Slow Cooker Sausage Waffle Bake Recipes

SLOW-COOKER SAUSAGE & WAFFLE BAKE

Steps:

• Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line the sides around the perimeter of a 5-qt. slow cooker with foil strips; spray with cooking spray., In a large skillet, cook and crumble sausage over medium heat; drain. Add sage and fennel., Place waffles in slow cooker; top with sausage. In a bowl, mix eggs, cream, syrup and seasonings. Pour over sausage and waffles. Top with cheese. Cook, covered, on low 5-6 hours or until set. Remove insert and let stand, uncovered, 15 minutes. Serve with additional maple syrup.

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE

Steps:

• 1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
• 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
• 3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
• 4. Pour evenly over potato-sausage mixture.
• 5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
• Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

SLOW-COOKER BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cook the sausage in a large nonstick skillet over medium-high heat until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a bowl to cool slightly and discard any fat left behind in the skillet.
• Coat the insert of a 6-quart slow cooker with cooking spray. Layer half of the hash brown potatoes with half the sausage. Toss the bell peppers with the Cheddar, red onion and 1 cup of the mozzarella. Layer half the mixture over the sausage, then repeat the layering with the remaining potatoes, sausage and vegetable-cheese mixture.
• Whisk the eggs, milk, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes.
• Sprinkle with sliced scallions and serve with hot sauce and ketchup.

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 SAUSAGE CASSEROLE

Steps:

• Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
• Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
• Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

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.

MAPLE SAUSAGE AND WAFFLE CASSEROLE

Steps:

• Heat oven to 350°.
• Arrange waffles in single layer on baking sheet.
• Bake until crisp, about 10-minutes per side.
• Brown sausage in non-stick skillet over medium heat, breaking it apart with spoon, 8-10 minutes.
• Drain on paper towel-lined plate.
• Butter 8-inch square baking dish.
• Add half of waffles in single layer. (It's ok to break some to fit into corners if needed).
• Add half of sausage and 1/2 cup cheese.
• Repeat layering of waffles, sausage, and 1/2 cup of cheese.
• Whisk eggs, milk, maple syrup, salt, and pepper in medium bowl until combined.
• Pour egg mixture evenly over casserole.
• Cover with plastic wrap and place weights on top. (you can put another square baking dish on top and then weight with heavy canned goods or place a couple one pound boxes of sugar on the plastic wrap and top with a cast-iron pan.).
• Refrigerate for at least 1 hour or overnight.
• Adjust oven rack to middle position and heat oven to 325°.
• Let casserole stand at room temperature for 20 minutes.
• Uncover casserole and sprinkle remaining 1/2 cup cheese over top.
• Bake until edges and center are puffed, 45 to 50 minutes.
• Cool 5 minutes.
• Cut into pieces and serve.