Slow-Cooker Breakfast Casserole

Overnight breakfast recipes are a must for busy cooks. They help when you’re looking for breakfast ideas for overnight guests or figuring out a way to make morning mealtime effortless. You can assemble a slow-cooker breakfast casserole in the evening and pop it in the oven in the a.m. Anything to catch a few more winks of sleep before the house wakes up, right?

Featuring layers of hash browns, sausages, onions, green chiles, cheese and eggs, this recipe is one of the best hearty breakfast casserole recipes around. It takes less than half an hour to throw together, and the results are gloriously cheesy and filling. You’ll want to have the recipe in your back pocket for busy weekends or as an overnight breakfast recipe for the holidays.

Ingredients for Slow-Cooker Breakfast Casserole

• Hash browns: Frozen hash browns are ideal for this recipe. If you’re worried about your casserole turning out soggy, thaw the hash browns before you get started.
• Sausages: Breakfast sausages are the natural choice, but feel free to use your favorite sausages. To avoid greasiness, fry and drain them before putting the casserole together.
• Onion: Onions bring texture and flavor to this easy slow-cooker breakfast casserole. When it comes to types of onions, opt for yellow, which is the most standard variety.
• Green chiles: Of all the types of peppers, there are two popular canned green chiles: Anaheims have a mild heat, while Hatch chiles are hotter still. Jalapenos are the next step up, falling somewhere in the middle, and serranos are quite hot.
• Cheese: Versatile cheddar is the cheese of choice here. Sharp and extra sharp cheddar are a must for that extra bite, but we love the creamy, subtle flavor of mild cheddar too.
• Eggs: Eggs bind the ingredients together while giving the slow-cooker breakfast casserole a serious protein boost to kick off your day.
• Milk: Adding milk enhances the fluffiness of the eggs. Full-fat milk yields richer eggs, but skim is excellent if you’re not keen on whole milk.
• Seasonings: A simple sprinkling of salt and pepper is all you need to season the eggs. You can always add a few extra shakes tableside.

Directions

Step 1: Layer the ingredients

Grease a 5- or 6-quart slow cooker. Layer half the hash browns, sausages, onions, chiles and cheese in the slow cooker. Repeat the layers. In a bowl, whisk the eggs, milk, salt and pepper. Pour the egg mixture over the casserole.

Step 2: Cover and cook the casserole

Secure the lid, and set the slow cooker to low. Cook for seven to nine hours, or until the eggs set.

Editor’s Tip: Cooking the eggs on low is the key to evenly cooked, fluffy slow-cooker eggs. When cooked on high, eggs often become rubbery.

Slow-Cooker Breakfast Casserole Variations

• Make a vegetarian version: Use vegetarian sausages, or skip them altogether and load your casserole with veggies. Broccoli, sweet potatoes, peppers, scallions, mushrooms—there are lots of options here. Roast the veggies first for extra flavor or layer them in your slow cooker with the rest of the ingredients.
• Put a southwestern spin on it: Transform your traditional slow-cooker breakfast casserole into a Tex-Mex-inspired meal with black beans, bell peppers, fire-roasted tomatoes, sour cream and a few splashes of homemade hot sauce.
• Swap for the sausages: Bacon, ham, chorizo, pulled pork, chicken and steak make mouthwatering substitutes for the sausages. Like the sausages, any substitutes should also be cooked before layering into the casserole.
• Spice it up: Add a pinch of paprika, red chili flakes, cumin, garlic, rosemary or oregano to the egg mixture before pouring it into the slow cooker.

How to Store Slow-Cooker Breakfast Casserole

If you’re lucky enough to have leftovers or you’re making the slow-cooker breakfast casserole ahead of time, let it cool completely. Then, transfer it to an airtight container and store it in the fridge.

How long does slow-cooker breakfast casserole last?

A properly stored breakfast casserole lasts around three to four days.

Can you freeze slow-cooker breakfast casserole?

This slow-cooker breakfast casserole was made for freezing. Once cooled, place the casserole in an airtight container (or containers—setting up individual portions makes life dramatically easier when it’s time to thaw). Freeze for up to three months.

How do you reheat slow-cooker breakfast casserole?

If reheating from frozen, remember to thaw the casserole in the fridge overnight. The easiest way to reheat breakfast casserole is to stick it in the microwave and blast it on high until warmed through. To reheat in the oven, bake the casserole at 350°F for 15 to 20 minutes or until piping hot.

Slow-Cooker Breakfast Casserole Tips

Why is my slow-cooker breakfast casserole soggy?

The culprits behind a soggy slow-cooker breakfast casserole are the high-moisture ingredients: frozen hash browns, eggs and onions. Alas, while convenient, slow-cooking doesn’t lend itself to evaporation, which occasionally leads to sogginess. Try letting the hash browns thaw and frying the onions before assembling your casserole.

How do you know when the slow-cooker breakfast casserole is done?

The easiest way to tell if your casserole is done is to stick a knife in the center of it. The eggs should be firm, not runny, and the casserole should be golden brown around the edges.

What else can you serve with a slow-cooker breakfast casserole?

For folks who enjoy a savory-sweet pairing, try a mixed fruit salad, a healthy yogurt parfait or a stack of silver dollar pancakes drizzled with plenty of maple syrup. Or, pull out all the stops with a fresh batch of cinnamon rolls. If savory is more your speed, try sides like prosciutto-wrapped asparagus or orange-glazed bacon. Biscuits, cornbread, croissants or a rack of well-buttered toast won’t go amiss alongside a breakfast casserole. And when the breakfast hours slip into brunch time, a light salad is brilliant.