Start the cooking process in your slow cooker at bedtime, then wake up to the satisfying aroma of this delicious breakfast casserole. Sunday brunch has never tasted so good.

Slow-Cooked Breakfast Casserole

Whisk together whipping cream and hollandaise sauce mix in a small bowl just until combined; set aside. 

Whisk together eggs, 1/2 cup hollandaise sauce mixture, 1-1/2 tablespoons ground mustard, 1 tablespoon smoked paprika and 1/2 teaspoon salt in a medium bowl. Stir in tomatoes and red onion; set aside. 

Toss hash browns with remaining 1/2 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, 3/4 cup Cheddar cheese, half of the Canadian bacon, 3/4 cup spinach and 2 tablespoons hollandaise sauce mixture. Sprinkle with remaining 1/2 tablespoon dry mustard. Repeat layers. Cover and refrigerate remaining hollandaise sauce mixture for serving.

Cover and cook casserole on high for 3 to 3-1/2 hours or low for 5 to 6 hours or until egg mixture is set. Sprinkle with remaining 1/2 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. 