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Southwest Overnight Breakfast Casserole

Overnight Breakfast Casserole

  • Author: Joanie Simon
  • Total Time: 8 hours 10 mins
  • Yield: 10 servings 1x


An easy overnight breakfast casserole made in a slow cooker with layers of cheese, bacon, sausage, eggs and chiles.


  • 1 (30 oz) package frozen shredded hash brown potatoes
  • 1 lb bacon, cooked and chopped
  • 1/2 lb sausage, cooked
  • 2 cups shredded pepper jack cheese
  • 1/2 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


  1. Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
  2. Layer half the hash browns in the bottom of the slow cooker.
  3. Top with half the sausage, bacon, cheese, onions, red pepper and green chiles. Repeat layers with the remaining ingredients.
  4. Whisk together eggs, milk, salt, pepper.
  5. Pour egg mixture over hash brown and cheese layers.
  6. Cook on low for 6-8 hours on low or 4 hours on high.
  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Category: Breakfast
  • Cuisine: Southwest