This Overnight Breakfast Casserole is the perfect solution for a hearty and hassle-free morning meal! Assemble it the night before and wake up to a delicious, warm breakfast ready to go. With layers of crispy bacon, savory vegetables, cheesy hash browns, and a fluffy egg mixture, this casserole is sure to be a hit with the whole family.
Why You’ll Love This Recipe
- Convenient and Time-Saving: Assemble it the night before and let your slow cooker do the work overnight.
- Hearty and Satisfying: A delicious combination of savory flavors and textures.
- Customizable: Easily adapt the ingredients to suit your preferences.
Ingredients
Here’s what you’ll need to make this delicious Overnight Breakfast Casserole:
- Bacon: 6-8 strips, for a crispy and savory flavor.
- Onion: 1, chopped, for a sweet and savory base.
- Green pepper: 1, chopped, for a fresh and slightly sweet flavor.
- Garlic: 1 clove, peeled, for aromatic intensity.
- Frozen hash browns: 1 (2-pound) bag, for a crispy and hearty base.
- Shredded cheese: 1 1/2 cups, for cheesy goodness.
- Large eggs: 12, for a fluffy and protein-rich base.
- Whole milk: 1 cup, for creaminess.
- Salt: 1/2 teaspoon, to taste.
- Pepper: 1/2 teaspoon, to taste.
- Green onion: For garnish (optional).
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Overnight Breakfast Casserole
Step 1: Prepare the Ingredients
- Spray your crock pot with non-stick cooking spray.
- Cook the bacon until crisp, then chop and set aside.
- Sauté the chopped onion, green pepper, and garlic for 5 minutes.
Step 2: Layer the Ingredients
- Place 1/3 of the frozen hash browns on the bottom of the crock pot.
- Add 1/3 of the cooked bacon, 1/3 of the sautéed onion and green pepper, and 1/3 of the shredded cheese.
- Repeat the layers twice, ending with a layer of shredded cheese on top.
Step 3: Prepare the Egg Mixture
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the layered ingredients in the crock pot.
Step 4: Cook the Casserole
- Cook on low heat for 8-10 hours, or until a thermometer inserted into the center reads 160 degrees Fahrenheit (71 degrees Celsius).
Step 5: Serve
- Garnish with chopped green onions, if desired.
- Serve warm.
Pro Tips for Making the Recipe
- Customize the Ingredients: Use your favorite breakfast meats, vegetables, and cheeses.
- Use a Slow Cooker Liner: For easy cleanup, use a slow cooker liner.
- Check for Doneness: Use a food thermometer to ensure the casserole is cooked to a safe internal temperature.
- Add Spices: Add other spices such as paprika, or cayenne pepper to the egg mixture.
How to Serve
- Breakfast or Brunch: Serve this casserole as a main dish for breakfast or brunch.
- Holiday Meal: A perfect dish for holiday mornings or gatherings.
- Potluck: A crowd-pleasing option for potlucks or family gatherings.
Make Ahead and Storage
Storing Leftovers
Store leftover breakfast casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezing
It is not recommended to freeze this casserole as the texture of the potatoes and eggs may change.
FAQs
Can I use a different type of potato?
Yes, you can use diced potatoes or sweet potatoes instead of hash browns.
Can I use milk instead of whole milk?
Yes, you can use milk, but the casserole will be less creamy.
Can I make this casserole vegetarian?
Yes, simply omit the bacon and add extra vegetables.
How can I make this casserole spicier?
Add a pinch of red pepper flakes, a diced jalapeño, or a dash of hot sauce to the egg mixture.
Print
Overnight Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Total Time: 8 hours 15 minutes (minimum)
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Crockpot
- Cuisine: American
Description
This Overnight Breakfast Casserole is a convenient and delicious way to start your day. Layered with crispy bacon, sautéed vegetables, hash browns, and cheese, this casserole cooks slowly in a crockpot overnight, leaving you with a warm and satisfying breakfast ready when you wake up.
Ingredients
- 6–8 strips bacon
- 1 onion, chopped
- 1 green pepper, chopped
- 1 clove garlic, peeled and minced
- 1 (2-pound) bag frozen hash browns
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 12 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Green onions, chopped (for garnish)
Instructions
- Prepare Bacon and Vegetables: Spray a crockpot with non-stick cooking spray. Cook the bacon in a skillet until crisp. Chop and set aside. In the same skillet, sauté the chopped onion, green pepper, and minced garlic for 5 minutes, until softened.
- Layer Casserole: Place ⅓ of the frozen hash browns on the bottom of the crockpot. Layer with ⅓ of the cooked bacon, ⅓ of the sautéed vegetables, and ⅓ of the shredded cheese. Repeat the layers two more times, ending with a layer of cheese on top.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the layered ingredients in the crockpot.
- Cook: Cover the crockpot and cook on low for 8-10 hours, or until the eggs are set and a thermometer inserted into the center reads 160°F (71°C).
- Garnish and Serve: Garnish with chopped green onions and serve warm.
Notes
- You can use any combination of vegetables and cheeses you prefer.
- For a spicier casserole, add a pinch of red pepper flakes to the vegetable mixture or use pepper jack cheese.
- If you don’t have a crockpot, you can bake this casserole in a preheated oven at 350°F (175°C) for about 1 hour, or until the eggs are set.
- Ensure the center of the casserole is cooked through before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 250mg
