Imagine waking up not to an alarm clock, but to the savory aroma of a perfectly cooked breakfast waiting for you. That’s the magic of this Slow-Cooked Good-Morning Casserole! It’s the ultimate ‘set it and forget it’ meal, combining fluffy eggs, hearty sausage, and melted cheese into a crowd-pleasing dish that’s ready when you are. Perfect for lazy weekend mornings, holiday gatherings, or any day you want to start with something special without the early morning rush.
Ingredients
• 24 ounces / 680g Breakfast Sausage, bulk
• 1 large Bell Pepper, any color, chopped
• 1 cup / 65g Green Onions, chopped
• 12 large Eggs
• 1 cup / 240ml Milk
• 4 ounces / 113g canned Diced Green Chilies, drained
• 1 ½ cups / 170g shredded Cheddar or Mexican Blend Cheese
• ¼ cup / 15g fresh Cilantro, chopped
• ½ tsp Salt
• ¼ tsp Black Pepper, freshly ground
• Cooking spray
Instructions
1. Directions
2. Generously coat the inner pot of your multi-cooker (like an Instant Pot) with cooking spray. Set to the SAUTE function and allow it to preheat.2. Add the chopped bell pepper and green onions to the hot pot. Sauté for 3-4 minutes until they begin to soften.3. Add the bulk breakfast sausage. Use a spatula to break it into smaller pieces and cook until fully browned, about 5-7 minutes. Drain off any excess grease and turn off the SAUTE function.4. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.5. Pour the egg mixture evenly over the cooked sausage in the pot. Gently stir in the drained diced green chilies and chopped cilantro.6. Sprinkle the shredded cheese evenly over the top. Do not stir.7. Secure the lid, set the appliance to SLOW COOK on low for 6 hours (or on high for 3-4 hours), until the eggs are fully set and the center is firm.8. Let the casserole rest for 10 minutes before slicing and serving. Enjoy!
Nutritional Information
• Nutrition Information
• Per Serving: Calories 439 | Total Fat 31g | Net Carbs 10.1g | Protein 31g | Fiber 2.7g
Pro Tips
• Pro-Tips for the Perfect Casserole
• For the best melt, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a gritty texture.
• Feel free to customize! Swap the sausage for cooked, crumbled bacon or diced ham. Add a cup of sautéed mushrooms or spinach for extra veggies.
• Serve slices with a dollop of sour cream, your favorite salsa, or fresh avocado for a delicious finishing touch.
FAQ
Q: Can I prepare this breakfast casserole the night before
A: Absolutely! This slow cooker breakfast casserole is the ultimate ‘set it and forget it’ meal. You can assemble all the ingredients in the slow cooker insert the night before, cover it, and refrigerate. In the morning, simply place the insert into the base and start cooking.
Q: How do I know when the egg casserole is fully cooked
A: The casserole is done when the eggs are completely set and the center is firm. A good test is to insert a knife into the middle; if it comes out clean, your breakfast is ready. It typically takes 6 hours on low or 3-4 hours on high.
Q: What are some good variations for this sausage egg casserole
A: This recipe is very versatile. You can swap the sausage for cooked bacon or diced ham. For extra vegetables, try adding sautéed mushrooms or spinach. To change the flavor profile, use different cheeses like pepper jack or a Monterey Jack blend.
Q: Can I make this breakfast casserole in an oven instead of a slow cooker
A: Yes, you can adapt this recipe for the oven. Cook the sausage and vegetables in a skillet, then transfer to a greased 9×13 inch baking dish. Pour the egg mixture over the top, sprinkle with cheese, and bake at 350°F (175°C) for 30-40 minutes, or until the center is set.
