Slow Cooker Breakfast Casserole

This slow cooker breakfast casserole from Proud Sponsor Jones Dairy Farm is a simple, hands-off meal perfect for brunch or meal prep. Whisked eggs and cream blend with seasonings, then pour over layers of hash browns, sausage, cheese, sun-dried tomatoes, and fresh basil. After slow cooking for a few hours, you get a delicious, hearty breakfast ready to slice and serve.

Slow Cooker Breakfast Casserole

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3.00 from 1 reviews

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3 from 1 review

• Author: Meghan Donnelly
• Prep Time: 20 minutes
• Cook Time: 6-8 hours
• Total Time: 6-8 hours
• Yield: 8 servings

Ingredients

• 12 large eggs
• 1 cup heavy cream or half and half
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• 20 ounces refrigerated hash browns
• 4 ounces parmesan cheese, shredded
• 8 ounces mozzarella cheese, shredded
•  Jones Dairy Farm All Natural Pork Sausage Roll, sliced into coins
• ½ cup sun-dried tomatoes, chopped
• ½ cup fresh basil, chopped

Instructions

1. Spray slow cooker with non-stick cooking spray.
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.
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.
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 Fahrenheit.
5. Sprinkle casserole with remaining cheese, serve and enjoy!