Betty Crocker has a recipe for breakfast casserole made in a crockpot, and it involves combining eggs, sausage, hash browns, and cheese in a slow cooker with assorted vegetables and seasonings. Oval slow cookers work better for preparing this recipe, and lining the sides of the crock pot with foil keep it from getting burnt.
Slow-Cooker Sausage and Egg Breakfast Casserole
Preparation for this recipe can be done ahead of time by refrigerating the ingredients until ready to use. It's perfect for brunch alongside muffins and fresh fruit.
Prep Time: 20 min.
Cook Time: 4 to 5 hours
Ready In: 5 hours, 20 min.
- 12 eggs
- 3/4 cup half and half
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Colby cheese
- 1/2 cup chopped green onion
- 1 20 ounce bag frozen hash browns
- 1 pound pork sausage cooked and drained
- 1/2 cup chopped roasted red peppers
Step 1: Line the slow cooker with folded foil and spray the foil with cooking oil.
Step 2: Beat together the eggs with half and half, pepper flakes and salt and pepper. Mix together 1/4 cup of the cheddar cheese with the Colby cheese.
Step 3: First put the hash browns in the slow cooker in a layer, and then distribute the sausage over top, followed by a layer of the peppers, and then 2 tablespoons of the green onions and the cheddar and Colby cheese. Pour on the egg mixture as the top layer.
Step 4: Put the cover on the slow cooker and cook on low for 4 to 5 hours or alternately on high heat for 2 1/2 to 3 hours.
Step 5: Use the remaining cheddar mixed with the remaining green onions on top and cook for another 10 minutes. Remove foil and serve.