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If you’re camping in an RV or fifth wheel and you bring a crockpot with you, you’ll definitely want this overnight breakfast casserole recipe. It makes a delicious traditional breakfast bake while you sleep, and who doesn’t like waking up to eggs, bacon, sausage, cheese and hash browns? All you have to do is brew your coffee and you’re ready for breakfast!
Photo Source: Food Network
Hearty Slowcooker Overnight Breakfast Casserole
Ingredients:
1 2 lb. package frozen shredded hash brown potatoes
1 lb. ground sausage, browned and drained
1 lb. bacon, cooked and chopped
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 small onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions:
Grease a large 6 quart slow cooker with cooking spray.
Layer one third the hash browns in the bottom of the slow cooker.
Top with one third of the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
Whisk together eggs, milk, salt, pepper.
Pour egg mixture over the top of the potato cheese layers.
Cook on low for 6-8 hours on low or 4 hours on high.
Serves up to 8 people.
Notes: If your family is partial to more cheese, increase the amount of cheese between layers, and add a generous amount to the top as well.
If you prefer to cook this casserole overnight, do it on the low setting to prevent burnt edges and bottoms. Not all slow cookers are created equal and some get hotter than others.
