How To Make a Sausage and Egg Breakfast Casserole in the Slow Cooker

How To Make a Sausage and Egg Breakfast Casserole in the Slow Cooker

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Kelli Foster
Sep 8, 2016
(Image credit: Christine Han)

Have you ever woken up and wished you could walk into the kitchen to find a hot breakfast (or really, any breakfast) ready and waiting for you? I have this exact wish on a weekly basis.

That's why I want you all to meet the slow-cooker sausage and egg casserole, otherwise known as the recipe that lets you wake up to breakfast.

Sausage & Egg Breakfast Casserole: Watch the Video

The Casserole That Lets You Wake Up to Breakfast

Prep the ingredients, toss everything in the slow cooker, and while you're busy having sweet dreams, this casserole is busy cooking its way into a satisfying breakfast for you.

The Breakfast Sandwich Meets Slow Cooker

But this is more than just another breakfast casserole — the ingredients and flavors are entirely inspired by your favorite classic breakfast sandwich. We've just reimagined it into a make-ahead meal that's guaranteed to earn you rave reviews.

It's everything you know and love about a really good sausage, egg, and cheese sandwich — just deconstructed to take on a new form.

(Image credit: Christine Han)

Get a Head Start

Any recipe, slow cooker or not, that offers the option of getting a head start gets extra points in my book. Anything from simple prep to actually assembling the whole dish before cooking? I'll take it.

When it comes to making this breakfast casserole, you've got choices. If you prefer to roll with the punches, go ahead and prep, assemble, and cook this casserole the night before you plan to serve it. At the very least you can start by cooking the sausage up to a few days before cooking the whole casserole. You can even make and assemble the entire casserole up to a day ahead of time, then cover and leave in the fridge until you're ready to turn on the slow cooker.

Temperature Matters

While most recipes can be adjusted to cook over the low or high temperature setting, eggs don't offer as much leeway. To be sure you're on your way to breakfast success, always set the slow cooker to low for egg casseroles. The low heat setting will ensure the egg casserole cooks evenly throughout, leaving breakfast with a soft and creamy texture.

How To Make Sausage and Egg Breakfast Casserole In The Slow Cooker

How To Make a Sausage and Egg Breakfast Casserole in the Slow Cooker

Serves 6 to 8

What You Need

Ingredients
Butter or cooking spray
12 large eggs
2 cups whole or 2% milk
1 teaspoon ground mustard powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups cubed day-old bread
1 pound pork or pork breakfast sausage, cooked and drained of excess fat
1 1/2 cups shredded cheddar cheese
1 small onion, diced
1 medium red bell pepper, cored, seeded, and diced

Equipment
Large mixing bowl
Measuring cup
Measuring spoons
Whisk
6-quart or larger slow cooker

Instructions

  1. Prepare the slow cooker: Grease the bottom and sides of a 6-quart or larger slow cooker bowl with butter or cooking spray.
  2. Whisk the eggs: Crack the eggs into a large bowl, then whisk until the whites and yolks are completely broken up, and the eggs are a bit frothy.
  3. Season the eggs: Add the milk, mustard, salt, and pepper, and whisk to fully combine; set aside.
  4. Assemble the casserole: Place the cubed bread in the slow cooker in an even layer. Top with the cooked sausage, cheese, onion, and red pepper. Pour the egg mixture over the top. If necessary, use a spoon to push down the bread and cheese so that they are mostly submerged in the liquid.
  5. Cook the casserole: Cover the slow cooker and cook on low for 6 to 7 hours. The casserole is ready when the eggs are set, the top is golden-brown, and the sides are browned and pull away slightly from the bowl.

Recipe Notes

  • Make-ahead sausage: The sausage can be cooked and stored in an airtight container in the refrigerator for up to 2 days.
  • Make-ahead casserole: The casserole can be assembled in the slow cooker, then covered and stored in the refrigerator, up to 1 day before cooking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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