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Appetite for Knowledge

Overnight Breakfasts

Christmas morning can be hectic; kids wanting to open presents, needing to start the rest of the Christmas meal, and sleep deprivations from staying up the night before finishing all the last minute things. On top of all that everyone wants something to eat, and since you have been cooking and cleaning for the last few days, the last thing you want to do is go back to the kitchen and create a culinary masterpiece.

Be the Hero

How about instead of making another mess and spending an hour in the kitchen making Belgium waffles with all the fancy fixings, make a breakfast casserole the night before and be the hero of Christmas morning.

Make Ahead Options

There are two types of breakfast casseroles you can make the night before: slow cooker casseroles and bake in the morning casseroles. The slow cooker recipes are nice because they don’t take up precious oven space when you are trying to get the Christmas dinner in the oven and cleanup can be a breeze if you use a slow cooker liner. Also bake in the morning casseroles need to be refrigerated overnight and often during the holiday, fridge space is at a premium, especially if you have prepared many of the side dishes ahead of time. Most slow cooker casseroles cook for 6-8 hours on low heat, which may not work if you plan on sleeping in, or have guest coming over for brunch at a later time.

Don’t Limit Yourself

Slow cooker casseroles usually involve eggs; however, you can make oatmeal, cinnamon rolls, yogurt, and even some quick breads.

Both types of casseroles below are delicious and give you the chance to sleep in, relax with a cup of coffee or tea, and just enjoy your family anytime of the year, not just Christmas morning!



Overnight Blueberry French Toast

Prep Time15 mins
Cook Time1 hr 15 mins
Course: Breakfast
Keyword: blueberry, french toast, overnight


  • 12 slices day-old bread cut into 1-inch cubes
  • 2 8 ounce pkgs cream cheese cut into 1-inch cubes
  • 1 cup fresh blueberries
  • 12 large eggs beaten
  • 2 cups milk
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup
  • blueberry syrup


  • Lightly grease a 9×13-inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  • n a large bowl, mix the eggs, milk, vanilla extract, and maple syrup. Pour over the bread cubes. Press the bread cubes down into the egg mixture with a spatula so they soak it up. Cover, and refrigerate overnight.
  • Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350° F.
  • Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  • Serve with blueberry syrup.


Depending on your preferences, you can use whatever type of bread you choose. The heartier the bread, the more filling the casserole. Crusty French or Italian bread works well. The blueberries can be substituted for any type of fresh fruit. Apples and chopped nuts would be really good. Also, if you would like your French toast casserole to have more of a bread pudding texture and not be as crusty, decrease the cooking time by 10 minutes. Check to make sure the center has set up and is not runny.

Slow Cooker Breakfast Casserole

Prep Time20 mins
Cook Time8 hrs
Course: Breakfast
Keyword: breakfast casserole, slow cooker


  • 1 pkg (32 oz.) frozen hash brown potatoes
  • 1 pound sausage browned and drained or 1 pound bacon cooked and crumbled (or use both)
  • 1/2 cup green onions, diced optional
  • 1 medium green pepper, diced optional
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups shredded cheddar cheese or Colby jack divided
  • 1 dozen eggs
  • 1 cup milk
  • 1/4 tsp dry mustard optional


  • Spray a 5 or 6-quart slow cooker with no stick cooking spray or use a slow cooker liner and spray it.
  • Layer frozen potatoes, bacon or sausage, onions, green pepper, salt and pepper, and 1 cup shredded cheese in the crock pot in two or three layers.
  • Sprinkle the remaining 1 cup shredded cheese over the top evenly.
  • Beat the eggs, milk, and dry mustard together.
  • Pour the egg mixture over the cheese layer evenly in the crockpot.
  • Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked, start this at midnight and wake up to a delicious breakfast!


With a base of a dozen eggs, 1 cup milk, and hash browns, you can play around with the rest of the ingredients. Exchange the meats for mushrooms, spinach, or other veggies for a vegetarian option. Add cumin, canned green chilies, pepper jack cheese, and serve on a tortilla with salsa as breakfast burrito. The options are only limited by your imagination!
You can also make the slow cooker egg casserole in your oven by baking it for 1 hour at 350°F. 
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Family in kitchen for breakfast

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Extension Educators:
Shelley Balls – (307) 885-3132
Denise Smith – (307) 334-3534
Vicki Hayman – (307) 746-3531

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Extension Educators:
Shelley Balls – (307) 885-3132
Denise Smith – (307) 334-3534
Vicki Hayman – (307) 746-3531

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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