5 Tips for Mastering the Slow Cooker Egg Casserole
The slow cooker egg casserole might just be the very best breakfast to ever make its way into your kitchen. Whether you cut it up and turn it into a breakfast sandwich or spoon it onto a plate, there’s a lot to love about a hot and satisfying meal that cooks while you sleep. Ready to master the slow cooker egg casserole? These are the five tips that will get you there.
1. Always coat the bowl with cooking spray.
Before adding any ingredients to the bowl of the slow cooker, remember to coat it with non-stick cooking spray first. This simple step will prevent the eggs (and any other ingredients) from burning onto the inside of the bowl. It will also make it a lot easier to remove the casserole.
2. Use whole eggs.
Egg whites certainly have their time and place, but it’s not in the slow cooker. They’re far too lean to stand up to the lengthy cook time for these breakfast casseroles. For the best result, always stick with whole eggs.
3. Don’t forget the dairy.
Slow-cooked egg casseroles cook up into a soft, unbelievably creamy breakfast. The eggs don’t get there on their own, though — they need a little help. The key is whisking plenty of milk or cream into the eggs.
4. Always cook meat first.
If you’re going the extra step of adding meat, like bacon, sausage, or chorizo, always be sure to cook it first. Because the casserole cooks over low heat (more on that in a minute), the slow cooker doesn’t quite get hot enough to cook raw meat safely.
5. Set the temperature to low — never high.
For a soft, fluffy casserole every time, always set the slow-cooker temperature to the low setting. The eggs are more likely to overcook, separate, or burn when cooked over high heat.