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The One That Feeds the Whole House While You Sleep
Let me tell you something — this casserole has saved my bacon more times than I can count. Birthdays, holidays, sleepy Saturday mornings when everyone wakes up starving and somehow expecting you to have pancakes, eggs, and a miracle ready by 8 a.m.? This right here is the answer.
The first time I made it, I was having overnight guests — my sister and her two bottomless teenage boys — and I knew they’d be sniffing around the kitchen at sunrise. I prepped this casserole the night before, set the slow cooker, and come morning? I woke up to the smell of sausage, peppers, and cheese like a hug wrapped in flannel. Nobody asked for toast. They went straight for seconds.
Why You’re Gonna Love It
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Zero fuss in the morning — no mixing, flipping, or frying at the crack of dawn
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One pot wonder — bless the slow cooker and whoever invented it
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Comfort food to the max — potatoes, sausage, eggs, cheese… need I go on?
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Crowd-pleaser — picky eaters? They’ll be licking their plates
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Easy to make your own — swap, add, tweak — she’s flexible
Ingredients — Nothing Fancy, Just the Good Stuff
Here’s what you’ll need — and I bet you’ve got half of it in your fridge already:
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1 lb pork breakfast sausage – ground, not links. I usually go for the sage one.
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1 (1 lb) bag frozen diced hash browns – straight from the freezer, no thawing needed.
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½ yellow onion, diced – adds just enough sweetness.
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2 bell peppers, diced – I use one red and one green for that pretty color.
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2 cups shredded cheddar cheese – sharp is best for a little bite.
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12 eggs – yep, the whole carton.
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⅓ cup half-and-half – makes the eggs extra creamy.
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1 tsp salt
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½ tsp black pepper
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Chopped green onions (optional) – for that fresh little sprinkle on top.
How to Make It — The Cozy Night-Before Way
1. Brown Your Sausage
In a skillet over medium heat, crumble and cook the sausage until it’s no longer pink. Let it get a little golden in spots — it adds so much flavor. When it’s done, turn off the heat and set it aside.
You can do this earlier in the day and refrigerate it until bedtime prep.
2. Layer the Love in the Crockpot
Grease the inside of your slow cooker — I mean it. Eggs are clingy. I use a bit of butter or a good spritz of non-stick spray.
Now, layer like so:
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Frozen hash browns
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Diced onions
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Bell peppers
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That beautiful browned sausage
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Cheddar cheese
Don’t stir! Leave it like a lazy lasagna — trust me, it works better this way.
3. Whisk and Pour
In a big ol’ bowl, crack all 12 eggs. Add the half-and-half, salt, and pepper. Whisk it like you’re about to bake a cake — you want it nice and blended. Then pour it gently over everything in the slow cooker.
Again — don’t stir it. It’ll settle just fine overnight.
4. Set It and Get Some Rest
Put the lid on your slow cooker and set it on LOW for 6 to 8 hours.
That’s it. Go to bed. You’ll wake up to magic.
Running behind? You can also cook it on HIGH for 2½ to 3 hours. Just keep an eye on it.
5. Wake Up to Glory
In the morning, that casserole will be puffed up, golden on top, and your kitchen will smell like breakfast heaven. The edges will be a little crispy, and the inside? Soft, cheesy, perfectly set eggs.
If you’re feeling fancy, sprinkle on some chopped green onions or a few dashes of hot sauce. Or just dive in as-is. Nobody’s judging.
Add Your Own Twist
This recipe is so forgiving. You can tweak it depending on what’s in your fridge:
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Bacon instead of sausage (or both if you’re feeling wild)
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Pepper jack cheese for a spicy kick
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Mushrooms or spinach if you’re sneaking in veggies
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Swap hash browns for tater tots or even cubed bread for a strata vibe
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Make it meatless by leaving out the sausage and adding more veggies
Leftovers? Yes Please.
If you’ve got leftovers (rare in my house), here’s what to do:
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Store them in an airtight container in the fridge — good for up to 4 days
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Reheat in the microwave for 1–2 minutes with a damp paper towel over the top
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Want to freeze it? You sure can. Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge and reheat until warm and melty.
Just One More Thing…
You know what I love most about this recipe? It lets you be present. Whether that’s waking up to giggling kids on Christmas morning or just enjoying your coffee before the day starts — breakfast is already taken care of.
So if you try it, I’d love to know: did you stick to the classic or add your own flair? Either way, I hope it fills your kitchen with warmth, your belly with comfort, and your heart with that small, quiet joy of a job well done… while you were sleeping.
Overnight Slow Cooker Breakfast Casserole
Ingredients
- 1 lb bulk pork breakfast sausage
- 1 lb bag frozen diced hash brown potatoes
- 1/2 yellow onion, diced
- 2 bell peppers, diced
- 2 cups cheddar cheese, grated
- 12 eggs
- 1/3 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup green onions, chopped (optional, for garnish)
Instructions
- In a skillet over medium heat, cook the sausage until fully browned, breaking it apart as it cooks. Remove from heat and set aside.
- Grease the inside of the slow cooker with nonstick spray.
- Layer the frozen hash browns in the bottom of the slow cooker. Top with diced onions, bell peppers, cooked sausage, and cheddar cheese.
- In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper. Pour the egg mixture evenly over the layers in the slow cooker. Do not stir.
- Cover and cook on low for 6-8 hours or on high for about 2 hours, or until the eggs are set.
- Garnish with green onions if desired and serve warm.