This casserole comes together in a snap if you keep browned sausage in the freezer to pop into the slow cooker. It’s a great brunch dish for a crowd, and a nice alternative to the basic egg and sausage breakfast.
SLOW COOKER SIZE: MEDIUM

Nonstick cooking spray
1 pound breakfast sausage, cooked and drained
½ medium onion, finely diced
½ red bell pepper, finely diced
1 (4-ounce) can whole green chiles, drained and diced
12 large eggs
1 cup heavy whipping cream
½ teaspoon salt
½ teaspoon ground black pepper
1½ cups shredded sharp cheddar cheese
1.Spray the stoneware with the nonstick cooking spray. Place the sausage, onion, bell pepper and green chiles in the stoneware. Stir to combine.
2.In a large bowl, whisk together the eggs, cream, salt, and pepper until blended. Stir in the shredded cheese. Pour the egg mixture over the vegetables in the slow cooker.
3.Cover and cook on Low for 3½ to 4½ hours. Serve warm.
★ TIP: Canned whole green chiles can easily be drained and diced a bit larger than the standard canned diced chiles. The slightly larger pieces are especially nice in this casserole.

PER SERVING: 326 CALORIES ★ FAT 27 G (74%) ★ NET CARBS 2 G (2%) ★ PROTEIN 17 G (21%)