October Recipes

Slow-Cooked Breakfast Casserole

Plate of Slow Cooked Breakfast Casserole
Hands On:
30 minutes
Total Time:
240 minutes


  • 1 ¼ cups Hy-Vee heavy whipping cream
  • 1 package(s) (0.9-oz.) Hollandaise sauce mix
  • 12 Hy-Vee large eggs
  • 2 tbsp Hy-Vee ground dry mustard, divided
  • 1 tbsp Smoked paprika, plus additional for garnish
  • 1 tsp Hy-Vee salt, divided
  • 3 Roma tomatoes, chopped
  • ½ cup Red onion, finely chopped
  • 3 cups Hy-Vee frozen country style shredded hash brown potatoes, thawed and drained
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Whisk together whipping cream and hollandaise sauce mix in a small bowl just until combined; set aside.
Whisk together eggs, ½ cup hollandaise sauce mixture, 1½ tablespoons ground mustard, 1 tablespoon smoked paprika, and ½ teaspoon salt in a medium bowl. Stir in tomatoes and red onion; set aside.
Toss hash browns with remaining ½ teaspoon salt in another medium bowl. To assemble, spread half of the hash browns in bottom of a 6-quart slow cooker. Layer with half of the egg mixture, ¾ cup Cheddar cheese, half of the Canadian bacon, ¾ cup spinach, and 2 tablespoons hollandaise sauce mixture. Sprinkle with remaining ½ tablespoon dry mustard. Repeat layers. Cover and refrigerate remaining hollandaise sauce mixture for serving.
Cover and cook casserole on high for 3 to 3½ hours or low for 5 to 6 hours or until egg mixture is set. Sprinkle with remaining ½ cup Cheddar cheese. Let stand, uncovered, for 10 to 15 minutes before serving.
Whisk together remaining hollandaise sauce mixture and milk in a small microwave-safe bowl. Microwave on high for 1 to 2 minutes or until mixture comes to a boil. Whisk until smooth.
To serve, cut casserole into serving pieces. Drizzle with hollandaise sauce mixture. Garnish with additional smoked paprika and chives, if desired.

Nutrition Facts

Serves: 10
Amount Per Serving
% Daily Value*
Total Fat: 29g 37%
Saturated Fat: 14g
Trans Fat: 0g
Cholesterol: 295mg 98%
Sodium: 990mg 43%
Total Carbohydrate: 15g 5%
Dietary Fiber: 1g 4%
Sugars: 3g 6%
Protein: 21g 42%

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