Have you ever dreamed of waking up to a hot, savory breakfast that practically made itself? This Slow Cooker Sausage and Egg Casserole is the answer! It’s a wonderfully simple, low-carb dish that combines fluffy eggs, hearty sausage, earthy mushrooms, and sharp cheddar cheese into a perfect one-pot meal. I discovered the secret to a flawless slow-cooker frittata from a chef friend, and it’s all about layering the flavors and textures correctly. This recipe is a lifesaver for busy mornings, a crowd-pleaser for brunch, and an absolute game-changer for weekly meal prep. Let’s get cooking!
Ingredients
• 10 oz (280g) cauliflower florets
• ¾ teaspoon salt, divided
• 5 oz (140g) cremini mushrooms, finely diced
• 12 fully cooked sausage links (approx. 12-16 oz), cut into ¼-inch rounds
• 1 ½ large leeks, white and light green parts only, cleaned and sliced into ¼-inch half-moons
• 6 large eggs
• 8 oz (226g) sharp cheddar cheese, finely shredded, divided
• Non-stick cooking spray
Instructions
1. Lightly coat the inside of a 6-quart slow cooker with non-stick cooking spray.
2. Place the cauliflower florets in a large microwave-safe bowl. Add ¼ teaspoon of salt and enough water to cover the florets.
3. Microwave on high for 5-10 minutes, or until the cauliflower is tender-crisp. While it cooks, prepare your mushrooms, sausage, and leeks.
4. Thoroughly drain the cooked cauliflower and arrange it in an even layer at the bottom of the prepared slow cooker.
5. Scatter the sliced sausage and diced mushrooms evenly over the cauliflower layer.
6. In a medium mixing bowl, whisk the eggs with the remaining ½ teaspoon of salt until well combined.
7. Gently stir the sliced leeks and half of the shredded cheddar cheese into the egg mixture.
8. Pour the egg mixture evenly over the in the slow cooker.
9. Cover and cook on HIGH for 2 to 3 hours, or until the eggs are set and puffed up around the edges.
10. Sprinkle the remaining cheese over the top, replace the lid, and let it melt for another 2-3 minutes.
11. Slice directly in the slow cooker and serve warm. Season with fresh black pepper if desired.
Nutritional Information
• Prep Time: 20 minutes
• Cooking Time: 2 to 3 hours
• Serves: 6-8
• Serving Size: 144 g
• Calories: 264
• Total Fat: 21.2 g
• Saturated Fat: 7.4 g
• Protein: 16.3 g
• Total Carbs: 3.7 g
• Net Carbs: 3.1 g
• Sodium: 615 mg
• is an estimate and may vary based on used.
Pro Tips
• Ensure the cauliflower is drained very well after microwaving. Excess water can make the final casserole soggy.
• Feel free to swap the veggies! Sautéed spinach (squeezed dry), diced bell peppers, or broccoli would all be delicious additions.
• For a different flavor profile, try using Monterey Jack, Gruyère, or a spicy pepper jack cheese instead of cheddar.
• This casserole is perfect for meal prep. Store cooled, sliced portions in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
• Every slow cooker heats differently. Check for doneness at the 2-hour mark to prevent overcooking. The center should be set and not jiggly.
FAQ
Q: Can I make this sausage and egg casserole ahead of time
A: Yes, this casserole is perfect for meal prep. Once cooled, you can store sliced portions in an airtight container in the refrigerator for up to 4 days. Simply reheat individual servings in the microwave.
Q: How do I prevent my slow cooker breakfast casserole from being watery
A: The key to a non-soggy casserole is to remove excess moisture. Ensure you drain the cauliflower very thoroughly after cooking it. If you substitute other vegetables like spinach, make sure it is cooked and squeezed completely dry before adding.
Q: What other ingredients can I add to this casserole
A: This recipe is very versatile. You can easily swap the vegetables for things like sautéed spinach, diced bell peppers, or broccoli. For a different flavor, try using Monterey Jack, Gruyère, or a spicy pepper jack cheese instead of cheddar.
Q: How do I know when the slow cooker egg casserole is done
A: The casserole is ready when the eggs are set and appear puffed up around the edges of the slow cooker. The center should be firm and not jiggly. Since all slow cookers heat differently, it’s best to start checking for doneness around the 2-hour mark to avoid overcooking.
