Best Overnight Slow Cooker Breakfast Casserole Recipes

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OVERNIGHT SLOW COOKER BREAKFAST CASSEROLE



Overnight Slow Cooker Breakfast Casserole image

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

Provided by Jones Dairy Farm

Categories     Trusted Brands: Recipes and Tips     Jones Dairy Farm

Time 6h20m

Yield 8

Number Of Ingredients 12

12 large eggs
1 cup heavy cream (or half-and-half)
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1 (20 ounce) package refrigerated hash brown potatoes
4 ounces shredded Parmesan cheese, divided
8 ounces shredded mozzarella cheese, divided
1 (5 ounce) package Jones Dairy Farm All Natural Golden Brown® Mild Sausage Links, sliced into coins
½ cup chopped sun-dried tomatoes, divided
½ cup chopped fresh basil, divided

Steps:

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

Nutrition Facts : Calories 489.6 calories, Carbohydrate 17.6 g, Cholesterol 361.6 mg, Fat 39.5 g, Fiber 1.6 g, Protein 26.3 g, SaturatedFat 18.8 g, Sodium 978.6 mg, Sugar 1 g

SLOW-COOKER OVERNIGHT BREAKFAST CASSEROLE



Slow-Cooker Overnight Breakfast Casserole image

There's nothing better than waking up to a full breakfast made and ready to eat, especially around the holidays or when you have people staying the night. This crowd-pleaser layers hash brown potatoes, bacon, sausage, tomatoes, chiles and spices for a Southwest spin.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 8 servings

Number Of Ingredients 14

2 pounds bacon, cut into 1/2-inch pieces
1 pound breakfast sausage, casings removed, broken up
Nonstick cooking spray
One 2-pound bag frozen shredded or diced hash brown potatoes (not patties)
Two 10-ounce cans tomatoes and chiles, such as Ro-Tel
2 cups (8 ounces) shredded pepper Jack cheese
1 medium red onion, finely chopped
2 cups (8 ounces) shredded whole-milk mozzarella
12 large eggs, lightly beaten
1 cup milk
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Chopped cilantro, hot sauce and lime wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
  • Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
  • Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.

SLOW COOKER OVERNIGHT BREAKFAST CASSEROLE



Slow Cooker Overnight Breakfast Casserole image

Wake up relaxed, refreshed and ready to eat, with this great dish from Johnsonville. Let your favorite breakfast ingredients simmer and meld together overnight and you'll have the perfect morning meal ready whenever you wake up!

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 8h30m

Yield 12

Number Of Ingredients 11

2 (12 ounce) packages Johnsonville® Original Breakfast Sausage
1 cup chopped green onions
1 sweet red bell pepper, chopped
1 (4 ounce) can diced mild green chilies
¼ cup chopped fresh cilantro
1 (30 ounce) package frozen shredded hash brown potatoes
1 ½ cups shredded Cheddar cheese
12 eggs
1 cup milk
½ teaspoon salt
⅛ teaspoon pepper

Steps:

  • Cook sausage according to package directions; cut into 1/4-inch slices; set aside. In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
  • Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock. Repeat layers twice. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
  • Cover and cook on low for 7 to 8 hours or until thermometer inserted into the center reads 160 degrees F. Serve.

Nutrition Facts : Calories 389 calories, Carbohydrate 17.9 g, Cholesterol 238.5 mg, Fat 28.9 g, Fiber 1.6 g, Protein 23.6 g, SaturatedFat 11.7 g, Sodium 1026 mg, Sugar 2.3 g

SLOW COOKER OVERNIGHT BREAKFAST CASSEROLE



Slow Cooker Overnight Breakfast Casserole image

Wake up relaxed, refreshed and ready to eat, with this great dish from Johnsonville. Let your favorite breakfast ingredients simmer and meld together overnight and you'll have the perfect morning meal ready whenever you wake up!

Provided by Johnsonville Sausage

Categories     Breakfast

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 11

2 (12 ounce) packages Johnsonville Hot & Spicy Breakfast sausage
1 cup chopped green onion
1 red sweet bell pepper, chopped
1 (4 ounce) can diced mild green chilies
1/4 cup chopped fresh cilantro
1 (30 ounce) package frozen hash brown potatoes
1 1/2 cups shredded cheddar cheese
12 eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook sausage according to package directions; cut into 1/4-inch slices; set aside.
  • In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
  • Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
  • Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
  • Repeat layers twice.
  • In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
  • Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160ºF.
  • Serve.

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