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Overnight Egg Brunch Casserole


Updated May 25, 2016
(26 Votes)


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

Who doesn't love breakfast? See what other slow cooker breakfast recipes we have, and whip up something special for you and your family!



What You Need:

  • 8 strips bacon
  • 1 onion, peeled and chopped
  • 1 clove of garlic, peeled and minced
  • 1 red bell pepper, seeded and chopped
  • 1 cup broccoli, chopped
  • 1 cup mushrooms, chopped
  • 2 (1 pound) bags 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



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



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



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Can you provide the carbohydrates for the diabetic? Also can you freeze this recipe? Thanks

I loved this breakfast casserole because it was more than just eggs, cheese, and meat. All the veggies added a hearty component to the dish!

Mmm, most of this was good and I know how to make it better next time . . . omit the broccoli. Could be just me but I think when broccoli cooks for so long it sours. Other than that I liked the Casserole and will make it for my family - sans the broccoli! )

I loved all the veggies in this breakfast casserole! This would be a great recipe to make for a family brunch.

The added veggies gave this breakfast casserole the perfect amount of flavor, and I'm always a sucker for hash browns!

Loved this! Egg casseroles always make me a bit nervous because I never know if they're going to be too dry or too runny, but this one was perfect! Loved the addition of veggies too--added a nice variety in flavor.

This casserole is delicious! I especially love the big chunks of vegetables. More broccoli please!

This has a lot of my favorite breakfast foods. But I'd use less eggs and more cheese, personally.

So easy and so tasty! I love all the veggies in it - this is such a great idea for meal prepping!

This looks so colorful and yummy!

All the ingredients are everything we love sounds like a great cassarole. Will try it soon.

tried this recipe for my grandsons and some of their college roommates, no leftovers says it all

The real purpose of a slow cooker is to use less pans and preparation...if I did not have to use two other pans to make this I would be fixing every weekend. It looks like a really good dish for my group....

Looks good but a lot of ingredients!

Seems like an awful lot of trouble. I prefer recipes that I can just put it in mycrockpot and forget about it

Looks yummy...and sounds easy to prepare the night before to be able to enjoy a wonderful breakfast. Am going to try this one soon!!

This sounds like something our family would love. I am going to try it very soon.

This sounds absolutely yummy. But, I have a large crockpot that seems to run hot, how can I adjust for that? I wouldn't want it to burn.

Looks delicious. Will be worth trying

Can't wait to try this.

This will be nice when the family is here.

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

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?

Maybe the mushrooms made it soggy. They release tons of liquid when cooked.

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

I right-clicked on the image and then clicked "copy image" and then pasted it into a Mircrosoft Word document. Then it can be printed. You can also enlarge it in Word so you can read it better by grabbing the corners and pulling them out till you have the size you want.


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