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Slow-Cooker Sausage and Egg Breakfast Casserole
Slow-Cooker Sausage and Egg Breakfast Casserole
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Prep Time:
20 minutes
Total Time:
4 hours 20 minutes
Transform traditional breakfast bake into a hassle-free slow-cooker savory sausage and egg casserole, ideal for pleasing a large brunch gathering with various tastes.
Ingredients:
  • 12 eggs
  • 3/4 cup half-and-half
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 cup shredded Colby cheese (4 oz)
  • 1/2 cup chopped green onions
  • 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
  • 1 lb bulk pork sausage, cooked, drained
  • 1/2 cup chopped roasted red peppers or chopped red bell pepper
Instructions:
  • Prepare the slow cooker by lining it with foil folded into thirds and give it a quick spray of cooking spray for easy cleanup.
  • In a medium bowl, whisk together eggs, half-and-half, pepper flakes, salt, and pepper until smooth. Set aside 3/4 cup Cheddar cheese and 2 tablespoons green onions. In a separate small bowl, mix the remaining cheeses together.
  • Begin by creating a delicious assembly in your slow cooker: alternate layers of potatoes, sausage, roasted peppers, the remaining green onions, and cheese, and then repeat the layers. Finally, generously pour the egg mixture over the top.
  • Cover and cook on low heat for 4 to 5 hours or on high heat for 2 1/2 to 3 hours until the center reaches 160°F and the egg mixture is fully set.
  • Before serving, liberally sprinkle the remaining cheese and green onions over the casserole. Cover and cook for an additional 10 minutes, or until the cheese is perfectly melted. To serve, gently remove the foil by loosening the edges with a table knife.

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