Overnight Slow Cooker Breakfast Casserole
Recipe by Jones Dairy Farm from allrecipes.com
Breakfast 6 Hr. 20 Mins.
Ingredients
8
8 servings
- •12 large eggs
- •1 cup heavy cream (or half-and-half)
- •1 teaspoon onion powder
- •1 teaspoon salt
- •½ teaspoon black pepper
- •¼ 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
- •½ cup chopped sun-dried tomatoes, divided
- •½ cup chopped fresh basil, divided
Instructions
- 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 degrees F.
- Sprinkle casserole with remaining cheese, serve and enjoy!
Nutritional Facts
Per 8 servings
- Calories: 490
- Carbohydrate: 18g
- Fat: 40g
- Fiber: 2g
- Protein: 26g
- Sugar: 1g
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