Overnight Slow Cooker Breakfast Casserole

SERVINGS

8

PREP TIME

20 min

TOTAL TIME

6 hr 20 min

GLUTEN FREE

YES



We’re obsessed with this easy slow cooker breakfast recipe. Layer the ingredients overnight and wake to savory, breakfast perfection. 


ingredients
12 large eggs
1 cup heavy cream (or half and half)
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 (20 oz) bag refrigerated hash browns
4 ounces shredded parmesan cheese, divided
8 ounces shredded mozzarella cheese, divided
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, sliced into coins
1/2 cup chopped sun dried tomatoes, divided
1/2 cup chopped fresh basil, divided
 
DIRECTIONS
Spray slow cooker with non-stick cooking spray. 

In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside.

In slow cooker, combine hash browns and about 1/2 of each of parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top. 

Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160°F.

Sprinkle casserole with remaining cheese, serve and enjoy!

Ingredients

Directions

12 large eggs
1 cup heavy cream (or half and half)
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 (20 oz) bag refrigerated hash browns
4 ounces shredded parmesan cheese, divided
8 ounces shredded mozzarella cheese, divided
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, sliced into coins
1/2 cup chopped sun dried tomatoes, divided
1/2 cup chopped fresh basil, divided
 
Spray slow cooker with non-stick cooking spray. 

In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside.

In slow cooker, combine hash browns and about 1/2 of each of parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top. 

Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160°F.

Sprinkle casserole with remaining cheese, serve and enjoy!