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Overnight Slow Cooker Breakfast Casserole
Overnight Slow Cooker Breakfast Casserole
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Prep Time:
20 minutes
Cook Time:
360 minutes
Total Time:
380 minutes
Overnight slow cooker breakfast - effortless layers of savory perfection ready in the AM.
Ingredients:
  • 12 large eggs
  • 1 cup heavy cream (or half-and-half)
  • 1 teaspoon onion powder
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon crushed red pepper flakes
  • 1 (20 ounce) package refrigerated hash brown potatoes
  • 4 ounces shredded Parmesan cheese, divided
  • 8 ounces shredded mozzarella cheese, divided
  • 1 (5 ounce) package Jones Dairy Farm All Natural Golden Brown® Mild Sausage Links, sliced into coins
  • 0.5 cup chopped sun-dried tomatoes, divided
  • 0.5 cup chopped fresh basil, divided
Instructions:
  • Coat the slow cooker with non-stick cooking spray.
  • In a medium bowl, whisk together eggs and cream until well combined. Sprinkle in onion powder, salt, and both peppers while continuing to whisk until fully incorporated. Set aside.
  • Mix hash browns, half of Parmesan cheese, half of mozzarella cheese, half of sausage, half of sun-dried tomatoes, and half of basil in slow cooker. Gently combine using fingers. Pour egg mixture over the mixture and use a spatula to even out the top, if needed.
  • Reserve half of the leftover mozzarella cheese (around 2 ounces) and sprinkle all remaining ingredients over the casserole. Cover the slow cooker and cook on low for 6-8 hours, or until the center is fully cooked reaching an internal temperature of 160 degrees F.
  • Enhance the casserole by generously sprinkling the remaining cheese on top before serving to savor every bite.

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