The Ultimate Set-It-and-Forget-It Breakfast
Some things never fail you, and a warm, hearty breakfast casserole is one of them. Imagine waking up to the savory aroma of sausage, peppers, and cheesy eggs already cooked to perfection. This Slow Cooker Sausage & Egg Casserole is the answer to hectic mornings and lazy weekend brunches alike. It’s incredibly easy to assemble, packed with flavor, and does all the hard work for you while you sleep or relax. Get ready to make this your new go-to breakfast hero!
Ingredients
• Ghee, butter, or coconut oil, for greasing
• 1/2 lb (227g) pork sausage, cooked and crumbled
• 8 large eggs
• 1/2 cup (120ml) heavy cream
• 1 cup (150g) diced red bell pepper
• 1 cup (150g) diced yellow bell pepper
• 1 cup (150g) diced green bell pepper
• 1/2 cup (50g) chopped green onions, plus more for garnish
• 1 tsp crushed red pepper flakes
• 1 cup (112g) shredded Cheddar cheese (Optional)
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Grease the insert of a 6-quart slow cooker. For easy cleanup, line the insert with two long, crisscrossed pieces of foil, leaving an overhang to use as handles.In a large bowl, whisk together the eggs, heavy cream, crushed red pepper flakes, salt, and pepper until well combined.Layer the cooked sausage, all diced bell peppers, and 1/2 cup of the green onions evenly on the bottom of the prepared slow cooker.Pour the egg mixture evenly over the sausage and vegetable layer.Cover and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours, until the eggs are set and the center is just slightly jiggly.If using, sprinkle the shredded cheddar cheese over the top. Cover and cook for another 10-15 minutes, or until the cheese is melted and bubbly.Garnish with remaining green onions and serve hot.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 243
• Fat: 15g
• Carbs: 6g
• Fiber: 0.3g
• Protein: 14.1g
Pro Tips
• For easy cleanup and removal, create a foil “sling.” Lay two long pieces of foil in a crisscross pattern inside your slow cooker, leaving enough overhang to act as handles.
• Meal prep this recipe by cooking the sausage and dicing all the vegetables up to 2 days in advance. Store them in an airtight container in the refrigerator until you’re ready to assemble.
• Don’t be afraid to customize! Add a cup of fresh spinach, sautéed mushrooms, or swap the cheddar for a spicy pepper jack or creamy Monterey Jack cheese.
• To avoid a rubbery texture, check for doneness early. The casserole is ready when the edges are firm and the center is just barely set. It will continue to cook from residual heat.
FAQ
Q: Can I prepare this breakfast casserole ahead of time
A: Yes, this is a perfect meal prep recipe. You can cook the sausage and chop the vegetables up to 2 days in advance. Store them in an airtight container in the refrigerator until you are ready to assemble and cook.
Q: How do I know when the slow cooker egg casserole is done
A: The casserole is cooked when the edges are firm and the center is just barely set or slightly jiggly. It will continue to cook from residual heat. Check it early to avoid a rubbery texture.
Q: What variations can I make to this recipe
A: Feel free to customize this casserole. You can add a cup of fresh spinach, sautéed mushrooms, or swap the cheddar for a different cheese like spicy pepper jack or creamy Monterey Jack.
Q: How do I keep the casserole from sticking to the slow cooker
A: For easy cleanup and removal, grease the slow cooker insert thoroughly. You can also create a foil ‘sling’ by lining the insert with two long, crisscrossed pieces of foil, leaving an overhang to use as handles.
