Overnight Slow Cooker Breakfast Casserole

01Method

1. 1

   Spray the inside of the slow cooker with cooking spray to prevent sticking.

2. 2

   In a medium bowl, beat the eggs together with the cream until uniform. Stir in the onion powder, salt, black pepper, and red pepper flakes until evenly distributed. Set the mixture aside.

3. 3

   Place the hash browns in the slow cooker along with half of the mozzarella, sausage, Parmesan, sun-dried tomatoes, and basil. Toss gently to combine, then pour the egg mixture over everything, smoothing the surface with a spatula if needed.

4. 4

   Reserve about a quarter of the total mozzarella for the final step, then scatter the remaining portions of mozzarella, sausage, Parmesan, sun-dried tomatoes, and basil evenly over the top layer.

5. 5

   Place the lid on the slow cooker and cook on Low for 6 to 8 hours, until the center is fully set and an instant-read thermometer registers 160°F (70°C).

6. 6

   Scatter the reserved mozzarella over the finished casserole just before serving.