Oh boy, do I have a treat for you! Let me tell you about my absolute favorite way to kick off the day: my **Overnight Crockpot Breakfast Casserole**. I’m telling you, the first time I made this, I woke up to the glorious aroma of breakfast wafting through my home. It was like waking up in a cozy diner, but the best part? I didn’t even have to toil away at the stove! It’s a game-changer on busy mornings when you want something hearty but don’t want to spend the whole day prepping it.
This breakfast casserole is not only delicious but also super versatile. You can throw in whatever ingredients you have on hand—think mushrooms, spinach, or even a sprinkle of spicy jalapeños if you’re feeling adventurous! It’s like a TLC hug in the form of a casserole. I like to whip it up the night before, let the flavors marry together in the fridge, and then, right before bed, toss it in the crockpot. Honestly, waking up to this dish ready to go is the best thing ever. But enough about my morning joys—let’s get cooking!
What’s in Overnight Crockpot Breakfast Casserole?
Frozen Hash Browns: The star of the show! I use a 30 oz bag of shredded hash browns for that comforting, cozy base. A good layer provides a delightful crunch and is the ultimate breakfast staple.
Cooked Bacon or Sausage: You can’t go wrong with protein! I like to use about a cup of chopped bacon or sausage to add a smokey, savory flavor, which pairs perfectly with the potatoes. Use your favorite kind or whatever’s in your fridge!
Cheddar Cheese: Who doesn’t love a cheesy breakfast? A cup of shredded cheddar adds that ooey-gooey goodness that keeps you coming back for more. Go for sharp for a flavor punch!
Bell Peppers and Onion: I add in half a cup of diced bell peppers and a finely chopped onion for a fresh crunch and a bit of color. It’s all about that beautiful morning rainbow!
Large Eggs: We need a good binding agent here! Eight large eggs bring it all together and provide that lovely texture.
Milk: A cup of milk helps to make the eggs fluffier. I usually go for whole or 2%, but you can swap for non-dairy if that’s your jam!
Spices: Salt, pepper, garlic powder, and a sprinkle of smoked paprika (if you’re feeling fancy) elevate the flavor to another level. My go-to, and you should definitely give the smoked paprika a try!
Fresh Parsley: A tablespoon or two, chopped for garnish, adds a fresh flavor pop and makes the dish look pretty too. Who says breakfast can’t be Instagram famous?
Is Overnight Crockpot Breakfast Casserole Good for You?
Wondering if you should feel guilty about digging into this warm slice of heaven? Let’s chat about it!
Hash Browns: They may not be the healthiest of carbs, but they make for a hearty start. Plus, the fibers found in potatoes can be a nice energy boost to kick off your day.
Bacon or Sausage: While delicious, these can be high in saturated fat and sodium, so keep an eye on your portions. Turkey sausage could be a lighter option if you want to reduce grease but still enjoy the flavor.
Cheddar Cheese: It’s a good source of calcium and protein, but remember moderation is key since it can also contain a fair amount of fat.
Eggs: A breakfast powerhouse, eggs are packed with protein, vitamins, and minerals. They lend a hand in keeping you full longer.
In moderation and served with a side of fresh fruit, this casserole can be part of a balanced breakfast that will keep you energized for hours!
Ingredients
– 1 bag (30 oz) frozen hash browns, shredded
– 1 cup cooked bacon or sausage, chopped
– 1 cup cheddar cheese, shredded
– 1/2 cup bell peppers, diced
– 1/2 cup onion, finely chopped
– 8 large eggs
– 1 cup milk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika (optional)
– Fresh parsley, chopped for garnish (optional)
Serves: Approximately 6-8 slices, depending on how generous you feel!
How to Make Overnight Crockpot Breakfast Casserole?
1. In a large mixing bowl, combine the frozen hash browns, cooked bacon or sausage, shredded cheddar cheese, diced bell peppers, and chopped onion. Mix until everything is evenly distributed.
2. In another bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and smoked paprika (if using) until it’s all blended nicely.
3. Grease the inside of your crockpot with a little cooking spray or oil to keep things from sticking.
4. Start layering! Add the hash brown mixture evenly into the bottom of the crockpot.
5. Carefully pour the egg mixture over the hash brown layer, ensuring it’s evenly coated.
6. Cover the crockpot with the lid and set it to cook on low for 8 hours or on high for 4 hours. Perfect for overnight!
7. Once cooked, check that the center is set and cooked through. If not, let it sit for an additional 10-15 minutes.
8. When ready, carefully remove the casserole in slices. Don’t forget to garnish with a sprinkle of fresh parsley if you want to make it look gorgeous!
Extra Special Tips for a Delicious Casserole
Now that you’re ready to create a delicious breakfast, here are some additional tips to make this casserole even more fabulous:
– **Add Veggies**: Sneak in some spinach or kale for extra nutrients. Trust me, no one will even taste it!
– **Cheese It Up**: Experiment with different cheeses! Pepper jack adds a spicy kick, or mozzarella for a milder treat.
– **Leftover Magic**: Use leftover veggies or meats you have lying around—this recipe is a cleaning-the-fridge savior!
– **Give it Time**: For the best flavors, let the casserole cool slightly before slicing. It holds together better that way!
I really hope you give this **Overnight Crockpot Breakfast Casserole** a try! It’s perfect for lazy weekends or when you have guests staying over. Honestly, if there’s one recipe that’ll have you feeling like a breakfast guru, it’s this one. Make sure you come back and let me know how it turned out. Happy cooking, friends!
