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Overnight Egg Brunch Casserole

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3 Comments

Overnight Egg Brunch Casserole
Overnight Egg Brunch Casserole

We know our readers can't get enough of this Overnight Egg Brunch Casserole recipe, so we decided to whip it up in our test kitchen and add our own special flair. This slow cooker breakfast casserole is made with layers of hash browns, sauteed vegetables, fluffy eggs and gooey cheese. After frying the bacon and chopping up the vegetables, the assembly of this casserole is a breeze.

The great thing about slow cooker breakfast recipes like this one is that everyone's breakfast can be made in one batch. Because the slow cooker can cook such a large amount of food at once, the whole family will be able to sit down around the table and enjoy a warm meal together (no waiting for batches of pancakes or eggs to cook). And don't even get us started on how good the leftovers are!

The original recipe calls for the casserole to be cooked on LOW for 10 hours (or overnight). If you don't have that much time to spare, the dish can easily be cooked on HIGH for 4 hours with the same results. So, if you are on the hunt for a recipe for the morning of a holiday, a family gathering or a lazy weekend breakfast, give this delicious slow cooker breakfast casserole a go.

Serves: 8

Cooking Time: 10 hr

Instructions

What You Need:

  • 8 Strips of bacon
  • 1 onion, peeled and chopped
  • 1 clove of garlic, peeled and minced
  • 1 red bell pepper, seeded and chopped
  • 1 cup brocolli, chopped
  • 1 cup mushrooms, chopped
  • 2 (1 lb.) bags of frozen hash browns
  • 1 ½ cups shredded Cheddar or Cheddar Jack cheese (you can double this amount for more cheesy flavor)
  • 12 eggs
  • 1 cup 2% milk
  • 1 teaspoon dried dill
  • ½ teaspoon salt
  • ½ teaspoon pepper

What You'll Need

 

Method:


1. Cook strips of bacon until crispy. After cooling the bacon on a plate with paper towel, chop it up into ½-inch strips.

Cook bacon


2. Chop up onion, garlic, bell pepper, broccoli and mushrooms.
Chop vegetables

 

3. Saute the five chopped vegetables in a large skillet for 5 minutes, or until slightly tender.

Saute vegetables

 

4. Spray your slow cooker with non-stick cooking spray.
 

5. Place one-third of the hashbrowns into the bottom of the slow cooker and season with salt and pepper.
 

6. Layer one-third of the vegetables and one-third of the cheese on top of the potatoes.

Layer casserole


7. Repeat these steps until the ingredients are used up, ending with a layer of cheese on top.

Repeat layers, then layer with cheese

 

8. In a large bowl, mix together eggs, milk, dill, salt and pepper.
 

9. Pour the liquid mixture over the top of the ingredients in the slow cooker.

Pour liquid mixture over casserole

 

10. Place a piece of paper towel beneath the lid of the slow cooker to absorb excess moisture as it cooks.
 

11. Cover the slow cooker, and cook on HIGH for 4 ½ hours or LOW for 8-10 hours.
 

12. After the time has elapsed, a thermometer inserted in the middle of the bake should read 160 degrees F.
 

13. Serve this easy egg casserole with fresh fruit, and enjoy!


Finished Egg Brunch Casserole


 

Notes

*Make sure to check out Easy Overnight Egg Brunch Casserole to see the original version of this recipe.

 

 

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Reviews More Reviews

Dec 8, 2014

We might have to add this to our Christmas morning breakfast. It would be simple and not interfere with all the other activities.

 

Aug 19, 2013

I made this recipe 8/8/13 . I followed the instructions & cooked mine overnite on low for about 9 hours. Mine turned out very mushy & not firm. I added green chiles, mushrooms & turkey sausage. My husband & I didn't care for the mushiness. I wont be making this again. I was disappointed. I prefer the egg casserole baked in a 9x13 pan where you can cut it into squares & serve. Did anyone else have these results?

 

3 Ratings

Feb 5, 2013

Could someone tell me how to print this off! There doesn't seem to be any "print" that I can use. Or, I just don't see it. Anyway, my kitchen is too far away from the computer to just read it when I'm cooking. Thank you, in advance, for your response... Barb Nickerson

 

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