Overnight Breakfast Casserole

I love my crock pot. I remember the year I got it for Christmas from my grandparents–My sister and I were living together in our apartment, and didn’t have much in the way of cooking implements. So for a couple years in a row, we got kitchen stuff. The year I got the crock pot, she got Corning Ware. I actually tried to trade gifts, but I’ve since come to adore my crock pot.

It’s come in very handy over the years. I love it in winter, when I can prep a meal, flip it on before leaving for work, and by the time I get home, dinner’s ready! I never think to use it for breakfast, though. I’m not that big of a fan of overnight oats (tried them once…The old school way of boiling them, then letting them soak overnight and reheating them the following morning. No thanks.), and I don’t think about casseroles and the like. Well, I didn’t, until I saw this recipe for an overnight breakfast casserole on Iowa Girl Eats.The dozen eggs that broke my fall Sunday morning (along with my face)? This was their original purpose.

30 minutes of prep work, and the rest is done while you sleep! I’m a huge nut when it comes to breakfast–I could eat it all day, every day, and I especially love eggs, hash browns and cheese all mixed together. Throw in some sausage or bacon, and I’m in heaven! This casserole is perfect.


The best part is, it can feed an army, and for those of us on Weight Watchers, it’s only 7 PointsPlus per 1 cup serving! Pair it with a piece of fruit, and you’re good to go till lunch time.

Okay yes, that is probably closer to 2 cups. What can I say? I was hungry!

Yield: 12

Overnight Breakfast Casserole

Overnight Breakfast Casserole
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes


  • 30oz bag frozen shredded hash browns
  • 1/2 lb. sausage
  • 1 C shredded sharp cheddar cheese
  • 1 C shredded mozzarella cheese
  • 6-8 sun-dried tomatoes (dried, not packed in oil), rehydrated and diced
  • 12 eggs
  • 1/2 cup milk
  • hot pepper sauce, to taste
  • salt & pepper, to taste


Cook the sausage until browned. Drain on paper towels and set aside. While the sausage is cooking, place the sun-dried tomatoes in a small bowl or larger mixing cup. Pour enough boiling water to just cover them, and allow them to sit for 15 minutes. Drain well, then dice and set aside.

Spray a 4-qt. crock pot with non-stick spray then place half the hash browns into the bottom. Top with half the sausage, half the cheeses, and half the sun-dried tomatoes. Repeat the layers.

In a large bowl, whisk together eggs, milk, a few dashes of hot sauce, salt and pepper, then carefully pour over the top. Cook on low for 8 hours, or until eggs are set.

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I was awakened this morning by the smell of breakfast wafting upstairs…No easy feat, since we keep the upstairs closed off from the main floor most of the time. I actually made it a point to get ready rather quickly so I could dig in!

A little taco sauce to spice things up–That is one complaint I will levy against this…It is a little on the bland side, which is why I added some hot sauce to the eggs and milk. Still, when I make this again, I might add in some red pepper flakes or some garlic or something, just for a little more flavor.

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