Slow Cooker Sausage And Egg Casserole Recipes

SLOW-COOKER SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• 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.

SLOW COOKER SAUSAGE AND EGG CASSEROLE

Steps:

• Spray Casserole Crock Slow Cooker (affiliate link) with non-stick spray or mist with olive oil.
• Put cottage cheese into a fine mesh colander, place in the sink, and rinse with cold water until the creamy part is rinsed away. Let cottage cheese drain while you cook the sausage and peppers.
• Heat 1 tsp. olive oil over medium-high heat in a large frying pan and cook half the sausages until they're well-browned.
• Put sausage on a cutting board to cool. Heat another tsp. oil, cook the second half of the sausage, and transfer it to the cutting board. (If you have a giant pan that can cook all the sausage at once, by all means use it!)
• Heat the final tsp. of oil and brown the green pepper strips about 2-3 minutes. (You can skip this if you like them slightly crunchy.)
• Cut the sausage into halves or fourths and layer them in the slow cooker with the green pepper strips.
• Sprinkle the drained cottage cheese and then the grated cheese over the sausages.
• Top with the sliced green onions and sprinkle with the Spike Seasoning (affiliate link) and black pepper.
• Beat eggs until they're well-combined and then pour over the sausage, cottage cheese, and cheese. (I like to take a fork and slightly "stir" so the sausages and peppers are evenly distributed in the eggs.)
• Put the lid on and cook on LOW for 2 hours, or slightly longer, until the eggs are firm in the center and the cheese is nicely melted.
• Sprinkle with the rest of the sliced green onions and serve hot.

SOUTHERN GRITS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
• In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
• Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
• Bake 30 minutes in the preheated oven, until lightly browned.

SKINNY SLOW-COOKER SAUSAGE BREAKFAST CASSEROLE

Steps:

• Line sides of 5-quart oval slow cooker with foil that has been folded into thirds; spray with cooking spray.
• In medium bowl, beat eggs, milk, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; refrigerate while casserole cooks. In small bowl, stir together remaining cheeses.
• Layer half each 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 4 1/2 hours or until temperature reaches 160°F in center and egg mixture is set.
• Turn slow cooker off. Sprinkle reserved cheese and green onions over top of casserole. Cover 10 minutes or until cheese is melted. Remove foil before serving by loosening edges with table knife and pulling out.

SLOW COOKER EGG CASSEROLE

Steps:

• Line a slow cooker with a slow cooker liner and spray with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl.
• Spread 1/3 hash browns, 1/3 cooked sausage, and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns, sausage, and Cheddar cheese. Pour egg mixture on top.
• Cook on Low until eggs are set, 6 to 8 hours.

BREAKFAST CASSEROLE IN A SLOW COOKER

Steps:

• Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
• Cook on Low for 6 to 8 hours.

CROCK POT SAUSAGE AND EGG CASSEROLE

Steps:

• Grease the sides of the crock with butter.
• If desired, spread mustard on one side of the bread and cut bread into large squares.
• Make layers in the Crock pot of bread, followed by sausage, followed by cheese, ending with a cheese layer.
• Beat eggs, milk, salt and pepper together.
• Pour over crock pot mixture, cover and turn on low.
• Cook for 8-12 hours.