Overnight Vegetable & Egg Breakfast Recipe
Overnight Vegetable & Egg Breakfast Recipe photo by Taste of Home
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Overnight Vegetable & Egg Breakfast Recipe

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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, Moorcroft, Wyoming
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1-1/2 cups: 354 calories, 15g fat (7g saturated fat), 217mg cholesterol, 668mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 19g protein.


  1. In a greased 6-qt. slow cooker, layer the first five ingredients. In a large bowl, whisk eggs, water, milk, salt and pepper; pour over top. Sprinkle with cheese.
  2. Cook, covered, on low 7-9 hours or until potatoes are tender and eggs are set. Yield: 8 servings.
Originally published as Overnight Vegetable & Egg Breakfast in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p47

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