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.
For more Crockpot Recipes all month long, be sure to check in at our Crocktober Main Page.
Crockpot Overnight Breakfast Casserole Recipe
Crockpot Overnight Breakfast Casserole
Ingredients
- 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
Instructions
- 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.
Notes
Did you like this Crockpot Overnight Breakfast Casserole recipe? Find more on my Breakfast and Crockpot boards on Pinterest!
If you liked this Crockpot Overnight Breakfast Casserole recipe, you might also like
Banana Blueberry French Toast Bake
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cdloken says
October 2, 2015 at 8:43 amOh my goodness-your breakfast casserole looks so YUMMY! Pinning so I can try your recipe next weekend for a family gathering!
Margot C says
October 4, 2015 at 12:11 amI’m not usually a breakfast casserole maker, but this looks so simple and lovely. I’m sort of also considering making it without the eggs (maybe add some cream instead or something for that layer) and then serving it with customized eggs the next morning.
Julie says
December 16, 2015 at 7:55 pmIf I cut the recipe in half does it still need to cook the full 8 hours?
Michelle says
December 16, 2015 at 8:47 pmI’ve never tried it, but I would think you would want to cut cook time to 4-6 hours. If you try it, let me know how it goes!
Elly says
December 17, 2015 at 5:17 pmThis looks amazing! I may just do one meat instead of 2 but it looks great! Thank you for the recipe, I will be trying it for Christmas morning. One question, how long would this keep in the fridge or could I freeze any leftovers? Thanks again!
Jewel says
December 23, 2015 at 9:33 amDid you cook yours on high or low? Making this for xmas brunch and I don’t want to mess it up!
Michelle says
December 23, 2015 at 11:41 amDefinitely Low, if you’re making it overnight.
Robin says
December 24, 2015 at 6:40 pmDo you cook the sausage first or let it cook in the crockpot? Looks so yummy! Going to try it!
Michelle says
December 25, 2015 at 6:54 pmSausage should be browned ahead of time. Let me know if you have any more questions!
Mary says
August 11, 2016 at 9:19 pmI made mine using a crock pot liner bag. If you use a crock pot liner you can carefully lift the casserole out of the crock pot and put it in a dish–bag and all! I needed a disposal dish to take this dish to a pot luck and this was a good solution. It will be easier if you use a 2nd set of hands when lifting.
Michelle says
August 16, 2016 at 8:27 amThat’s a great idea, Mary. Thanks so much for sharing!
Mary Kendall says
December 23, 2016 at 10:54 amGod Bless whoever invented crock pot liners. Thanks for that reminder/tip.
Patti says
April 29, 2017 at 9:02 amWhen you made it for pot luck did you still cook it over night? Our pot luck starts at around noon.
Elizabeth says
October 3, 2016 at 6:21 pmSo does the bacon and sausage need to.be fully cooked beforehand?
Michelle says
October 4, 2016 at 6:21 amYes
Shannon says
December 25, 2015 at 1:09 amMaking this right now for breakfast tomorrow morning. Will report back about how it goes. Making recipe as is but may add some garlic powder to my eggs.
Taylor says
March 5, 2016 at 12:14 pmI plan on making this for a bridal shower brunch, how long do you think I could leave this on the warm setting? And do you think I could cook this longer, than the 8 hours, on a low setting without the eggs over cooking? Any other tips will be much appreciated! Thanks!
Michelle says
March 5, 2016 at 3:21 pmI think the eggs would probably over cook if you added any cook time to it. I haven’t done it with this recipe, but in the past I’ve cooked a recipe *almost* all the way (so like 6ish hours). Then refrigerated until I needed it. Then cooked it for the remaining cook time, plus an hour (that would be 3 hours for this recipe) to account for it being cold from the refrigerator. That might work.
And for warming, I’ve had it set for warm for 3 hours, and it was okay then. I would just try to keep an eye on it.
Brooke Chavez says
April 4, 2016 at 11:09 amWas very exited about finding this recipe! I’m all about convenience so I opted for the fully cooked sausage crumbles from Jimmy Dean. I made this for brunch Sunday afternoon but was worried about the cook time since my crock pot does cook hot at low. I wanted to serve at 11:30, so I got up at 4 am to start it. I put everything in the crock pot ahead of time except the egg mixture. I used 1 bag of Simply Potatoes (shredded), 2 bags of Jimmy Dean Meat Lovers Sausage/Bacon crumbles (fully cooked). 1 chopped onion, and 2 cans of mild chopped green chilies instead of the bell peppers and layered everything per the instructions.. It was ready to eat in 6 hours, so I turned it on warm and lifted the lid, the edges were getting dark. I heated flour tortillas and offered fresh salsa and sour cream to make breakfast tacos! OMG – this was a huge hit with my guests! I used a 6 qt oval Crock Pot and I will only plan to cook it 6 hours next time, and there will be a next time. Thank you!
John B. says
July 7, 2016 at 12:35 amJust an observation: My experience mirrors that of Ms. Chavez. I suspect that six hours is sufficient as I left mine for eight and it burned a fair amount of it.
Amanda says
July 20, 2016 at 8:27 amI love breakfast casseroles and traditionally make them in the Oven. I just made this last night. My spouse has a lot of group breakfasts for work and leaves around 5:30 am. I figured this would spare me the time of getting up at 4am and cooking. I timed it to be exactly 8 hours on low. I woke up with 29 minutes left on the count down and it smelled a little burnt. I checked the sides which had separated from the cooker and they were burnt. I ended up making a 2nd casserole with the leftovers for her to take to work. I don’t think I would try this again for a work function… maybe if it was just with family.
Amanda Parrish says
August 1, 2016 at 11:19 amHow many calories in a serving of this delicious casserole?
Michelle says
August 1, 2016 at 1:54 pmI don’t provide nutritional information, but you can always plug it in to a calorie calculator to find out.
Sara says
August 8, 2016 at 4:52 pmCan this be easily transfererred to an aluminum pan in the morning for serving at a teacher breakfast?
Michelle says
August 9, 2016 at 8:55 amI would honestly say no. You’ll kind of lose the layers and since it cooks in the crock for so long the casserole is in the shape of the crock.
Adele Aiken says
September 17, 2016 at 9:24 pmDo you think this could be made using hash brown patties??
Michelle says
September 19, 2016 at 6:01 amI think that would work. I would just sub out the shredded hash browns and make a double layer of the patties in the bottom. If you try it, let me know how it turns out!
Sarah H says
November 13, 2016 at 12:41 pmGood recipe. I definitely agree that average cook time is more like 4-6 hours on low. I tried to set it for “overnight,” cooking it about 6.5 hours and the edges were overdone and recipe overall a little dry. I will try it again and tag team with my insomniac husband for a 5 hour cook time – turning it either on or off in the early morning hours.
Sarah H says
November 13, 2016 at 12:42 pmForgot to rate it. I’ll say “3 stars” until I get the cook time settled.
Laura says
December 22, 2016 at 3:40 pmI made a version of this yesterday (basically the same, but different type of potatoes) as a dry run before Christmas morning breakfast. It was very good, but it only took 3 hours to cook and that was on low. My Crockpot is not a hot cooker either so beware of the cooking time! I’m going to make it for our breakfast for sure, but plan on keeping a close eye on it. Thanks for sharing your recipe!
Leslie Boe says
December 24, 2016 at 1:08 pmDo I need to defrost the hashbrowns first? Or put them in frozen? Can’t wait to try this for Christmas Morning tomorrow it looks delicous. TIA!
Joy says
February 13, 2017 at 7:30 pmThis has all of the breakfast ingredients we love and looks delicious. I LOVE that it is done in the crock pot! Yay!
Lorna London says
March 8, 2017 at 8:52 amThis is a great recipe! I have made this dish twice for a group of hungry high school swimmers. These boys devoured it each time! It’s a big hit And, the house smells wonderful in the morning after cooking all night in the crock pot. We will definitely serve this again and again!
Robbin says
April 27, 2017 at 4:02 pmI made this Easter morning for Church sunrise breakfast. It was perfect with 1 slight change. I did put 2 tsp of dried mustard. I made it before Easter and it seemed like it was missing something. Other recipes called for dry mustard so I added. I have a Hamilton Beach slow cooker with a temp probe. I set it for 155 degrees on low. It was done in about 3 hours and held warm until I left for church. I have also added 1 cup of salsa and it was very good . Great recipe. Very versatile.
June says
September 1, 2017 at 11:25 amHow many would this serve?
Kim says
September 11, 2017 at 8:34 pmI made the overnight crockpot breakfast recipe for work. Everyone loved it. Thanks I plan to use again with my family for the holidays.
Kim says
September 11, 2017 at 8:36 pmThis recipe served 10-12 people. Everyone at work loved this recipe.
Sheryl says
September 14, 2017 at 5:34 amPlanning on making this for brudal shower brunch. Can I double the recipe and how long should I cook it? Thanks
Michelle says
September 14, 2017 at 8:59 amThis recipe is already pretty large. If you doubled it, you’d likely just need 2 crockpots.
Alissa says
October 28, 2017 at 12:03 pmThis looks so good!! I’m going to make this for those busy school day mornings!
Kristin says
November 20, 2017 at 3:40 pmHi,
If I wanted to make it without meat, is the cooking time the same? I am planning to make 2; one with the meats and the other without.
Thanks in advance!
Michelle says
November 21, 2017 at 9:32 amThere’s not much meat in it. The cooking time will be similar, maybe a little shorter.
Kathleen says
December 24, 2017 at 7:37 amSort of a newbie crockpot user here. If I leave out the hashbrowns and just use meat, peppers, eggs and cheese what do you think about cook time? Really just eggs cooking at that point.
Sharon Clark says
December 26, 2017 at 9:42 amWould this work in a conventional oven. 350 for how long?
Michelle says
December 27, 2017 at 10:09 amI’m not sure as I’ve never tried it. Let us know how it goes if you try it!
Katie Sechrist says
February 11, 2018 at 9:41 amMade this last night exactly as written and this morning it turned out delicious! I cooked it on low for 6 hours with no burning. Thank you!!
AnnaB says
June 4, 2018 at 11:59 amCan you make this oven in baking pans? Has anyone tried that?
Louise W says
June 25, 2018 at 10:56 amI have older oval crockpot or slow cooker so no timer or auto shutoff. Not an early morning riser either!
I’d like to serve around 9 a.m. I’m getting from above comments it will be overcooked if I start it at midnight or 1 a.m.
What’s my solutuion besides not serving it?
Michelle says
June 26, 2018 at 1:52 pmMy Crock Pot that I made this in is also an older model (8-10 years old) and also oval. No auto or timer or anything, and it was fine on the full 8 hours. I’m guessing for those that it’s over-done, they have newer and/or hotter crock pots! So I personally would be fine turning it on at 12 or 1 and having it be done between 6-8am (you can turn it off or to warm at that point since it will still stay really hot as long as it’s still in the crock). If you’re really worried about it, I also have this super easy to throw together egg breakfast casserole. Our family has been making it for as long as I can remember, and it’s really yummy. https://www.thegraciouswife.com/easy-egg-breakfast-casserole/
Lea says
August 21, 2018 at 5:59 pmCan the ingredients be put into the crock pot and then put in the refrigerator until it’s time to start cooking? If it only takes 3-4 hours to cook, I would have to start cooking it around 2 a.m. in order for it to be ready in the morning and would like to have it all put together first.
Michelle says
August 22, 2018 at 10:55 amYes, you can do that!
KATY RUSH says
September 20, 2018 at 10:56 amcould you use croutons instead of hashbrowns?
Michelle says
September 20, 2018 at 12:01 pmNo, I don’t think that would work.
Cynthia Telford says
March 17, 2019 at 9:58 amDo you need to thaw the hash browns?
Michelle says
March 18, 2019 at 1:01 pmNope! You can dump them right in!
Jennifer says
July 18, 2019 at 4:40 pmHow long will this keep in the fridge after it’s made?!?!?!
Michelle says
July 18, 2019 at 5:59 pmI’ve never kept it longer than 2-3 days because it’s always gone by then. But I would say up to 5 days covered and refrigerated.