Overnight Slow-Cooker Breakfast Casserole
Feed a crowd – with ease! Breakfast's a snap when you make it the night before.
- 12 large eggs
- 1 cup heavy cream (or half and half)
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 (20 oz) bag refrigerated hash browns
- 4 ounces shredded parmesan cheese, divided
- 8 ounces shredded mozzarella cheese, divided
- 1 (5 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, sliced into coins
- 1/2 cup chopped sun dried tomatoes, divided
- 1/2 cup chopped fresh basil, divided
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°F.
Sprinkle casserole with remaining cheese, serve and enjoy.