Recipe: Overnight Crock-Pot Breakfast Casserole

published Apr 29, 2019
christmas
Overnight Crock-Pot Breakfast Casserole

This overnight Crock-Pot breakfast casserole is loaded with veggies, ham, and cheese and cooks while you sleep, so you can wake up to a hot breakfast in the morning.

Serves6 to 8

Prep5 minutes to 10 minutes

Cook7 hours to 8 hours

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Credit: Joe Lingeman

A comforting slow cooker casserole that’s also totally Instagrammable? Sign us up. This hearty breakfast bake, which is packed with vibrant veggies, cooks while you’re asleep — meaning you’ll wake up to a warm, fully-cooked breakfast. It’s one of my favorite solutions for hurried weekdays, when making another egg dish, such as an omelet or a frittata, simply isn’t realistic.

Credit: Joe Lingeman

This Crock-Pot Breakfast Casserole Is Endlessly Customizable

This is my favorite slow cooker casserole, with a variety of veggies and cubes of thick-cut deli ham scattered throughout. I like ham because it pairs well with eggs and doesn’t require any upfront cooking, but if you prefer bacon or sausage, you can swap those in instead — you’ll just need to cook them on the stovetop first before crumbling them into the filling. Looking to keep your egg casserole meat-free? Simply omit the ham all together and proceed with the recipe as directed.

Serve this casserole on weekday breakfasts, as breakfast for dinner, or as an easy weekend brunch.

Credit: Joe Lingeman

Overnight Crock-Pot Breakfast Casserole

This overnight Crock-Pot breakfast casserole is loaded with veggies, ham, and cheese and cooks while you sleep, so you can wake up to a hot breakfast in the morning.

Prep time 5 minutes to 10 minutes

Cook time 7 hours to 8 hours

Serves 6 to 8

Nutritional Info

Ingredients

  • 12

    large eggs

  • 1 cup

    whole milk

  • 8 ounces

    sour cream

  • 2 teaspoons

    Dijon mustard

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • Cooking spray

  • 2 cups

    frozen shredded potatoes (not thawed)

  • 8 ounces

    thick-cut deli ham (1/2-inch thick), diced

  • 1

    medium bell pepper, cored, seeded, and chopped

  • 1

    small red onion, chopped

  • 2 cups

    baby spinach (about 2 ounces)

  • 1 1/2 cups

    shredded sharp cheddar cheese (3 ounces), divided

Instructions

  1. Whisk the eggs, milk, sour cream, mustard, salt, and pepper together in a large bowl.

  2. Coat a 6-quart slow cooker with cooking spray. Add the potatoes, ham, peppers, onion, spinach, and 1 cup of the cheese and stir to combine. Add the egg and stir combined. Smooth the filling into an even layer.

  3. Cover and cook on the LOW setting until the eggs are cooked through and lightly browned around the edge, 7 to 8 hours. Turn off the slow cooker and sprinkle the remaining 1/2 cup of cheese over the top of the casserole. Cover and let sit until the cheese melts completely, about 5 minutes.

Recipe Notes

Storage: Leftovers will keep in a covered container in the refrigerator for up to 4 days.

Using bacon or sausage: You can use an equal amount of bacon or sausage for the ham, but cook it separately before stirring it into the casserole.

Meatless variation: Omit the ham and follow the instructions as written above.