Overnight Breakfast Casserole

There is nothing better than waking up to the smell of breakfast in the crockpot!  This was so tasty and was able to feed 5 guys with leftovers.  I also made my famous sticky buns.

Rating: 3 stars  Difficulty of Recipe: 4 stars
Things I did differently:  I added turkey sausage to it.
Things I would change next time:  The potatoes were soft.  Probably because you pour the egg over them.  I am going to try using a different type of potato (I used shredded) or scrambling the eggs and put them in between the layers.  
Will I make it again:  Yes, trying those changes.

6-8 Strips of Bacon
1 onion chopped
1 Green Pepper Chopped
1 clove of garlic peeled 
1 2 lb bag of frozen hashbrowns
1 1/2 cups shredded cheese
12 eggs
1 cup whole milk
1/2 tsp salt
1/2 tsp pepper

Spray crock pot with non stick cooking spray.  Cook bacon until crisp, chop then set aside.  Saute onion, bell pepper and garlic for 5 minutes.  Place 1/3 of hashbrowns on the bottom.  Add 1/3 bacon, 1/3 onion, green pepper, and 1/3 cheese.  Continue layering and end with cheese.
In large bowl mix eggs, milk, salt and pepper. Pour over ingredients.  Cook on low for 8-10 hours.  When done thermometer should read 160 degrees F.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I’ve seen a recipe similar to this and want to try it but am hesitant because of the milk in it. I have always been told that milk does not do well in the crockpot for any extended time. Yours sounds like it turned out fine so I think I will try it 🙂

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