Slow-Cooker Overnight Breakfast Casserole 

Dish Info

This hearty slow-cooker breakfast casserole combines layers of crispy bacon, savory sausage, hash browns, tomatoes, chiles, and spices, creating a Southwest-inspired dish perfect for feeding a crowd, especially during holidays or overnight guests.


2 pounds bacon, cut into 1/2-inch pieces 1 pound breakfast sausage, casings removed, broken up Nonstick cooking spray One 2-pound bag frozen shredded or diced hash brown potatoes  Two 10-ounce cans tomatoes and chiles, such as Ro-Tel 2 cups (8 ounces) shredded pepper Jack cheese


1 medium red onion, finely chopped 2 cups (8 ounces) shredded whole-milk mozzarella 12 large eggs, lightly beaten 1 cup milk 1 1/2 teaspoons chili powder 1 teaspoon ground cumin Kosher salt and freshly ground black pepper Chopped cilantro, hot sauce and lime wedges, for serving

Step 1

Prepare Meats: Bake bacon and sausage on a rimmed baking sheet until golden brown and rendered, then drain on paper towels.

Step 2

To prepare the slow cooker, spray cooking spray on the insert of a slow cooker that has a capacity of six quarts.

Step 3

Layering: Alternate layers of hash brown potatoes, bacon, sausage, and the mixture of tomatoes, chiles, Pepper Jack cheese, and red onion.

Step 4

To make the egg mixture, whisk together the eggs, milk, chili powder, cumin, salt, and pepper that you have measured out.

Step 5

Cooking: Pour the egg mixture over the layered ingredients in the slow cooker, sprinkle with mozzarella, cover, and cook on low for about 7 hours until the eggs are set like custard.

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