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Overnight Slow-Cooker Breakfast Casserole

Feed a crowd – with ease! Breakfast's a snap when you make it the night before. 
Course: Breakfast
Keyword: breakfast, casserole, overnight, slow cooker
Servings: 8
Author: Jones Dairy Farm and Donna, The Slow Roasted Italian


  • 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.