Breakfast is the most important meal of the day, especially when you’re planning a fun-filled day of exploring and adventure. So that you don\'t have to hop out of bed and start making a big breakfast for everyone, try one of these overnight breakfast recipes that you simply pop in the oven when you get up.
French toast is delicious, especially when topped with a candied sugar glaze! Set this up in your casserole dish in the fridge overnight and bake it in the morning for an easy breakfast.
1 Loaf French bread (do not use regular bread!)
2 C. milk
¾ C. heavy cream
½ C. sugar
½ C. brown sugar
¼ C. flour
3 Tbsp. butter
1 Tbsp. pure vanilla extract
2 tsp. cinnamon
Tear the bread into small pieces and place them in a greased casserole dish.
Whisk together the eggs, milk, heavy cream, sugar, vanilla, and 1 teaspoon of the cinnamon.
Pour the mixture over the bread and cover.
In a separate bowl, mix the brown sugar, flour, and remaining cinnamon. Cut the butter into the mixture with a fork until it crumbles.
Place both bowls in the fridge for the night!
Preheat your oven to 350º.
Sprinkle the crumb mixture over the top of the casserole.
Re-cover and bake for 20 minutes, then bake uncovered for an additional 20-30 minutes.
You can serve this with syrup, but the topping is so sweet you may not need it!
You’ll use your crock pot for this one! This recipe doesn\'t even require any work in the morning, as it cooks all night and is ready in the morning when you are.
1 pkg. frozen, shredded hash browns
½ lb. browned ground sausage
½ lb. cooked ham, cubed
½ C. cooked bacon, crumbled
2 C. shredded cheese (it works best to shred it yourself from a block of cheese)
1 onion, chopped
1/2 green pepper, chopped (broccoli can also be used in place of green pepper)
1/2 red pepper, chopped
½ C. milk
½ tsp. salt
¼ tsp. ground pepper
1/8 tsp. sugar
Line your slow cooker with a liner for much easier cleanup! Also spray it with non-stick spray to keep food from sticking.
Add half the bag of hash browns to the crock pot and top with half the sausage, bacon, cheese, onion, and pepper. Repeat the layers again.
Whisk the remaining ingredients together and pour over the layers in the crock pot.
Set the crock pot to low and let it cook for 8 hours while you sleep! You’ll have a delicious and nutritious breakfast waiting for you when you get up.
Let’s spice things up a bit with a Mexican dish! This is sure to get your campers out of bed once they smell it baking!
8 flour tortillas (use the 8” ones)
2 ½ C. shredded cheddar (again, get the block and shred it for better taste)
2 C. frozen, shredded hash browns
1 16 oz. can of pinto beans
1 C. salsa
½ package cooked bacon
2 C. half and half
1 tsp. salt
½ tsp. black pepper
1/3 C. enchilada sauce
Prep a 9 x 13 pan with non-stick cooking spray to keep food from sticking.
Cook the hash browns so they’re browned.
Whisk together the eggs, half and half, salt, and pepper in a bowl.
Lay out your tortillas and add cheese, hash browns, beans, salsa, bacon, and more cheese. Roll it up and lay it in your pan with the overlapping area facing down.
Pour the egg mixture over the tortilla and refrigerate overnight!
In the morning, preheat the oven to 350º and bake the covered enchiladas for 35-40 minutes.
Uncover, pour on the enchilada sauce, and add some extra cheese.
Bake for another 5-10 minutes or until your cheese is nicely melted!
Top with avocados and enjoy this delicious breakfast creation before you head out for a day of adventure!