Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, overnight crock pot breakfast casserole. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Overnight Crock Pot Breakfast Casserole is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Overnight Crock Pot Breakfast Casserole is something that I’ve loved my whole life.
Tools used to make this Overnight Crock Pot Breakfast Casserole recipe. Slow Cooker: I love this crock pot! The lid is very secure and I can pack it up and take it on the go if I'm heading to a potluck.
To begin with this recipe, we must prepare a few components. You can have overnight crock pot breakfast casserole using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Overnight Crock Pot Breakfast Casserole:
- Make ready 1 lb bulk breakfast sausage (your fave variety)
- Get 1 30-32 oz bag frozen shredded hash browns
- Get 1 dozen large eggs
- Prepare 1 cup milk
- Prepare 1 tsp garlic powder
- Take 2 cup shredded cheddar cheese - (option to divide)
- Take 1 salt and pepper to taste (1 tsp s, 1/4 tsp p for me)
- Make ready 1/2 tsp dry mustard (optional)
Instead of sausage I used bacon. I added a fire-roasted jalapeño and Anahein chile to the veggie layer. This overnight crockpot french toast casserole is a super easy make ahead breakfast recipe that's fancy enough for brunch, too! Just throw the ingredients into your slow cooker insert, refrigerate overnight, sprinkle on the topping, and set the timer to cook for a few hours.
Instructions to make Overnight Crock Pot Breakfast Casserole:
- Crumble and brown breakfast sausage in a skillet over medium heat until no pink remains. Transfer to a paper towel lined plate to absorb excess grease.
- Spray the inside of a 5 quart crock pot with nonstick cooking spray. Break apart hash brown shreds in package. Dump hash browns and sausage into crock pot. Don't worry about stirring yet.
- In a large bowl beat eggs together with milk, salt, pepper, garlic powder and dried mustard until completely combined.
- Add the egg mixture and shredded cheese to crock pot. Stir until completely incorporated. Level top. Cover with lid. NOTE: You can divide your cheese if desired. Add 1 cup now, top with remaining 1 cup 30 minutes before serving to melt all over the top.
- Set crock pot on low for 6-8 hours (7 hrs for me). Now, go to bed and rest your pretty head knowing breakfast will be waiting on you in the morning.
- SHORTCUT: Don't wanna cook breakfast sausage? Chop up 1lb of thawed, pre-cooked sausage links.
- OPTIONAL mix-ins: I like to jazz it up sometimes for Southwest flair! 1 small onion finely chopped, 1 medium bell pepper chopped (I prefer red), 1-2 jalapeños finely chopped, remove seeds for less heat. Up to 1/4 tsp cayenne pepper for even more heat if you're feeling adventurous. I like to cook the onion with the sausage. Just add bell pepper and jalapeño when you dump in the hash browns and sausage, add cayenne to the eggs. If you want to… Wrap it up in a flour tortilla with some salsa and sour cream and you've got a breakfast burrito on-the-go! ;-) With all the extra liquid from the veggies it may need the full 8 hours so it's not too wet or potentially mushy.
This Crock pot Breakfast Casserole is my go-to when I have overnight company. The eggs cook up light and fluffy all around the ingredients, so it's basically a giant omelette once it's all baked. This breakfast casserole is so easy to whip up the night before and then let the slow cooker do the work while we. Overnight Slow Cooker Breakfast Casserole - Set this easy crock pot recipe overnight and wake up to an amazing breakfast casserole loaded with hash browns, cheese, sausage, and eggs. Perfect for Christmas or Holiday mornings, and when hosting a big crowd.
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