Here’s a basic, overnight breakfast casserole recipe

With a recipe like this, you will never need to get up to make breakfast again. It is the perfect meal to serve a crowd and makes for a great Christmas morning breakfast. No need to ruin the magical peace and quiet with a mess. Just prepare this the night before and you’ll be all set.  Here’s what our friends over at The Gracious Wife had to say about this breakfast casserole dish:

“With the holidays quickly (too quickly!) approaching and schedules getting busier by the minute, I’m sure you’re looking to have one less thing to worry about (or at least I am!).  This Crockpot Overnight Breakfast Casserole can be the perfect answer to that request! You just put it in the slow cooker, go to sleep while it’s cooking, and serve it up in the morning!”

You could also add some of your favorite veggies!



1 (30 oz) package Ore-Ida frozen shredded hash brown potatoes

½ lb ground Johnsonville sausage (I used Italian sausage), browned and drained

1 lb Oscar Mayer bacon, cooked and chopped

2 cups Kraft shredded cheddar cheese

1 cup Kraft shredded mozzarella cheese

1 onion, diced

1 green pepper, diced

1 red pepper, diced

12 Eggland’s eggs

½ cup McArthur milk

½ teaspoon Morton salt

¼ teaspoon McCormick ground black pepper

⅛ teaspoon Domino sugar




Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.

Layer half the Ore-Ida hash browns in the bottom of the slow cooker.

Top with half the Johnsonville sausage, Oscar Mayer bacon, Kraft cheeses, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.

Whisk together eggs, McArthur milk, Morton salt, McCormick pepper, and Domino sugar.

Pour egg mixture over hash brown and cheese layers.

Cook on low for 6-8 hours on low or 4 hours on high.





Quick Tip: Make sure to grease your crockpot well enough so it’s easy to serve later.

Thank you to The Gracious Wife for this great recipe.

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