Easy Crockpot Overnight Breakfast Casserole, have a hot and rich breakfast! It is a perfect meal for holidays, brunch or busy breakfast full of eggs, potatoes, cheese and favorite breakfast meat.
Why do we like this crockpot this night’s breakfast casserole?
Are you looking for a stressless way to feed the crowd first in the morning? This crockpot is your answer to breakfast casserole overnight. Assemble the night before with eggs, potatoes, cheese and breakfast meat and let the slow cooker work while sleeping. Every time you need a weekend, holiday or breakfast, you wake up with breakfast that makes you warm, comfortable and entertaining the crowd.
Tips for success:
- Dry potatoes well Before layering -excessive moisture can sprinkle the cathor roll.
- Use a slow cooker liner Or thoroughly oily so that it can be cleaned more easily.
- Check the period early Because there are many slow cookers; If you are too ripe, eggs can be rubber.
- Take a break before serving Therefore, the cassor roll can be easily sliced.
- Recipe If there are many crowds and bigger slow cookers.
Transformation and replacement:
- potato : Replace the hash brown with sweet potatoes cut to improve nutrients.
- cheese: Monterey Jack, Pepper Jack, Swiss or cheese blend without dairy products.
- Meat -free options: Skip the meat and add meat vegetables (bell peppers, mushrooms, spinach) for vegetarian cache rolls.
- milk: If desired, use non -variety of vegetable milk or 2% milk.
- Flavored boost: Put spicy source, paprika or herbs in the egg mixture.
Try a more delicious breakfast cache roll recipe.
Crockpot overnight cache
Filled with eggs, potatoes, cheese and favorite breakfast meat, this breakfast caster roll is a perfect meal for holiday, brunch or busy morning.
Serving: 8
- 6 Large egg
- 1 1/2 cup whole milk Or half and half
- 1 TSP Dijon mustard
- 1/2 TSP salt
- 1/4 TSP pepper
- 1/2 TSP Garlic powder
- 4 cup Frozen potato It was completely thawed and dry
- 1 cup Ham or cooked and broken bacon Or the combination of two
- 1 cup Breakfast sausage, cooking and collapsed About 8 ounces
- 2 cup Cheddar cheese, crush Or Montray Jack Cheese
- 1/4 cup Green onions, sliced thinly
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Apply a 6 -quart (or larger) slow cooker with butter or cooking spray.
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Cook the bacon until you get crispy. Drain and cut. Cook breakfast sausage until brown. Draw excessive fat. Keep it separately.
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Still in a large bowl until softening eggs, milk, dijon mustard, salt, pepper and garlic powder.
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To assemble: Sprinkle the melted dried potatoes with an even layer on the bottom of the slow cooker. Overlap the meat on the potatoes. Sprinkle cheese on the meat layer. Pour the egg mixture evenly. Stir smoothly or press down to distribute the liquid without compressing it.
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Chill: Cover the assembled catcher roll for 4-12 hours and refrigerated. This step is an option. If you want, you can cook immediately. If it is refrigerated, sit at room temperature for 20 minutes to avoid cracks.
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Cooking: Cover and cook high for 3-4 hours until 6-8 hours, or the center is set and the knife is inserted. Check the minimum time to avoid too much.
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Sprinkle green onions in the last 30 minutes or use it as a decoration. Take off the lid and rest for 5-10 minutes before serving.
