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If you’re looking for a delightful breakfast option that’s perfect for holidays or when hosting guests, this overnight breakfast casserole is the answer! It’s easy to prepare, incredibly satisfying, and absolutely scrumptious!
Breakfast foods are among my absolute favorites. They can be enjoyed at any meal—breakfast, lunch, or dinner—and I guarantee no one in my household will complain! Be sure to check out some of my other beloved breakfast recipes like these Amazing Breakfast Enchiladas, Denver Omelet Breakfast Muffins, or the Incredible Blueberry Buttermilk Breakfast Cake!
Overnight Slow Cooker Breakfast Casserole Recipe
Who else loves slow cooker meals? Combine that love with breakfast and you get this mouthwatering overnight breakfast casserole! The slow cooker does all the heavy lifting while you sleep so you can wake up to a warm and hearty meal ready for your family. Packed with eggs and bacon bursting with flavor, it’s sure to be a hit!
This particular recipe is a favorite in our home because it appeals to kids without needing any modifications. Everything included has been kid-approved! Plus, it’s much healthier than sugary cereals (though we do enjoy those occasionally). I love preparing this dish the night before special occasions so we can savor it together without spending time cooking in the morning—it’s truly a win-win situation!
Ingredients for Overnight Breakfast Casserole
Chances are you already have most of these ingredients on hand! Check out the recipe card at the end of this post for precise measurements.
- Bacon: I prefer crispy bacon as it softens during cooking.
- Onion: Adds depth of flavor.
- Green Pepper: Provides both taste and texture; chop finely if needed!
- Garlic Clove: Fresh garlic works best but minced garlic is also fine (1/2 teaspoon equals about 1 clove).
- Frozen Hashbrowns: Super convenient—no need for fresh potatoes!
- Cheddar Cheese: Shredded cheddar is my go-to choice.
- Eggs: Large eggs work perfectly here.
- Whole Milk: Helps bind everything together.
- Salt & Pepper: Essential seasonings that enhance flavors.
- Green Onion (optional): A lovely garnish that adds extra flavor.
Let’s Get Cooking!
Making this overnight breakfast casserole involves just a few simple steps—a fantastic option for busy mornings:
- Cook Bacon: Spray your crockpot with nonstick spray. Cook bacon until crispy; chop into pieces and set aside.
- Sauté: In a skillet over medium heat, sauté onion, bell pepper, and garlic for about 5 minutes until softened.
- Layer: In your baking dish or crockpot insert layer 1/3 of hashbrowns on the bottom followed by 1/3 each of bacon bits, sautéed veggies (onion & green pepper), and cheese; repeat layers ending with cheese on top.
- Pour: Whisk together eggs, milk salt & pepper in a large bowl then pour over layered ingredients evenly distributed throughout.
- Cook: Set your slow cooker on low heat for 8–10 hours until cooked through—the internal temperature should reach 160°F.
Variations
Feel free to customize this overnight breakfast casserole by swapping out veggies or proteins based on your preferences:
Protein Options: Consider adding cooked sausage or ham along with bacon—it enhances both flavor and texture.
Vegetarian Twist: Omit bacon entirely while incorporating red bell peppers instead along with mushrooms or sweet potatoes.
Storing Leftovers
Leftover overnight breakfast casserole makes an excellent lunch or dinner option too!
In The Refrigerator: After cooling down completely store leftovers in an airtight container where they’ll last around 2–3 days.
To Reheat: Simply microwave individual portions for about 1–2 minutes until heated through.
Pin this recipe now so you’ll have it handy later!
Instructions Recap:
1) Spray crockpot; cook crisp bacon then chop/set aside 2) Sauté onion/bell pepper/garlic 3) Layer hashbrowns/bacon/onions/cheese 4) Mix eggs/milk/salt/pepper; pour over layers 5) Cook low heat ~8–10 hours till internal temp reaches ~160°F
Originally posted July 3rd ,2012
Updated September 23rd ,2022
Nutritional Information per serving: Calories -380 kcal | Carbohydrates -5 g | Protein -24 g | Fat -29 g | Saturated Fat -12 g | Polyunsaturated Fat -4 g | Monounsaturated Fat -10g| Trans Fat –0 .1g| Cholesterol –420 mg| Sodium –683 mg| Potassium –305 mg| Fiber –0 .4g| Sugar –3g| Vitamin A –971 IU| Vitamin C –16mg Calcium —311mg Iron —2mg
Note: Nutritional values are approximations calculated automatically.
About Alyssa Rivers
Alyssa Rivers is not only an accomplished food photographer but also authoring ‘The Tried-and-Tested Cookbook’ alongside her extensive experience as recipe developer whose creations have been featured across platforms such as Good Morning America , Today Food , Buzzfeed among others .
More Ideas: Try making delicious Breakfast Crockpot Monkey Bread next—it takes just over three hours from start-to-finish!