Slow Cooker Breakfast Casserole
3.40 from 5 reviews
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- 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
- 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 Fahrenheit.
- Sprinkle casserole with remaining cheese, serve and enjoy!