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Crock Pot Breakfast Casserole – Cooked Overnight & Ready To Eat In The Morning

If you want a complete breakfast meal to be ready when you get up in the morning, you are going to love this Crock Pot Breakfast Casserole recipe.

A complete breakfast that includes potatoes, breakfast meat, eggs, cheese and milk are layered inside a slow cooker. Then it is set on low to cook overnight.

When you wake up in the morning, all you have to do is grab a plate and dig in to a delicious breakfast that the entire family will enjoy!

crock pot breakfast casserole
A piece of breakfast casserole that was cooked overnight in a slow cooker.

Best of all the ingredients can be customized to your preferences. For instance, you can use whatever breakfast meat that you have on hand.

Crumbled bacon, sausage or diced ham are the first ingredients that come to my mind. And for those who like things a little spicy, you will love making this recipe using hot sausage.

However, if you have someone in your family that can’t eat pork, there are other options. The first option is to use ground turkey sausage instead.

You can find a roll of turkey sausage next to the ground pork sausage at most large grocery stores. Just be sure to add oil to the skillet when you go to cook it so that it doesn’t stick.

However the second option will also please the vegetarian eaters as well. Use a plant based sausage in this breakfast casserole.

Plant based products have come a long way in regards to taste. It is a great option for those who can’t eat pork or meat at all.

When To Make This Overnight Breakfast Casserole

I first started making Breakfast Casserole to serve on Christmas morning. The last thing that I wanted to do was to spend a lot of time in the kitchen cooking while everyone was opening presents.

Therefore, I prepared all the ingredients, mixed them together and put them in a casserole dish. Then I would let the Overnight Breakfast Casserole sit in the refrigerator overnight.

When I got up the next morning, all I had to do was put the casserole in the oven and let it bake. Although it is a great way to save time in the kitchen, I decided that I wanted a recipe that we could eat as soon as everyone was awake.

frozen hash browns
The base of the breakfast casserole starts with frozen hash browns.

And the simple solution was to cook a breakfast casserole overnight in my 6 quart Crock Pot. It is the perfect way to get breakfast on the table without any work on the actual holiday.

Although I still make it on Christmas, Thanksgiving and Easter morning, I have found that this recipe is great to make for various reasons.

First, on a busy weekend when you have to be out the door early in the morning, it is great to have the casserole ready to eat when you get up. It has been a life saver on several mornings where we had to be at the ball field all day long.

But it is also great to make the morning before leaving for vacation. With the use of a Slow Cooker Cooking Bag, paper plates and forks, there is no clean up and everyone is full before the trip gets started.

Ready To Eat In Just 2 Hours

However, this recipe doesn’t have to be cooked overnight. Instead, place your slow cooker on the high setting and make breakfast for dinner!

It also makes a great brunch recipe when you are gathering with friends and family after church. Or how about giving the gift of food to a family in need?

Simply cook the recipe as instructed. Then slice the breakfast casserole and remove it from the crock pot with a spatula.

Place it in a foil pan and cover. Then it can easily be transported to wherever it needs to go!

layering vegetables and meat on top of hash browns
You can use a variety of ingredients to make your breakfast casserole. Here I used frozen hash browns, sausage, onions and bell peppers.

Crock Pot Breakfast Casserole

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

  • 30 ounces frozen shredded Hash Browns
  • 1 pound cooked sausage, crumbled
  • 1/4 cup diced onion
  • 1/4 cup diced sweet bell pepper, (red, orange or yellow)
  • 1/4 cup diced green pepper
  • 12 ounces sharp cheddar cheese, shredded
  • 12 eggs
  • 1 cup milk
  • 1 teaspoon dry ground mustard
  • salt & pepper, to taste

INSTRUCTIONS

Spray a 6 quart crock pot with non stick cooking spray. Then add half of the frozen hash browns and spread out evenly, breaking up large clumps if necessary.

Next, add half of the sausage, onions, peppers and cheese on top of the hash browns. Repeat the layers of the remaining hash browns, meat, onions, peppers, and cheese. Set aside.

In a large bowl add the eggs, milk, and dry ground mustard. Whisk until you can no longer see any full egg yolks.

Pour the egg mixture over top of the ingredients in the crock pot. Cover and cook on low for 7-8 hours (or overnight). Or cook on high for 2-3 hours or until the eggs are set.

Serve warm

cheese on top of breakfast casserole
Be sure to layer the ingredients so that the cheese is on top. Then pour the egg mixture over the entire casserole.

Helpful Recipe Tips When Making Crock Pot Breakfast Casserole

1. Use Only Frozen Hash Browns

This recipe works best when using frozen shredded hash browns. Do not use frozen diced potatoes in this recipe as they will not cook properly.

And be sure to keep the potatoes frozen until you are ready to assemble the casserole. If the hash browns are clumped together use your hands to break them up.

However, it is okay if a few strands are stuck together. You just don’t want a large clump layered in your casserole.

2. Add Other Vegetables

Feel free to add or remove the vegetables based on your taste preference. Think about adding any vegetable that you would normally find inside an omelet.

Here are some vegetables that are most often added to crock pot breakfast casserole: mushrooms, tomatoes sautéed spinach, kale, garlic, and zucchini.

You can add anything to make it how you like it! It is a great way to use the leftover veggies from last night’s dinner.

cooked crock pot breakfast casserole
The casserole is cooked and ready to serve when the eggs are cooked through and set.

3. Meat or Meatless

As mentioned above, you can use whatever breakfast meat that you have on hand. It is a great way to use leftover ham from your Easter or Christmas celebration.

However, don’t just think about using breakfast meats. I have added Smoked Brisket, leftover pot roast and shredded chicken to the crock pot when making this breakfast casserole before.

And they all turn out delicious!

Although, if you aren’t a meat eater at all, simply leave it out and add more veggies instead. Or add in a plant based meat if you prefer.

4. Milk

You can use any type of milk in this recipe. Full fat, 2% or skim milk will all be fine to use to make this casserole.

And if you prefer a nut or plant based milk, you can use that as well. Although, be sure that it is plain and unsweetened milk and not vanilla flavored.

Be sure to try this recipe and make it how you and your family and/or friends would like it!

Enjoy! Mary

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Crock Pot Breakfast Casserole

Crock pot breakfast casserole

A complete breakfast made in a slow cooker and cooked overnight. Ready to eat when you wake up in the morning! A great breakfast for a busy weekend, for brunch, or for an easy holiday breakfast meal for the family.

Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes

Ingredients

  • 30 ounces frozen shredded Hash Browns
  • 1 pound cooked sausage, crumbled
  • 1/4 cup diced onion
  • 1/4 cup diced sweet bell pepper, (red, orange or yellow)
  • 1/4 cup diced green pepper
  • 12 ounces sharp cheddar cheese, shredded
  • 12 eggs
  • 1 cup milk
  • 1 teaspoon dry ground mustard
  • salt & pepper, to taste

Instructions

  1. Spray a 6 quart crock pot with non stick cooking spray. Then add half of the frozen hash browns and spread out evenly, breaking up large clumps if necessary.
  2. Add half of the sausage, onions, peppers and cheese on top of the hash browns.
  3. Repeat the layers of the remaining hash browns, meat, onions, peppers, and cheese.
  4. In a large bowl add the eggs, milk, and dry ground mustard. Whisk until you can no longer see any full yolks. Pour the egg mixture over top of the ingredients in the crock pot.
  5. Cover and cook on low for 7-8 hours (or overnight). Or cook on high for 2-3 hours or until the eggs are set.
  6. Serve warm

Notes

Store leftovers in an air tight container in the refrigerator for up to 5 days.

Substitute breakfast meat of your choice: crumbled bacon, diced ham, turkey sausage

Skip the meat and make this a vegetarian breakfast.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

10

Amount Per Serving: Calories: 612Total Fat: 45gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 287mgSodium: 1205mgCarbohydrates: 29gFiber: 3gSugar: 3gProtein: 24g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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