Want to make breakfast on Christmas morning infinitely less complicated? A hot breakfast, ready to go in the slow cooker is the way to go. This recipe for an overnight breakfast casserole celebrates my favorite southwest flavors with pepper jack cheese and green chiles. Of course, because it’s the holidays, it’s got BACON <3.
It also feeds an army. If you make this recipe as written it will feed 9 – 12 people, no problem.
All you have to do is layer it up in a slow cooker then set it to low for 8 hours. You’ll wake up to a hearty, cozy breakfast.
Hash browns go on the bottom to soak up all the good stuff. And please, don’t skimp on the cheese. In testing this recipe, I tried using a cup less cheese and it wasn’t worth it. You need all the cheese as prescribed so that it can create that magical cheesy layer that brings it all together.
I made this for Christmas morning last year and throughout the morning, we all kept going back to it. Pretty sure Ryan went back for fourths after the opening of the stockings.
- 1 (30 oz) package frozen shredded hash brown potatoes
- 1 lb bacon, cooked and chopped
- ½ lb sausage, cooked
- 2 cups shredded pepper jack cheese
- ½ cup shredded mozzarella cheese
- 3 green onions, diced
- 1 red pepper diced
- 1 7 oz can diced green chiles
- 12 eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
- Layer half the hash browns in the bottom of the slow cooker.
- Top with half the sausage, bacon, cheese, onions, red pepper and green chiles. Repeat layers with the remaining ingredients.
- Whisk together eggs, milk, salt, pepper.
- Pour egg mixture over hash brown and cheese layers.
- Cook on low for 6-8 hours on low or 4 hours on high.