Overnight Slow Cooker Breakfast Casserole

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

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!
Overnight Slow Cooker Breakfast Casserole
Overnight Slow Cooker Breakfast Casserole
Overnight Slow Cooker Breakfast Casserole

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

Categories

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