Crock-Pot Overnight Breakfast

Crock-Pot Breakfast

When was the last time you woke up and breakfast was already ready? Our friend Jeannie called one morning during Crock-Tober and asked if I had ever tried a breakfast bake in the crock-pot. I had not. She passed this along and I had to try it. I did swap out a couple things (since I don’t like pieces of onions) and I think it’s so so good! Try it soon so you can wake up to this amazing smell and have breakfast already done!



  • 2 lbs frozen hash browns (I used cubed)
  • 1 lb breakfast sausage , browned and drained
  • 3 cups shredded cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 large eggs
  • 1/4 cup milk
  • 1 teaspoon Lawry’s (divided)
  • 1/2 teaspoon onion powder



  1. Lightly grease large slow cooker with no-stick spray. Layer 1/3 of the hash-browns on the bottom, then lightly sprinkle with salt and pepper. Top with 1/3 of the cooked sausage, then 1 cup of cheese. Repeat layers twice ending with the cheese.
  2. In a medium bowl, whisk together the eggs, milk, Lawry’s and onion powder. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours.

Author: cookinwithbrooke

I love to cook simple and family-friendly recipes that I can share with you!

2 thoughts on “Crock-Pot Overnight Breakfast”

  1. First for Lawry’s seasoning it says “divided” but at the end it looks like the whole teaspoon goes in w/the eggs, milk and onion powder. Is that right?

    Also, yesterday you were talking about a cookie recipe (I think it was cookies) using cherry chip cake mix. Where can I find that? Thanks!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: