Loaded Overnight Breakfast Casserole

Loaded Overnight Breakfast Casserole is a winning breakfast! It has eggs, hashbrowns, bacon crumbles and cheddar cheese. Prep it the night before and then bake it in the morning in your Crockpot, Instant Pot or in the oven!

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Loaded Overnight Breakfast Casserole

My family all agreed that this breakfast was a winner! I loved it because it took hardly any time at all to prepare. I put a few things into the Instant Pot the night before. I refrigerated it overnight and the egg mixture soaked into the hashbrowns. Then I cooked the casserole in the morning for a couple of hours. It was the perfect choice for a mid-morning breakfast.

Greg said it’s definitely my best breakfast casserole yet. I do believe this is because of the overnight refrigeration. That process really allowed the egg mixture to soak into the hashbrowns and the consistency of the eggs was perfect.

It’s a bonus that you can cook the casserole in the Instant Pot, slow cooker or the oven! You choose the method! Make sure to spray the bottom of whatever dish you use with non-stick cooking spray or you’ll have quite the mess to scrape off.

Ingredients/Substitution Ideas

• Hashbrowns–or tater tots (you can also do a combination of the two) or hashbrown patties
• Salt and pepper
• Bacon crumbles–or a cup of cubed ham or browned ground sausage
• Eggs
• Milk–or evaporated milk
• Ground mustard
• Shredded cheddar cheese–or another type of cheese like colby or pepper jack

Steps

1. Grease your dish: Spray your crockpot, Instant Pot or 9×13 inch baking dish with non-stick cooking spray. 
2. Layer: Arrange hashbrowns/tater tots in the bottom. Lightly salt and pepper the hashbrowns. Sprinkle the bacon on top. 
3. Whisk eggs: In a bowl beat together the eggs, milk, ground mustard, a pinch of salt and pinch of pepper. Pour over the bacon.
4. Get cheesy: Sprinkle the cheese on top. 
5. Refrigerate overnight: Cover the dish tightly with plastic wrap or foil and refrigerate overnight.
6. Instant Pot baking instructions: Place the liner into the Instant Pot. Cover Instant Pot and secure the lid. Press the slow cook button and set it to 2 hours and 30 minutes on high. Crockpot baking instructions: place the crock liner into the slow cooker. Cover with lid and slow cook on high for 2-3 hours. Oven baking instructions: Heat oven to 350 degrees. Cover pan with foil and bake for 1 hour. Remove the foil and bake for 10 more minutes. 

Notes/Tips

• Want to add some veggies? Try adding in sauteed peppers, onions and mushrooms. Add them on top of the hashbrown layer. Another idea is to add in some chopped spinach. No need to cook it beforehand.
• Serve with pancakes and fruit.
• This recipe is gluten-free.
• To make this recipe low carb try using cauliflower rice in the place of hashbrowns.
• I used my 6 quart Instant Pot*. You can also make this in a slow cooker or in the oven.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with hashbrowns are Instant Pot Broccoli Ham Casserole.

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More Breakfast Instant Pot Recipes…

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.