Overnight Egg Crockpot Casserole
This egg crockpot recipe makes a breakfast casserole with hash browns, sausage and cheese that cooks overnight. You wake up to a hot, set egg dish with no morning prep.
10
servings20
minutes8
hoursA layered egg casserole with hash browns, sausage and cheddar. It cooks overnight and is ready at breakfast.
Ingredients
1 lb breakfast sausage
1 yellow onion, diced
1 green bell pepper, diced
1 bag (30 oz) frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
12 large eggs
1 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
2 green onions, sliced
Hot sauce and salsa, for serving
Directions
- Brown the sausage with the onion and bell pepper in a skillet for 8 minutes until no pink remains. Drain well.
- Spray a 6-quart slow cooker generously with cooking spray, or line it with a slow cooker liner.
- Layer one third of the hash browns in the bottom. Top with a third of the sausage mixture and a third of the cheese.
- Repeat the layers twice more, ending with cheese.
- Whisk the eggs, milk, salt, pepper, garlic powder and dry mustard until smooth.
- Pour the egg mixture evenly over the layers. Press down lightly to help it soak in.
- Cover and cook on LOW for 7 to 8 hours, or on HIGH for 3 to 4 hours.
- The casserole is done when the center is set and a knife comes out clean, with an internal temperature of 160°F.
- Let it rest uncovered for 10 minutes.
- Scoop out portions and top with green onions, salsa and hot sauce.
Notes
- Swap in diced ham or crumbled bacon for the sausage. Add a handful of spinach between the layers. Refrigerate up to 4 days and reheat single servings in the microwave. Freeze slices for up to 2 months. Serve with fruit and toast.
Why an overnight egg casserole works in the crock
This is a breakfast you put together the night before and wake up to. Browned sausage, peppers, hash browns, cheese and a custard of eggs and milk cook on LOW for seven to eight hours until the center is set. It is the answer to a crowded morning, a holiday brunch, or houseguests who all wake up at different times.
The slow cooker gives the casserole a gentle, even heat, so the eggs set like a soft strata, not a rubbery omelet. Lining the crock keeps the edges from burning and makes cleanup simple. This is the easiest way to cook eggs in a crockpot overnight. You assemble it in twenty minutes before bed and the cooker handles the rest. Set the timer or the warm setting so it does not run past eight hours.
Ingredient notes
Breakfast sausage: Brown it and drain it well. Raw sausage releases grease into the eggs and makes the casserole heavy.
Frozen shredded hash browns: Thaw them and squeeze out extra moisture in a towel. Frozen potatoes add water and can make the bottom soggy.
Eggs and milk: Twelve large eggs and a cup of whole milk give a custard that sets firm but tender. Skim milk makes it watery.
Sharp cheddar: Shred your own for the best melt. Pre-shredded cheese is coated and does not blend as smoothly.
Dry mustard and garlic powder: A small pinch of each adds deep flavor to the eggs without making them taste like either.
Bell pepper and onion: Dice them small so they cook through. Sauteing them for a few minutes with the sausage softens the flavor and removes extra moisture.
Tips for the best result
Line the crock: Use a slow cooker liner or grease the crock well with butter. The most common mistake is skipping this, and the bottom and sides can scorch and stick.
Layer, do not stir: Layer hash browns, sausage, vegetables and cheese, then pour the egg mixture over the top. Press gently so everything is covered in custard.
Check the center: Cook until the center is set and a knife comes out clean, with the eggs at 160°F. Seven hours is a good first check, and do not go past eight. Overcooked egg casserole turns rubbery and brown. Run a spatula around the edge before serving: This loosens the casserole so it scoops cleanly and keeps the crisp edges intact.
Swaps and variations
Use diced ham or crumbled bacon instead of sausage, or leave out the meat and add spinach and mushrooms. Swap the cheddar for pepper jack for a little heat. Cubed day-old bread can replace the hash browns for a strata-style dish. Use half-and-half in place of milk for a richer texture.
Do not use fresh raw potatoes in place of hash browns. They will not cook through in the egg mixture, and they turn gray. For a vegetarian version, replace the sausage with sauteed mushrooms, spinach and extra cheese.
What to serve with breakfast casserole
Serve it with hot sauce, salsa, sour cream and sliced green onions. Fresh fruit like melon and berries balances the richness. Add buttered toast or warm biscuits, and a pot of coffee, for a full brunch spread.
Storing, freezing and reheating
Refrigerate leftovers in a covered container for up to four days. Reheat individual portions in the microwave for 60 to 90 seconds, or in a 350°F oven for about 15 minutes until hot in the center.
Cut the casserole into squares and freeze them wrapped for up to two months. Thaw overnight and reheat from the fridge. They make a quick breakfast on a busy weekday.
Overnight Egg Crockpot Casserole at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 10 servings
- Ingredients: 13, led by breakfast sausage, yellow onion, green bell pepper, bag (30 oz) frozen shredded hash browns
Tips for Overnight Egg Crockpot Casserole
Swap in diced ham or crumbled bacon for the sausage. Add a handful of spinach between the layers. Refrigerate up to 4 days and reheat single servings in the microwave. Freeze slices for up to 2 months. Serve with fruit and toast.
Overnight Egg Crockpot Casserole FAQ
How long does Overnight Egg Crockpot Casserole take?
Overnight Egg Crockpot Casserole takes 8 hours of cooking after 20 minutes of prep.
How many people does Overnight Egg Crockpot Casserole serve?
This recipe makes 10 servings.
What do I need to make Overnight Egg Crockpot Casserole?
13 ingredients, led by breakfast sausage, yellow onion, green bell pepper, bag (30 oz) frozen shredded hash browns. Amounts are in the recipe card above.
