Overnight Slow Cooker Breakfast Casserole
Set the slow cooker overnight and wake up to this amazing Overnight Slow Cooker Breakfast Casserole, loaded with hash browns, cheese, sausage, and eggs. It’s perfect for holiday mornings or whenever you are hosting a big crowd.
Ingredients
- 2 to 3 russet potatoes peeled and shredded (you can also use a 20-ounce bag of refrigerated/frozen hash browns - you do not need to thaw them out)
- 8 ounces shredded part-skim mozzarella cheese divided
- 4 ounces shredded Parmigiano Reggiano
- 10 cooked mild breakfast links turkey sausage sliced into coins
- 1 cup sun-dried tomatoes in oil chopped
- 10 large eggs
- ½ cup half & half
- ½ cup milk
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- ¼ teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Spray slow cooker with a nonstick cooking spray.
- Layer shredded potatoes or hash browns on the bottom of the slow cooker.
- Sprinkle top of potatoes with half of shredded mozzarella cheese, Parmigiano Reggiano cheese, sausage links, and chopped sun-dried tomatoes. Set aside.
- In a mixing bowl, combine eggs, half & half, and milk. Whisk until well combined.
- Whisk in dried basil, garlic powder, chili powder, salt and black pepper. Whisk until completely combined.
- Pour egg mixture over prepared hash browns and smooth out the top.
- Sprinkle the rest of the mozzarella cheese over the top.
- Cover slow cooker and cook on LOW for 6 to 8 hours, OR on HIGH for 3 to 4 hours.
- Garnish with green onions and tomatoes. Serve!
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