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.

A skillet filled with sautéed potatoes, reminiscent of slow cooker breakfast delights, is mixed with diced vegetables and bacon bits. It sits on a textured surface with slices of bread and a jam jar visible in the background.

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.
A cast iron skillet brimming with sautéed sliced potatoes, crispy bacon, green onions, and vibrant red bell peppers evokes the savory essence of slow cooker breakfast potatoes.

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!

Diced bacon pieces sizzle in a pan, mingling their savory aroma with the rich essence of slow cooker breakfast potatoes, all stirred gently with a wooden spoon.

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.

Slow Cooker Breakfast Potatoes combine chopped potatoes, bacon, cheese, and vegetables in a foil-lined container for an easy morning meal.

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!

A slow cooker breakfast dish featuring baby potatoes, chopped bell peppers, and diced ham, all beautifully garnished with lime slices.

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.
A skillet filled with sautéed baby potatoes, diced bacon, red bell peppers, green onions, and melted cheese offers the perfect harmony of flavors similar to slow cooker breakfast potatoes.

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

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just peel and cut them into evenly sized-cubes.

Can I cook this on high instead of low?

Yes, but keep an eye on it. Cooking on high will reduce the time but may require more stirring.

Can I leave out the condensed soup?

You can, but the dish may be less creamy. Substitute with a homemade cheese sauce (detail in recipe card) for a similar texture.

Can I prep this dish ahead of time?

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.

A plate of seasoned slow cooker breakfast potatoes topped with crispy bacon, shredded cheese, and green onions, finished with a dollop of sour cream. Slices of multigrain bread are visible in the background.

More Breakfast Recipes You’ll Love!

❤️ Love what you see? Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun! 

Recipe Card

Slow Cooker Bacon and Ham Breakfast Potatoes | Mommy's Home Cooking

Slow Cooker Breakfast Potatoes (Easy!)

Oriana Romero
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.
3.63 from 16 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 servings

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)

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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!
Oriana’s Notes
 
Cheese: You can use Monterey Jack cheese with or without jalapeno peppers…it’s up to you! Or substitute with Cheddar, Colby, or Mexican blend.
 
Condensed cheddar cheese soup:  If you don’t want to use the canned soup, you can make your own by simply melting 3 tablespoons unsalted butter and adding 3 tablespoons of all-purpose flour; 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. Use this mixture instead of the canned soup in the recipe.
 
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.
 
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.
 
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.
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 453kcalCarbohydrates: 28gProtein: 19gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 67mgSodium: 1029mgPotassium: 864mgFiber: 4gSugar: 4gVitamin A: 1247IUVitamin C: 62mgCalcium: 141mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Share your Creations!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Course Breakfast
Cuisine American
Calories 453
Keyword bacon breakfast potatoes egg-free ham slow cooker

This was a sponsored post written by me on behalf of Smithfield®.

Similar Posts

3.63 from 16 votes (16 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. 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.

    1. 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.

    2. 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.