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!

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
- Grease your dish: Spray your crockpot, Instant Pot or 9×13 inch baking dish with non-stick cooking spray.
- Layer: Arrange hashbrowns/tater tots in the bottom. Lightly salt and pepper the hashbrowns. Sprinkle the bacon on top.
- Whisk eggs: In a bowl beat together the eggs, milk, ground mustard, a pinch of salt and pinch of pepper. Pour over the bacon.
- Get cheesy: Sprinkle the cheese on top.
- Refrigerate overnight: Cover the dish tightly with plastic wrap or foil and refrigerate overnight.
- 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.

More Breakfast Instant Pot Recipes…
Instant Pot Breakfast Enchiladas
Breakfast enchiladas with sausage gravy, scrambled eggs and shredded cheese that your Instant Pot will help you prep.
Instant Pot Breakfast Mac and Cheese
Mac and cheese with sausage, bell peppers and hot sauce…and the best part is the topping of crispy hashbrowns.
Instant Pot Christmas Morning Breakfast Casserole
Eggs, bacon, sausage and tots are the stars of this indulgent and delicious breakfast casserole that’s perfect for Christmas morning or Sunday brunch.
Instant Pot Cheesy Bacon Breakfast Potatoes
Tender cubed potatoes tossed in seasonings with bacon, green pepper, onions and cheese. Perfect for breakfast (or dinner)!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.


Loaded Overnight Breakfast Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
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!
Ingredients
- 3–4 cups of hashbrowns or tater tots (you can also do a combination of the two)
- Salt and pepper
- 1 (3 oz) package bacon crumbles
- 7 eggs
- 1 cup milk
- 1/2 tsp ground mustard
- 1 1/2 cups shredded cheddar cheese
Instructions
- Spray your crockpot, Instant Pot or 9×13 inch baking dish with non-stick cooking spray.
- Arrange hashbrowns/tater tots in the bottom. Lightly salt and pepper the hashbrowns. Sprinkle the bacon on top.
- In a bowl beat together the eggs, milk, ground mustard, a pinch of salt and pinch of pepper. Pour over the bacon.
- Sprinkle the cheese on top.
- Cover the dish tightly with plastic wrap or foil and refrigerate overnight.
- 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.
- Category: Breakfast
- Method: Instant Pot, Slow Cooker or Oven

*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.
Hi!
Looking forward to making this for Easter morning. For the hashbrowns, are you using shredded hashbrowns or the cubed hashbrowns? Just want to make sure I use the right type!
Thank you,
Robin
You can use either. I used shredded 🙂
Thank you!
Karen, my company is arriving on Thursday morning, and I don’t need this until Friday morning. I will not have any time to make this a day ahead (on Thursday, as we will be out all day. Would it still work if I made it on Wednesday? Thanks!
Yes I think that would be okay!
Thanks, Karen. I served this with fresh fruit, and it was a big hit! Happy to add it to my “loved recipe” collection.
Yay! Thanks Diane!
I’m making this recipe tonight for tomorrow. Can’t wait to see how it turns out. I have a problem every time I try to print out these recipes. The ingredients don’t print out, just tiny little dots. How can I fix that problem? Any advice would be appreciated. THANKS!
That is weird! When you do the print preview does it show all the ingredients?
It looks great! I was wondering how it would turn out using the pressure cooker setting on the Instant Pot?
You could do that but you would have to use the pot in pot method and it would probably take a 30 minute pressure cook time.
Can I use the liner from my Instant pot inside my Ninja foodie WITHOUT a trivet? The lid will not close if I put anything under the liner from the Instant pot. I do not have any other tall round deep dish to use.
I think you need a trivet underneath it so that the air can circulate underneath. But I’m not 100% sure!