Overnight Breakfast Casserole
Overnight Breakfast Casserole
Ingredients
For the Casserole Layers
- 30 ounces frozen hash browns, thawed slightly
- 1 pound ground sausage, cooked and crumbled
- 2 cups shredded cheese, cheddar or a cheddar blend
For the Egg Mixture
- 12 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Lightly grease the inside of a 6-quart or larger slow cooker insert with butter or cooking spray.
⏱️ 1 min
- 2
Spread half of the thawed hash browns evenly across the bottom of the prepared slow cooker.
⏱️ 2 min
- 3
Layer half of the cooked and crumbled ground sausage over the hash browns.
⏱️ 1 min
- 4
Sprinkle half of the shredded cheese over the sausage layer.
⏱️ 1 min
- 5
Repeat the layers: add the remaining hash browns, followed by the remaining ground sausage, and finally the remaining shredded cheese.
⏱️ 3 min
- 6
In a large mixing bowl, crack the 12 large eggs. Add the 1/2 cup of whole milk, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper.
⏱️ 3 min
- 7
Whisk the egg mixture thoroughly until all ingredients are well combined and the yolks and whites are fully integrated.
⏱️ 2 min
- 8
Carefully pour the whisked egg mixture evenly over the layered ingredients in the slow cooker, ensuring it seeps down through all the layers.
⏱️ 1 min
- 9
Place the lid on the slow cooker. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the eggs are set and the casserole is golden brown on top.
⏱️ 480 min
- 10
Once cooked, remove the lid and let the casserole rest for 10-15 minutes before serving. This allows it to firm up slightly and makes it easier to serve.
⏱️ 15 min
- 11
Serve warm and enjoy this hearty overnight breakfast casserole!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Overnight Breakfast Casserole
Ingredients
For the Casserole Layers
- 30 ounces frozen hash browns, thawed slightly
- 1 pound ground sausage, cooked and crumbled
- 2 cups shredded cheese, cheddar or a cheddar blend
For the Egg Mixture
- 12 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Lightly grease the inside of a 6-quart or larger slow cooker insert with butter or cooking spray.
⏱️ 1 min - 2
Spread half of the thawed hash browns evenly across the bottom of the prepared slow cooker.
⏱️ 2 min - 3
Layer half of the cooked and crumbled ground sausage over the hash browns.
⏱️ 1 min - 4
Sprinkle half of the shredded cheese over the sausage layer.
⏱️ 1 min - 5
Repeat the layers: add the remaining hash browns, followed by the remaining ground sausage, and finally the remaining shredded cheese.
⏱️ 3 min - 6
In a large mixing bowl, crack the 12 large eggs. Add the 1/2 cup of whole milk, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper.
⏱️ 3 min - 7
Whisk the egg mixture thoroughly until all ingredients are well combined and the yolks and whites are fully integrated.
⏱️ 2 min - 8
Carefully pour the whisked egg mixture evenly over the layered ingredients in the slow cooker, ensuring it seeps down through all the layers.
⏱️ 1 min - 9
Place the lid on the slow cooker. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the eggs are set and the casserole is golden brown on top.
⏱️ 480 min - 10
Once cooked, remove the lid and let the casserole rest for 10-15 minutes before serving. This allows it to firm up slightly and makes it easier to serve.
⏱️ 15 min - 11
Serve warm and enjoy this hearty overnight breakfast casserole!
⏱️ 1 min