Breakfast & Brunch
Slow-Cooker Sausage and Egg Breakfast Casserole
Description
The all-American breakfast bake gets a slow-cooker makeover! This savory sausage and egg breakfast casserole is the perfect way to feed a big brunch crowd—picky eaters and all.
Ingredients:
- 12 eggs
- 3/4 cup half-and-half
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup shredded Colby cheese (4 oz)
- 1/2 cup chopped green onions
- 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
- 1 lb bulk pork sausage, cooked, drained
- 1/2 cup chopped roasted red peppers or chopped red bell pepper
Directions:
- Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
- In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
- Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
- Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
- Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.
