Overnight Vegetable & Egg Breakfast Recipe

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

Overnight Vegetable & Egg Breakfast Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 7 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 7 hours

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 five ingredients. In a large bowl, whisk the next five ingredients; pour over top. Sprinkle with cheese. Cook, covered, on low until potatoes are tender and eggs are set, 7-9 hours. Yield: 8 servings.
Originally published as Overnight Vegetable & Egg Breakfast in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p47

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.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOvernight Vegetable & Egg Breakfast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review