Overnight Slow Cooker Breakfast Casserole

This overnight slow cooker breakfast casserole combines eggs, cream, hash browns, cheese, sausage, basil, and sun-dried tomatoes for breakfast perfection.

• Preparation Time: 20 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 20 mins
• Calories: 490 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon onion powder
• 8 ounces shredded mozzarella cheese, divided
• 12 large eggs
• 1 cup heavy cream (or half-and-half)
• 1 (20 ounce) package refrigerated hash brown potatoes
• 4 ounces shredded Parmesan cheese, divided
• 0.5 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes
• 0.5 cup chopped fresh basil, divided
• 1 (5 ounce) package Jones Dairy Farm All Natural Golden Brown® Mild Sausage Link
• 0.5 cup chopped sun-dried tomatoes, divided

Recipe Instructions

Step 1

Coat slow cooker with nonstick cooking spray.

Step 2

Whisk eggs and cream together in a medium bowl until well combined; season with onion powder, salt, black pepper, and red pepper flakes while whisking until completely combined. Set aside.

Step 3

Combine hash browns and 1/2 each mozzarella cheese, sausage, Parmesan cheese, sun-dried tomatoes, and basil in a slow cooker. Gently toss with fingers until combined. Pour egg mixture over top; smooth top (using a spatula) if necessary.

Step 4

Set aside 1/2 remaining mozzarella cheese (about 2 ounces). Sprinkle remaining each mozzarella cheese, sausage, Parmesan cheese, sun-dried tomatoes, and basil over top.

Step 5

Cover slow cooker. Cook on Low until center is cooked through and an instant-read thermometer inserted into center reads 160 degrees F (70 degrees C), 6 to 8 hours.

Step 6

Sprinkle casserole with remaining mozzarella cheese, then serve.