Description
A hassle-free overnight breakfast casserole that cooks while you sleep, perfect for holiday mornings.
Ingredients
Scale
- 8 large eggs
- 1 cup milk
- 4 cups shredded potatoes (fresh or frozen)
- 1 lb breakfast sausage or bacon
- 2 cups shredded cheese (cheddar or pepper jack)
- 1 cup diced vegetables (spinach, bell peppers, onion, mushrooms)
- Salt and pepper to taste
Instructions
- Grease your crockpot or use a liner.
- Layer shredded potatoes, breakfast meat, cheese, and vegetables in the crockpot, repeating until ingredients are used up.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture slowly over the layered ingredients.
- Set the crockpot to LOW and cook for 7-8 hours.
- Serve directly from the crockpot with optional toppings like tortillas, hot sauce, and extra cheese.
Notes
For extra fluffiness, mix the eggs gently and keep the lid on while cooking. Leftovers can be reheated in the microwave and are often better the next day.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Breakfast
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 280mg