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Overnight Vegetable & Egg Breakfast

My overnight eggs and veggies make a hearty breakfast for those who have to rush out the door. I use sliced potatoes, but frozen potatoes work, too. —Kimberly Clark-Thiry, Anchor Point, Alaska
  • Total Time
    Prep: 15 min. Cook: 7 hours
  • Makes
    8 servings

Ingredients

  • 4 pounds potatoes, peeled and thinly sliced (about 8 cups)
  • 1 medium green pepper, finely chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 8 large eggs
  • 1 cup water
  • 1 cup 2% milk
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese

Directions

  • In a greased 6-qt. slow cooker, layer the first 5 ingredients. In a large bowl, whisk the next 5 ingredients; pour over top. Sprinkle with cheese. Cook, covered, on low until potatoes are tender and eggs are set, 7-9 hours.
Nutrition Facts
1-1/2 cups: 354 calories, 15g fat (7g saturated fat), 217mg cholesterol, 668mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 19g protein.

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