours ahead of time, cover, and refrigerate. When ready to start cooking it, stir everything together before turning it on.
More Breakfast Recipes You’ll Love!
- Eggless Easy Mini Quiche
- Breakfast Egg Muffins Without Eggs (Quick & Easy)
- Eggless Homemade English Muffins
- Fluffy Whole Wheat Pancakes (No Eggs – No Sugar)
- Eggless Waffles
- Browse more recipes…
Recipe Card
Slow Cooker Breakfast Potatoes (Easy!)
Equipment
Ingredients
- 1 lb (450 g) bacon, cut into 1/2-inch strips
- 8 oz (226 g) diced ham
- 1 medium onion, chopped
- 2 lbs (900 g) baby potatoes, scrubbed and halved
- 1 cup shredded Monterey Jack cheese (see notes)
- 2 green onions, sliced
- 2 bell peppers, chopped (I used red and green)
- 10.5 oz (298 g) condensed cheddar cheese soup (1 can – see notes for substitute)
- ¼ (60 ml) hot cup water
Toppings (optional)
- More cheese
- Sour Cream
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Heat a large skillet over medium heat. Add the bacon, ham, and onion, and cook until the bacon is browned and the onion is tender. Drain off any excess fat.Shortcut Tip: If your slow cooker has a "sauté" mode, you can do this step directly in the slow cooker—one less pan to clean!
- Add the bacon mixture to the slow cooker, then layer in the potatoes, cheese, green onions, and sweet peppers.
- In a medium bowl, whisk together the soup and water. Pour the mixture over the ingredients in the slow cooker and gently stir to combine.
- Cover and cook on low for 8–9 hours or high for 3–4 hours, until the potatoes are tender and all the flavors meld together beautifully.
- Give everything a good stir before serving. If you’re feeling fancy, top with extra cheese and a dollop of sour cream. Enjoy!
- Gluten-Free: Use a gluten-free condensed mushroom soup. Or you can make your own by simply melting 3 tablespoons unsalted butter and adding 3 tablespoons GF all-purpose flour blend; mix until it forms a paste. Then whisk 1 cup milk and bring to a boil; simmer for 2 -3 minutes until it starts to thicken. Add 1/2 cup shredded cheddar; mix until smooth. Add this mixture to the potatoes instead of the canned soup.
- Dairy-Free: Substitute the cheese and condensed soup with dairy-free alternatives. You can make your own condensed soup mixture by simply melting 3 tablespoons unsalted butter and adding 3 tablespoons flour; mix until it forms a paste. Then whisk 1 cup dairy-free milk and bring to a boil; simmer for 2 -3 minutes until it starts to thicken. Add 1/2 cup dairy-free shredded cheddar; mix until smooth. Add this mixture to the potatoes instead of the canned soup.
- Potatoes Cooking Unevenly: If some potatoes are undercooked while others are mushy, it could be due to uneven slicing. Pro Tip: Cut your baby potatoes into evenly sized pieces to ensure they cook at the same rate.
- Overcrowding the Slow Cooker: An overfilled slow cooker can lead to uneven cooking. Pro Tip: Ensure your slow cooker is no more than 2/3 full for the best results.
- Liner the inside of your slow cooker with a slow cooker liner or foil, and spray with non-stick spray to make cleanup a breeze.
- For extra crispiness, pop the finished dish under the broiler for a few minutes before serving.
- Stir the ingredients gently halfway through cooking to ensure even heat distribution.
- Meats: Add cooked sausage or chorizo for a spicy kick.
- Spicy: Sprinkle with red pepper flakes or paprika for extra flavor.
- Veggies: Mix in spinach or kale for a boost of greens.
- Vegetarian: Skip the bacon and ham, and add more veggies like mushrooms or zucchini.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This was a sponsored post written by me on behalf of Smithfield®.
Why shown as totally done in fry pan ??? Can we do it all in fry pan rather than wait so long for slow cooker ? Would really appreciate some sort of answer…This is one of the best I have ever seen !!!
Thnks……JH.
Hello Jonh! The idea is that you set your slow cooker in the night and then when you wake up the potatoes will be ready, but if you prefer you can make it in a skillet. If you make this recipe in the skillet cook the potatoes over low heat until tender and then add the cheese soup with water. Thanks for trying my recipe.
The reason for the slow cooker is that you can put the ingredients in the slow cooker at night before bedtime, turn it on, go to bed, and awaken to a cooked , hot breakfast. Of course you can cook the ingredients in a skillet any time you want.
That’s is right, Carol!! ?