Slow-cooked good-morning casserole is the 'set it and forget it' breakfast that feeds a whole table. Fluffy eggs, browned breakfast sausage, green chilies, and melted cheddar bubble away in the slow cooker overnight. Wake up to a ready-to-slice crowd-pleaser at 31g protein per serving — perfect for lazy weekends and holiday mornings.
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 (24 oz) Breakfast Sausage, bulk
• 1 large Bell Pepper, any color, chopped
• 1 cup / 65g (2.29 oz) Green Onions, chopped
• 12 large Eggs
• 1 cup / 240ml Milk
• 4 ounces / 113g (4 oz) canned Diced Green Chilies, drained
• 1 ½ cups / 170g (6 oz) shredded Cheddar or Mexican Blend Cheese
• ¼ cup / 15g (0.53 oz) 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 (1.09 oz) | Net Carbs 10.1g (0.36 oz) | Protein 31g (1.09 oz) | Fiber 2.7g (0.1 oz)
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.
Pro Tips
- Shred your own cheese from a block — pre-shredded bags contain anti-caking agents that melt into a gritty texture.
- Brown the sausage properly and drain the excess grease before the eggs go in, or the casserole turns greasy as it slow-cooks.
- Sprinkle the cheese over the top and don't stir it in; that unmoved layer is what gives you the golden, melty top.
- Let the casserole rest 10 minutes before slicing so the eggs finish setting and the pieces hold their shape.
- Swap the sausage for cooked crumbled bacon or diced ham, or add a cup of sautéed mushrooms or spinach for extra vegetables.
Frequently Asked Questions
Is this breakfast casserole keto?
Each serving has about 10.1g net carbs (2.7g fiber) with 31g protein and 31g fat. The carbs come mostly from the milk and peppers, so it fits a moderate keto day nicely.
Can I make it ahead of time?
That's what slow cookers are for — assemble it the night before, refrigerate the insert, and start it on low for 6 hours (or high for 3-4) so breakfast is ready when you are.
How do I store and reheat leftovers?
Cool, slice, and refrigerate for up to 4 days. Reheat slices in the microwave or a covered skillet over medium-low heat so the eggs don't go rubbery.
Can I freeze the casserole?
Yes — freeze individual slices on a baking sheet, then bag them. Thaw overnight in the fridge and rewarm gently; the cheese melts back nicely.
Recipe card below.
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Slow-Cooked Good-Morning Casserole
Ingredients
Method
- Directions
- 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!
