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.
Overnight Breakfast Casserole on a blue plate with a metal fork.
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.
Overnight Breakfast Casserole in a crockpot before the egg is poured on it.
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.
Mixed egg being poured over the ingredients for the breakfast casserole in a crockpot.

Overnight Breakfast Casserole

Prep Time 15 minutes
Slow Cooker 8 hours
Total Time 8 hours 15 minutes
Author Alyssa Rivers
Servings 6 Servings

Description

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.


Course Breakfast
Cuisine American
Keyword breakfast casserole, casserole

Ingredients

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

Instructions

  1. 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.
  2. 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.

Nutrition Facts

Serves: 6

Calories415kcal (21%)Carbohydrates16g (5%)Protein24g (48%)Fat28g (43%)Saturated Fat13g (65%)Cholesterol376mg (125%)Sodium671mg (28%)Potassium469mg (13%)Fiber1g (4%)Sugar4g (4%)Vitamin A898IU (18%)Vitamin C22mg (27%)Calcium311mg (31%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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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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