Slow Cooker Breakfast Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker breakfast casserole loaded with crispy hashbrowns, sausage, and eggs in a creamy cheese sauce. Set overnight and wake up to a hearty, ready-to-serve breakfast for 10.
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Nutrition & ingredients
Ingredients
serves 10- 2 to 3 russet potatoes (peeled and shredded (see note))
- 8 ounces shredded part-skim mozzarella cheese (divided)
- 4 ounces shredded parmigiano reggiano
- 10 fully cooked breakfast sausage links ((I use Johnsonville), sliced into coins)
- 1 cup sun-dried tomatoes in oil (chopped)
- 10 large eggs
- ½ cup half and half
- ½ cup 2% milk
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- ¼ to ½ teaspoon chili powder (or to taste)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper (or to taste)
- chopped green onions (for garnish, optional)
- halved cherry tomatoes (for garnish, optional)
At a glance
PER SERVING · TIME 420M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6h 40m
- Sodium
- 779mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 650mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 779MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.