Crockpot Egg Bake Overnight
This crockpot egg bake overnight lets you wake up to a hot breakfast casserole. Eggs, sausage, hash browns and cheese go in before bed, and the slow cooker has everything ready by morning.
10
servings20
minutes7
hoursLayers of hash browns, sausage, peppers and cheese are covered in a seasoned egg mixture and cooked overnight on LOW. It is ready when you wake up.
Ingredients
1 lb breakfast sausage, cooked and drained
1 bag (30 oz) frozen shredded hash browns, thawed
12 large eggs
1 cup whole milk
2 cups shredded cheddar cheese, divided
1 small onion, diced
1 red bell pepper, diced
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dry mustard
2 green onions, sliced
Directions
- Cook the sausage in a skillet until browned and cooked through. Drain on paper towels.
- Spray a 6-quart slow cooker well with nonstick spray, or use a slow cooker liner.
- Layer one third of the hash browns, then a third of the sausage, onion, pepper and cheese. Repeat twice more, saving 1/2 cup cheese for later.
- Whisk the eggs, milk, salt, pepper, garlic powder and dry mustard until fully combined.
- Pour the egg mixture evenly over the layers. Press down lightly so the potatoes are mostly covered.
- Cover and cook on LOW for 6 to 7 hours. Do not use HIGH, the edges will scorch before the center sets.
- The bake is done when the center is set and a knife comes out clean, and the temperature reads 160°F.
- Sprinkle the remaining cheese on top, cover for 10 minutes until melted.
- Scoop out portions and top with green onions.
Notes
- Set a timer, since a slow cooker that runs too long makes the edges tough. If your cooker runs hot, tuck a folded kitchen towel under the lid for steam control. Bacon or diced ham can replace the sausage. Leftovers keep 4 days and reheat in the microwave. Slices freeze well wrapped individually.
Why an overnight egg bake works in the crockpot
Brunch is hard when you are also trying to host. This egg bake goes together the night before, and the slow cooker finishes it while you sleep or get ready. You wake up to a set, golden casserole of eggs, hash browns and sausage with nothing left to do but slice it.
Low, steady heat is what eggs want. The slow cooker never blasts the edges the way an oven can, so the custard sets gently from the outside in. That is why the bake stays tender instead of rubbery, as long as you keep it on LOW. Make it the night before, keep the insert in the fridge, and slide it into the base in the morning, adding 30 minutes if the crock is cold.
Everything in the layers
Breakfast sausage: Use plain pork sausage, cooked and drained well. Extra grease pools at the bottom and makes the potatoes soggy.
Hash browns: Frozen shredded potatoes, thawed, soak up the egg and form the base. Press out any extra water with paper towels if they look wet.
Eggs and milk: Twelve large eggs with a cup of whole milk give a custard that sets firm but sliceable. Whisk until no streaks of white remain.
Cheddar: Sharp cheddar, shredded from a block, melts into the layers and browns a little on top.
Peppers and onion: Dice them small so they soften fully in the cook, and they add sweetness against the sausage.
Dry mustard: Half a teaspoon sounds odd, but it sharpens the cheese and egg flavor without tasting like mustard at all.
Tips for the best result
Grease the crock well: Eggs stick like glue. Spray the insert generously, or use a slow cooker liner for easy lifting and cleanup.
Layer, then pour: Build three layers of potatoes, sausage, vegetables and cheese, then pour the egg mixture over. This spreads the fillings through the bake instead of leaving a plain egg top.
The most common mistake is using HIGH: High heat scorches the edges before the center sets. Stay on LOW for 6 to 7 hours and check that the center is firm, a knife comes out clean, and it reads 160°F. Rest it 10 minutes with the lid off before cutting. Do not open the lid during the first five hours, because every peek lets out heat the eggs need to set evenly.
Swaps and variations
Use ham or crumbled bacon in place of sausage, or go vegetarian with spinach and mushrooms squeezed dry. Pepper jack and green chiles make a southwest version, and a spoonful of salsa on top finishes it well. Swap half the whole milk for half-and-half for a richer bake.
Skipping the thawing step for the hash browns does not work. Frozen potatoes release water as they cook and leave the bottom soupy, so thaw them first. A handful of baby spinach folded into the layers wilts down and adds color, and a bit of diced ham works as a quick sausage stand-in.
What to serve with it
Serve with fresh fruit, buttered toast or biscuits, and hot sauce on the side. A pot of coffee and a simple citrus salad make an easy brunch table. Cut wedges straight in the crock and lift them out with a wide spatula. Sliced green onions on top finish the plate, and a little salsa or hot sauce on the side gives guests a choice.
Storing, freezing and reheating
Refrigerate leftover egg bake for up to 4 days in a sealed container. Reheat single slices in the microwave for about a minute, or in a skillet over medium-low heat so the edges crisp up.
For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge and warm them from there. They make a quick breakfast on busy mornings. Reheat covered with a damp paper towel so the eggs do not dry out and turn rubbery.
Crockpot Egg Bake Overnight at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 10 servings
- Ingredients: 12, led by breakfast sausage, bag (30 oz) frozen shredded hash browns, eggs, whole milk
Tips for Crockpot Egg Bake Overnight
Set a timer, since a slow cooker that runs too long makes the edges tough. If your cooker runs hot, tuck a folded kitchen towel under the lid for steam control. Bacon or diced ham can replace the sausage. Leftovers keep 4 days and reheat in the microwave. Slices freeze well wrapped individually.
Crockpot Egg Bake Overnight FAQ
How long does Crockpot Egg Bake Overnight take?
Crockpot Egg Bake Overnight takes 7 hours of cooking after 20 minutes of prep.
How many people does Crockpot Egg Bake Overnight serve?
This recipe makes 10 servings.
What do I need to make Crockpot Egg Bake Overnight?
12 ingredients, led by breakfast sausage, bag (30 oz) frozen shredded hash browns, eggs, whole milk. Amounts are in the recipe card above.
