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Overnight Slow Cooker Breakfast Casserole

Rated as 4.5 out of 5 Stars

"We're obsessed with this easy slow cooker breakfast recipe. Layer the ingredients overnight and wake to savory, breakfast perfection."
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Ingredients

6 h 20 m servings 490 cals
Original recipe yields 8 servings

Directions

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  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 F.
  5. Sprinkle casserole with remaining cheese, serve and enjoy!

Nutrition Facts


Per Serving: 490 calories; 39.5 g fat; 17.6 g carbohydrates; 26.3 g protein; 362 mg cholesterol; 979 mg sodium. Full nutrition

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Reviews

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I've been making a dish kinda like this for over 50 years my dish calls for corn beef hash as a base with a layer of cheese on top and than egg mixture on top ( 12 eggs, long green onions, bell ...

Worked awesome and was delicious.

Loved it. I used baked Virginia? Ham and didn't use the red pepper. What should the crock be set on I don't see that Crock goes home empty every time I make it.

This was ok. I didn't use the sun dried tomatoes because I don't like them. It had nice flavors, but I think I will add some peppers and onions, and use cheddar instead of mozzarella and Parmesa...

Will be making it again. Had to adjust the recipe since the family does not like sun dried tomatoes. It was easy and delicious