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Slow Cooker Breakfast Casserole

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


• 12 large eggs
• 1 cup heavy cream (or half-and-half)
• 1 teaspoon Rosemary’s onion powder
• 1 teaspoon salt
• ½ teaspoon Rosemary’s black pepper
• ¼ teaspoon Rosemary’s 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 mild sausage links, sliced
  into coins
• ½ cup chopped sun-dried tomatoes, divided
• ½ cup Rosemary’s basil

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Step 1
Spray slow cooker with non-stick cooking spray.

Step 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.

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

Always something delicious. ​You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.

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