Set the slow cooker overnight and wake up to this amazing breakfast casserole loaded with hashbrowns, cheese, sausage, and eggs. Perfect for Christmas or Holiday mornings, and when hosting a big crowd.
Servings : 10Serves
Prep Time 15 minutesmins
Cook Time 6 hourshrs40 minutesmins
Total Time 6 hourshrs55 minutesmins
Ingredients
2 to 3russet 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)
10fully cooked mild breakfast links turkey sausage (such as Johnsonville), sliced into coins
1cup sun-dried tomatoes in oil, chopped
10largeeggs
1/2cuphalf & half
1/2 cup2% milk
1tablespoondried basil
1teaspoongarlic powder
1/4teaspoonchili powder
1teaspoonsalt
1/4teaspoonfresh ground black pepper
chopped green onions, for garnish(optional)
halved cherry tomatoes, for garnish(optional)
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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Breakfast
Cuisine: American
Keyword: crock pot breakfast recipe, crock pot casserole recipe, crock pot recipes, slow cooker breakfast recipe, slow cooker recipes