Overnight Crockpot Breakfast Casserole Recipe

overnight-crockpot-breakfast-casserole-recipe Credit: CC-BY/MECU/Wikimedia

A bit of preparation the night before yields a hearty and delicious meal in the morning. This recipe includes eggs, bell peppers, ham and potatoes, as well as various spices. It's easy to customize the recipe to suit personal tastes.


1. Using a large bowl, whisk together the eggs, milk, dried mustard, salt and pepper. Then set mixture aside.

2. Spray crock pot or slow cooker insert with nonstick cooking spray as needed.

3. Divide the hash browns into thirds. Place one layer on the bottom then sprinkle with salt and pepper to taste. Add one-third of the each: green onions, cheese, and red and green peppers. Repeat these steps to create two more layers. Top with cheese.

4. Pour the egg mixture on top of the cheese. The egg mixture will naturally combine with the potatoes.

5. Cover and cook the casserole on low for 6 to 8 hours, or until the eggs are set in the center. For safe consumption, the eggs should be cooked to at least 160 degrees Fahrenheit in the middle.

6. Serve the casserole with biscuits, toast, muffins or fresh fruit for a complete breakfast.


Variations can be made, such as replacing the cheddar cheese with Monterey jack or a Mexican cheese blend, or adding bits of a seeded and chopped tomatoes to the layers.

To add spice to the casserole, add a can of mild green chili peppers when adding the onions and bell peppers. Stronger jalapeno peppers may be added for more spice. Tex-Mex seasonings are another option, and can be added along with the onions and bell peppers.

Hash browns can also be frozen, then partially thawed for this recipe. To thaw, place frozen hash browns in a colander. Run cold water over the top. Pat the hash browns dry with a towel then layer as directed.


  • 8 eggs
  • 3/4 cup milk
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon kosher salt
  • 1/4 freshly ground black pepper
  • 20 ounces refrigerated hash brown potatoes
  • 8 to 12 ounces diced ham
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 4 to 6 green onions, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • Kosher salt and freshly ground black pepper, to taste