Description
This Overnight Slow Cooker Breakfast Casserole is a warm, hearty, make-ahead morning meal loaded with potatoes, eggs, sausage, cheese, and veggies. Assemble it the night before, wake up to a fully cooked breakfast—perfect for holidays, brunch, or busy weekdays.
Ingredients
Scale
- 1 (30 oz / 850g) bag frozen hash browns, thawed
- 2 cups (200g) shredded cheddar cheese
- 1 cup (120g) diced bell peppers
- 1 cup (120g) chopped onion
- 1½ cups (225g) cooked and crumbled sausage
- 12 large eggs
- 1 cup (240ml) milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: chopped green onions or parsley
Instructions
- Grease the slow cooker with non-stick spray or insert a liner.
- Add half the hash browns, veggies, sausage, and cheese. Repeat with remaining layers.
- Whisk eggs, milk, garlic powder, salt, and pepper until smooth.
- Gently pour the egg mixture over the layered ingredients.
- Cover and cook on LOW for 7–8 hours, until the eggs are fully set.
- Let stand for 10–15 minutes before slicing.
- Garnish with green onions or herbs and enjoy warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 300mg
Keywords: Overnight Slow Cooker Breakfast