Overnight Slow Cooker Breakfast Casserole

We're obsessed with this easy slow cooker breakfast recipe. Layer the ingredients overnight and wake to savory, 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
• ¼ teaspoon crushed red pepper flakes
• 8 ounces shredded mozzarella cheese, divided
• ½ teaspoon black pepper
• 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
• ½ cup chopped sun-dried tomatoes, divided
• ½ cup chopped fresh basil, divided

Recipe Instructions

Step 1

Spray slow cooker with non-stick cooking spray.

Step 2

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.

Step 3

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.

Step 4

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 degrees F.

Step 5

Sprinkle casserole with remaining cheese, serve and enjoy!