Crockpot Breakfast Casserole Overnight Recipe Wellplated Com

You wake up, you walk downstairs, and before you lies an incredible, filling, and wholesome breakfast ready and waiting for you. No, you’re not at the Four Seasons. You’re not even at Grandma’s house. You’re home, and this bountiful crockpot breakfast casserole (hopefully with a side of Overnight French Toast) is yours for the taking. I do regret that you will have to walk from your bedroom to the kitchen to enjoy it. I promise the slight inconvenience will be worth your effort!

Why I Love This Easy Overnight Breakfast Casserole

During the week, I keep it light with Overnight Steel Cut Oats or a Greek Yogurt Smoothie. Weekends, however, leave me craving something heartier and more indulgent. When I’m not in the mood for something sweet (like French Toast Sticks), nothing sounds more comforting and satisfying than a heaping serving of an overnight breakfast bake with bacon, gooey fontina cheese, and TONS of vegetables. The best part? You won’t have to wait on this easy crockpot breakfast casserole. The prep happens the night before, so in the morning, it’s ready the moment you are!

How to Make Crockpot Breakfast Casserole

This slow cooker breakfast casserole recipe is a savory, Mediterranean version of overnight French toast (like my favorite Overnight Blueberry French Toast) with gooey cheese, bacon, and vegetables in lieu of sweet or fruity ingredients.

The Ingredients

Eggs. What can you do with an extra dozen eggs? Make an overnight crockpot breakfast casserole, of course!Cheese. Use one “melty” cheese and one “crumbly” cheese for a nice variety of textures and flavors. I opted for fontina for the melty cheese and feta for the crumbly.

Mediterranean Vegetables. Canned artichokes, spinach (frozen chopped spinach keeps it quick and easy), and sweet red bell pepper give this slow cooker breakfast scramble Mediterranean flair.

Bacon. Guaranteed to make any day feel like the weekend. While egg casserole with bacon is my favorite, you can swap browned sausage or cubed cooked ham if you like.

Bread. A baguette or artisan sourdough loaf is my favorite. If you use a whole-grain option, make sure the taste of the wheat isn’t too pronounced or it will overtake the more delicate flavors of the vegetables and cheeses.

Dijon Mustard + Cayenne. A little of each adds depth and gives the egg casserole a true “I could be eating this in a restaurant” effect.

The Directions

Storage Tips

To Store. Store egg casserole in an airtight storage container in the refrigerator for up to 3 days.To Reheat. Reheat casserole in a casserole or similar baking dish in the oven at 350 degrees F until hot. You can also gently rewarm leftovers in the microwave on a microwave-safe plate until warmed through.To Freeze. You can freeze an egg casserole! Place leftover casserole in an airtight, freezer-safe storage container in the freezer for up to 2 months. You can also wrap individual portions and freeze them so that you can thaw one portion at a time. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Slow Cooker. This version switches to “keep warm” to deter overcooking.Slow Cooker Liner. Helps keep the casserole from sticking to your slow cooker.Instant Read Thermometer. The best way to tell if your casserole is done.

(Almost) room service, at your service!

Zucchini and sliced mushrooms would add a little taste of Italy.Prefer kale or Swiss chard to spinach? Feel free to change it up (just sauté it first, if using raw).Jalapeños, poblanos, and diced Oven Roasted Potatoes would transform this into a Southwest-style breakfast casserole.