Looking for a breakfast game-changer? Meet the overnight potato frittata – your new morning hero. This isn’t just another casserole; it’s a cheesy, eggy wonder that’ll make you feel like a culinary genius.

I know you’ve been there: It’s 7 AM, chaos reigns, but you’ve got a piping hot frittata ready to go. Magic, right? This dish combines the best of Italian frittatas and American hash browns, creating a comfort food masterpiece.

Let’s break it down: eggs for protein, milk for creaminess, hash browns for that satisfying carb hit, veggies for color, and cheese – lots of cheese – because why not? The slow cooker does all the work overnight, transforming these simple ingredients into a fluffy, savory delight with crispy edges that’ll make your taste buds sing.

The beauty lies in its versatility. Customize it with leftover veggies, fancy it up with smoked salmon, or keep it classic. The result? A texture party in your mouth – fluffy eggs, satisfying potato bites, and gooey cheese pulls that are pure Instagram gold.

Born out of a desperate need for an easy breakfast, this frittata has become a household staple. It’s seen us through lazy Sundays and hectic Mondays alike.

Got home-grown potatoes? Turn them into perfect hash browns with a quick scrub, grate, and squeeze. Pro tip: prep and freeze in advance for ultimate convenience.

So give it a whirl! It’s foolproof, delicious, and a great way to use up those judgmental pantry potatoes. If it’s not perfect the first time, there’s always hot sauce.

Easy Cheesy Overnight Potato Frittata

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Savor the perfect blend of fluffy eggs, crispy potatoes, and gooey cheese in this easy, customizable breakfast that practically cooks itself while you sleep.

• Author: Amanda MacArthur
• Prep Time: 5 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 5 minutes
• Yield: 8 servings 1x
• Category: Breakfast

Ingredients

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• 12 eggs
• 1 cup milk
• 2 lbs hash brown potatoes
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 3 cups shredded cheddar cheese
• 1/4 tsp dry mustard
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• Optional add-ins: cooked bacon or sausage, green chilis, jalapenos, sundried tomatoes, pickled veggies, olives, or roasted bell peppers. Note: If you add uncooked bacon or sausage, the fat will rise to the top, so cook first.

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Instructions

1. Beat eggs in a large bowl. Add milk, garlic powder, mustard, salt, and pepper. Whisk to combine. Set aside.
2. In your slow cooker, layer ingredients in this order:
   • 1/3 of the hash browns (season with salt and pepper)
   • 1/3 of the onions
   • 1/3 of the bell peppers
   • 1/3 of any optional add-ins
   • 1 cup of cheese

1. Repeat layering twice more, ending with cheese.
2. Pour egg mixture over the layers.
3. Cook on low:
   • Fresh/refrigerated hash browns: 6-7 hours
   • Frozen hash browns: 7-8 hours, or until eggs are set

Notes

Tip: For crispy hash browns, bake them before adding to the slow cooker.

Potatoes and sweet potatoes have been around for thousands of years, and they’re a main staple in many cultures. Both of these vegetables are easy to grow at home. If you’re interested in growing your own potatoes, check our Potatoes Gardening Guide, you’ll learn all you need to know about growing and enjoying these fabulous root vegetables.

Now, spill the beans! Have you tried a potato frittata before? What are your go-to add-ins? Did this recipe save your morning? Drop a comment and let’s chat. After all, breakfast is the most important meal of the day – let’s make it count!