Best Overnight Breakfast Casserole Recipes

OVERNIGHT SLOW COOKER BREAKFAST CASSEROLE

Steps:

• Spray slow cooker with non-stick cooking spray.
• In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside.
• In slow cooker, combine hash browns and about 1/2 of each of Parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top.
• Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160 degrees F.
• Sprinkle casserole with remaining cheese, serve and enjoy!

LOADED OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
• Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
• Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Sprinkle bread cubes into greased 7X12 inch baking dish.
• Cook sausage and sprinkle along with cheese over the bread cubes.
• Beat eggs in mixer bowl.
• Add milk, dry mustard, salt and pepper; mix well.
• Pour over layers.
• Chill, covered overnight.
• Bake uncovered at 350 degrees for 40 to 45 minutes or until set and golden brown.
• Yield: 8 servings.

HAM AND CHEESE OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Arrange English muffin halves in a single layer in the bottom of the baking dish.
• Whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and mustard in a bowl until well combined. Pour egg mixture over English muffins in the baking dish. Sprinkle chopped ham and 1 cup Cheddar cheese on top of the egg mixture.
• Cover with foil and refrigerate overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until eggs are set, 30 to 35 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and chopped green onions. Slice and serve.

CHEESY OVERNIGHT BACON AND EGG BREAKFAST CASSEROLE

Steps:

• Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
• Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly.
• Sprinkle bacon evenly over cheese.
• Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
• Pour over the bacon and cheese.
• Cover and refrigerate overnight.
• Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned.
• Let stand for 5 minutes before cutting and serving.

OVERNIGHT BREAKFAST/BRUNCH CASSEROLE

Steps:

• Butter the bottom of a 13x9 inch pan. Place bread cubes into pan, followed by bacon, spinach, and mushrooms. Sprinkle cheese on top.
• Beat eggs together with milk, salt, and mustard. Pour over bread mixture.
• Cover pan tightly and refrigerate overnight or at least 3 hours.
• When ready to cook, remove pan from fridge and let sit at room temperature while oven preheats.
• Bake, uncovered, at 350 for 35 minutes.

SLOW-COOKER OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
• Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
• Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.

SLOW COOKER OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Cook sausage according to package directions; cut into 1/4-inch slices; set aside. In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
• Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock. Repeat layers twice. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
• Cover and cook on low for 7 to 8 hours or until thermometer inserted into the center reads 160 degrees F. Serve.

OVERNIGHT BREAKFAST CASSEROLE WITH GRITS

Steps:

• grease a 9x13 baking dish. layer sausage and 1/2 of cheese in casserole dish. mix eggs and next 5 ingredients together. pour over sausage and top with remaining cheese.
• refridgerate overnight.
• bring to room temperature.
• bake at 350 for 45-60 minutes.
• check for doneness with toothpick inserted to come out clean.

VEGETARIAN OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in oregano and garlic salt. Add chives and saute for 1 minute. Add vegetarian crumbles and mushrooms. Continue cooking until mushrooms soften, about 5 minutes. Drain excess moisture and set aside.
• Beat eggs in a large bowl. Mix in curry powder and salt. Add milk and mix thoroughly. Stir in stuffing until all the bread is soaked. Stir in Cheddar cheese. Fold in mushroom mixture from the skillet.
• Grease a 9x13-inch casserole dish with cooking spray. Pour in casserole mixture. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C) the next morning.
• Bake in the preheated oven, covered, for 1 hour. Reduce oven temperature to 325 degrees F (165 degrees C). Uncover casserole and continue baking until top is browned, about 30 minutes more.

SMOKED SAUSAGE OVERNIGHT BREAKFAST CASSEROLE RECIPE

Steps:

• 1.Cut sausage in ½"cubes. Pull each biscuit apart into two layers. Place biscuit pieces in bottom of greased 13 x 9-inch baking pan. Push biscuit edges together to form 1 large crust. 2.Combine beaten eggs with onion, bell pepper, 1 cup of cheese, salt and pepper. Pour over prepared crust. Top with sausage and sprinkle with remaining 1 cup of cheese. Cover with foil and refrigerate overnight. 3.Preheat oven to 375°F. Remove foil and bake 45 minutes or until golden brown and eggs are set. Let stand 5 minutes before serving.

SLOW COOKER OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Cook sausage according to package directions; cut into 1/4-inch slices; set aside.
• In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
• Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
• Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
• Repeat layers twice.
• In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
• Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160ºF.
• Serve.

OVERNIGHT SAUSAGE EGG & CHEESE BREAKFAST CASSEROLE

Steps:

• Brown sausage in skillet.
• Slice Italian bread into 1-inch thick slices and cut off crusts.
• Grease high-sided 9x13 baking dish and arrange bread so that it completely covers the bottom of the dish (this part is a bit like a jigsaw puzzle).
• Drain sausage and spread evenly over bread. Sprinkle cheeses evenly over bread and sausage.
• In separate bowl, beat eggs and milk. Pour evenly over all ingredients in pan.
• Let set covered in fridge overnight.
• When ready to serve, preheat oven to 350 degrees and remove covering.
• Bake for about 35 minutes, or until knife poked in center comes out clean. Let stand a few minutes before serving.

OVERNIGHT HASH BROWNS BREAKFAST CASSEROLE

Steps:

• Spray a 9 X 13 pan with non-stick cooking spray.
• Cook sausage until browned, stirring to crumble; drain well.
• Place croutons in the pan.
• Sprinkle sausage over croutons.
• Top with 1 cup of the cheese.
• Beat together eggs, milk, mustard and salt and pour over the top of the cheese.
• Cover with foil and refrigerate overnight.
• Preheat the oven to 350 degrees.
• Mix potato soup with milk and pour over the top of the casserole.
• Cover with the hash browns.
• Bake for 1 hour.
• Top with the remaining 1 cup cheese and bake for an additional 5 minutes or until cheese is melted.
• Cut into squares and serve.

OVERNIGHT MAKE AHEAD BAKED BREAKFAST BURRITO CASSEROLE

Steps:

• Roast green chile by placing chile's on a sheet pan and broiling in oven until charred. Turn peppers every few minutes until charred on each side. When charred, place in a plastic bag and let steam for 5 minutes. With hands, remove blacken skins. Then slice off the tops to remove seed pods and veins. Rough chop chiles.
• Or use canned Hatch Chile Peppers. 8 ounces.
• In a large pan, cook the sausage and onions together until the sausage is done. Drain grease from sausage if needed. Add the chopped green chiles and stir until combined. Let cool slightly.
• Transfer sausage/onion/chile mixture to a large bowl and fold in two cups of the cheese.
• Spray a 9 x 13 casserole dish with PAM.
• Use a 1/3-cup measuring cup to scoop out sausage/cheese/chile mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Repeat until all the tortillas are squeezed into the pan.
• Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit in refrigerator overnight.
• In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set.
• Sprinkle remaining 1/2 cup of cheese over burritos and bake, uncovered for 10 more minutes, or until the cheese is melted.
• Serve with salsa and sour cream.

OVERNIGHT BREAKFAST CASSEROLE - SOUTHWEST STYLE

Steps:

• 1. Spray a 6-quart crock pot with nonstick spray (or add crock pot liner to slow cooker crockery).
• 2. Heat water into a large skillet over medium-high heat. Add sausages and cook 6 to 7 minutes or until water has evaporated. Reduce heat to medium-low, and cook another 6 to 7 minutes or until pork juice runs clear, turning frequently for even cooking. When sausage is fully cooked, cut into bite-size pieces; set aside.
• 3. In a large bowl, thoroughly mix together the green onions, bell peppers, chilies and cilantro; set aside.
• 4. Layer 1/3 of the hash browns, sausage bits, green onion mixture and cheese. Repeat layers two more times.
• 5. In a separate bowl, beat eggs with the milk, salt and pepper. Pour egg mixture over the top of the casserole.
• 6. Cover crock pot, set heat level to Low, and cook for 7 to 8 hours (internal temperature should reach 160°F). Garnish each serving with a generous spoonful of salsa and a slice of avocado on the side, if desired.

OVERNIGHT SAUSAGE BREAKFAST CASSEROLE

Steps:

• Spread bagel pieces evenly onto bottom of 13x9-inch pan sprayed with cooking spray.
• Crumble sausage into medium skillet. Cook on medium heat until done, stirring frequently. Spoon over bagel pieces.
• Add onions and peppers to skillet; cook 3 to 5 min. or until crisp-tender, stirring occasionally. Spoon over sausage; top with cheese.
• Whisk eggs, milk and mustard until blended; pour over ingredients in pan. Cover with foil. Refrigerate 8 hours.
• Heat oven to 350°F. Bake casserole (covered) 45 to 50 min. or until knife inserted in center comes out clean.

OVERNIGHT EVERYTHING BAGEL BREAKFAST CASSEROLE

Steps:

• Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat until no longer pink; drain.
• In baking dish, toss sausage, bagel cubes, green onions and bell pepper until well mixed. Set aside.
• In large bowl, beat eggs, half-and-half, salt and pepper with whisk until well blended. Stir in 1 cup of the cheese; pour evenly over bagel mixture in baking dish. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 375°F. Uncover baking dish. Bake 30 to 40 minutes or until golden brown and knife inserted in center comes out clean. Sprinkle with remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

OVERNIGHT SAUSGE BREAKFAST CASSEROLE

Steps:

• NOTE: JONES comes in 12 oz roll so adjust the rest of the ingredients if you use JONES.
• Heat oven to 350 degrees.
• Layer sausage in bottom of 12 x 8 baking dish.
• Sprinkle with cheese.
• Combine eggs, cream, butter, and dry mustard.
• Pour over sausage and cheese.
• Refrigerate overnight.
• Bake casserole for 35 mins or until set.
• NOTE: Freeze in portions for quick breakfast.