Overnight Crock Pot Breakfast Casserole with Bacon, Vegetables, and Cheese Recipe

Introduction

This Overnight Breakfast Casserole is a simple and satisfying way to start your day. Packed with savory bacon, veggies, and melted cheese, it cooks slowly overnight for a hassle-free morning meal.

Ingredients

• 6-8 strips bacon
• 1 onion, chopped
• 1 green pepper, chopped
• 1 clove garlic, peeled
• 1 (2 pound) bag frozen hashbrowns
• 1 1/2 cups shredded cheese
• 12 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Green onion, for garnish

Instructions

1. Step 1: Spray the crock pot with nonstick cooking spray. Cook the bacon until crisp, then chop and set aside.
2. Step 2: Sauté the chopped onion, green pepper, and whole garlic clove for about 5 minutes until softened.
3. Step 3: Layer one-third of the hashbrowns on the bottom of the crock pot, followed by one-third of the bacon, sautéed vegetables, and one-third of the shredded cheese. Repeat these layers twice more, finishing with the remaining cheese on top.
4. Step 4: In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture evenly over the layered ingredients in the crock pot.
5. Step 5: Cover and cook on low for 8 to 10 hours. The casserole is done when the internal temperature reaches 160°F (71°C).
6. Step 6: Garnish with chopped green onion before serving.

Tips & Variations

• For a vegetarian option, omit the bacon and add mushrooms or spinach instead.
• Use your favorite cheese blend, such as cheddar and Monterey Jack, for extra flavor.
• Make sure the eggs are well beaten to help the casserole set evenly.
• Substitute almond or oat milk if you prefer a dairy-free version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. To freeze, wrap tightly and use within 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can use peeled and diced fresh potatoes, but be sure to par-cook them slightly before layering to ensure they cook fully overnight.

What if I don’t have a crock pot?

This casserole can also be baked in a 9×13 inch baking dish at 350°F (175°C) for about 45-55 minutes, or until the eggs are set and the top is golden brown.

Overnight Crock Pot Breakfast Casserole with Bacon, Vegetables, and Cheese Recipe

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★★★★★

4.9 from 58 reviews

• Author: Elara
• Total Time: 8 hours 20 minutes to 10 hours 20 minutes
• Yield: 8 servings 1x

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Description

This Overnight Breakfast Casserole is a hearty and delicious make-ahead dish perfect for busy mornings. Featuring layers of crispy bacon, sautéed onions and green peppers, shredded cheese, and frozen hashbrowns, all soaked in a seasoned egg and milk mixture, then slow-cooked to perfection in a crock pot. It’s an effortless recipe that yields a flavorful and satisfying breakfast casserole, ideal for family gatherings or weekend brunches.

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Ingredients

Scale 1x2x3x

Meat

• 6–8 strips bacon

Vegetables

• 1 onion, chopped
• 1 green pepper, chopped
• 1 clove garlic, peeled
• Green onion, for garnish

Other

• 1 (2 pound) bag frozen hashbrowns
• 1 1/2 cups shredded cheese
• 12 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Prepare the Crock Pot and Bacon: Spray the crock pot with a nonstick cooking spray to prevent sticking. Cook the bacon strips in a skillet over medium heat until they are crisp. Remove the bacon, chop it into pieces, and set aside.
2. Sauté Vegetables: In the same skillet or a separate pan, sauté the chopped onion, green bell pepper, and peeled garlic clove for about 5 minutes until the vegetables are softened and fragrant.
3. Layer Ingredients: Place one-third of the frozen hashbrowns evenly on the bottom of the crock pot. Add one-third of the cooked bacon, one-third of the sautéed onion, green pepper, and garlic mixture, and one-third of the shredded cheese. Repeat the layers two more times, ending with a final layer of cheese on top.
4. Mix and Pour Egg Mixture: In a large mixing bowl, whisk together the 12 eggs, whole milk, salt, and black pepper until fully combined and slightly frothy. Pour this egg mixture evenly over the layered ingredients in the crock pot.
5. Cook the Casserole: Cover the crock pot with its lid and cook on the low setting for 8 to 10 hours. The casserole is done when a food thermometer inserted in the center reads 160 degrees Fahrenheit, indicating the eggs are fully set and cooked through.
6. Garnish and Serve: Once cooked, sprinkle chopped green onions on top for a fresh garnish. Serve warm and enjoy your comforting overnight breakfast casserole.

Notes

• You can use your preferred type of cheese such as cheddar, Monterey Jack, or a blend for different flavors.
• For a spicier version, add diced jalapeños during the sautéing step.
• Using frozen hashbrowns straight from the bag works best; no need to thaw before layering.
• The dish can be refrigerated overnight before cooking to simplify morning prep.
• If your crock pot runs hot, check the casserole periodically to prevent overcooking.
• For a vegetarian option, omit the bacon and add extra vegetables or plant-based sausage.

• Prep Time: 20 minutes
• Cook Time: 8-10 hours
• Category: Breakfast Casserole
• Method: Slow Cooking
• Cuisine: American

Keywords: overnight breakfast casserole, slow cooker breakfast, breakfast bake, crock pot casserole, hashbrown casserole, bacon breakfast, make ahead breakfast