Overnight Breakfast Casserole {In your slow cooker!}

5 / 5 (1 review)

Mornings in my house can be super hectic, especially when school is in session.  Sometimes I feel like I am being pulled a ton of different directions while making sure every kid has gotten dressed, brushed their teeth, hair is done, shoes are on, and of course they have everything they need.  Seriously, getting in breakfast is just one more thing on my never ending checklist.  I know I can’t be the only person who has dreamed of going to bed and waking up in the morning to having breakfast ready to go.  Well, I don’t have to dream about it anymore because with this recipe that is an actual reality!  Not to mention it is a warm and hearty breakfast to get the whole family ready for a crazy busy day.  Surely I am not the only one who has had to send the kids out the door with a granola bar and realized once everyone has been dropped off that I didn’t even eat!  Doesn’t this sound like a much better option?

Seriously, this is an absolutely awesome recipe! You just prep your ingredients the night before, toss them all in a slow cooker, and let it cook while you sleep that night! I adapted this recipe from my 500 Heart-Healthy Slow Cooker Recipes book. I made a few changes of my own to use up things I had on hand… they may not be as heart healthy but it sure was yummy! This is definitely a recipe you can make all your own by adding some other ingredients you enjoy or omitting some your family may not be a huge fan of.  Next time I make this my kids have requested that we try it with the ham and without the onion.  I am sure that this will become a family favorite which turns this practically magical recipe go to in my book.

Recipe adapted from: 500 Heart-Healthy Slow Cooker Recipes 

Overnight Breakfast Casserole {In your slow cooker!}

5 / 5 (1 review)
Prep Time: 15 minutes | Cook Time: 10-12 hours
Yield: 9 cups | Serves: 8

Ingredients

  • 32 oz frozen hash brown potatoes
  • 1 pound cooked ham, cubed {I used 1 pound ground breakfast sausage}
  • 1 cup onion, diced
  • 1 cup green bell pepper, diced {I used a yellow one to hide it from my kids!}
  • 1 1/2 cups shredded Cheddar cheese
  • 3 cups egg substitute (egg whites) {I just used regular whole eggs, about 15}
  • 1 cup skim milk
  • 1 teaspoon black pepper

Instructions

  1. Lightly spray your slow cooker with cooking spray.
  2. Layer one-third of the hash browns, ham (or sausage), onions, peppers, and cheese in the slow cooker.
  3. Repeat until you have three layers.
  4. Beat egg substitute (or eggs), milk, and pepper and pour over layers in the slow cooker; cover and turn on low. Cook for 10 to 12 hours overnight.
  5. Serve warm with ketchup or condiment or your choice!

Recipe Adapted From: 500 Heart-Healthy Slow Cooker Recipes

Comments & Reviews

  • connie

    do you cook the sausage first?

    • Jessica

      yes, I did! so sorry I did not add that in there!

      • Denise Magart

        I’ve made this many times and I only cook it on high for about 2&a half 3 hours. my daughter in law cooked overnight and it was really dry. I would try it for like it afternoon dinner or supper, before you try it overnight.

  • Kiana Lin

    I’m interested in making this, but just to clarify- 3 cups of egg substitute really equals 15 eggs? That seems like a lot. Are they large or medium eggs?

    Also, how big is your slow cooker? Mine is a 3.5 quart, sort of small, so I might need to scale the recipe 🙂

  • Denise Magart

    I’ve made this many times and I only cook it on high for about 2&a half 3 hours. my daughter in law cooked overnight and it was really dry. I would try it for like it afternoon dinner or supper, before you try it overnight.

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *

Rate this recipe:
X