Crockpot Overnight Breakfast Casserole is a classic breakfast casserole with eggs, sausage, bacon, hash browns, and cheese, Great for the holidays and a crowd.
Crockpot Overnight Breakfast Casserole
With the holidays quickly (too quickly!) approaching and schedules getting busier by the minute, I’m sure you’re looking to have one less thing to worry about (or at least I am!). This Crockpot Overnight Breakfast Casserole can be the perfect answer to that request! You just put it in the slow cooker, go to sleep while it’s cooking, and serve it up in the morning!
Crockpot Overnight Breakfast Casserole is a classic breakfast casserole with eggs, sausage, bacon, hash browns, and cheese. It’s a crowd-pleaser, for sure, and Crockpot Overnight Breakfast Casserole is large enough to feed a crowd!
If you love cheese, feel free to add some extra to the layers to make the Crockpot Overnight Breakfast Casserole extra gooey and delicious.
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Crockpot Overnight Breakfast Casserole Recipe
- 1 30 oz package frozen shredded hash brown potatoes
- 1/2 lb ground sausage I used Italian sausage, browned and drained
- 1 lb bacon cooked and chopped
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 onion diced
- 1 green pepper diced
- 1 red pepper diced
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon sugar
Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
Layer half the hash browns in the bottom of the slow cooker.
Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
Whisk together eggs, milk, salt, pepper, and sugar.
Pour egg mixture over hash brown and cheese layers.
Cook on low for 6-8 hours on low or 4 hours on high.
PLEASE NOTE: Not all slow cookers cook at exactly the same temperature. You may need to adjust the cook time to your specific device to avoid burning the edges, as some readers have reported.
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