All In One Slow Cooker Breakfast Food

ALL-IN-ONE SLOW-COOKER BREAKFAST

All-in-One Slow-Cooker Breakfast image

Let your slow cooker do the work and don't worry about adding sides because this dish already has everything-hash browns, sausage, cheese and eggs. Just sip your coffee, cut up some fresh fruit, and breakfast (or brunch) is served. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 3h20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound bulk pork sausage
1 small onion, chopped
6 green onions, thinly sliced
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups shredded sharp cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
6 large eggs
1/4 teaspoon pepper
Chopped fresh parsley
Optional: Salsa and additional sour cream

Steps:

In a large skillet, cook sausage, onion and green onions over medium heat until sausage is no longer pink and onions are tender, 6-8 minutes, breaking up sausage into crumbles; drain. Transfer to a greased 5- or 6-qt. slow cooker. Stir in hash browns, cheese, soup and sour cream until blended., Cook, covered, on high 2-1/2 hours. With the back of a spoon, make 6 wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper. Cover and cook until egg whites are completely set and yolks begin to thicken but are not hard, 30-35 minutes longer. Sprinkle with parsley. If desired, serve with salsa and additional sour cream.

Nutrition Facts : Calories 654 calories, Fat 44g fat (19g saturated fat), Cholesterol 276mg cholesterol, Sodium 1194mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.

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

Ingredients

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

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