Slow Cooker Breakfast Sausage Egg Casserole

Name: Slow Cooker Breakfast Sausage Egg Casserole
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb bulk pork breakfast sausage, browned, drained; 10 large eggs; 1/2 cup whole milk; 2 cups sharp cheddar cheese, shredded; 1 red bell pepper, diced; 1 yellow onion, diced; 4 cups frozen shredded hash browns (thawed); 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; as needed nonstick cooking spray

A hearty, hands-off breakfast casserole layered with savory pork sausage, eggs, cheese, and bell peppers that slow-cooks overnight or while you get ready in the morning.

260 minEasyServes 6390 cal/serving

AmericanBreakfastSlow CookerHigh ProteinLow CarbAlcohol-FreeCorn-Free

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Ingredients

1 lb bulk pork breakfast sausage, browned, drained
10 large eggs
1/2 cup whole milk
2 cups sharp cheddar cheese, shredded
1 red bell pepper, diced
1 yellow onion, diced
4 cups frozen shredded hash browns (thawed)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp black pepper
as needed nonstick cooking spray

Instructions

1

In a skillet over medium-high heat, cook 1 lb bulk pork breakfast sausage until browned and cooked through, breaking it into crumbles. Drain the fat and set aside.
2

Coat the slow cooker insert generously with nonstick cooking spray.
3

Spread 4 cups frozen shredded hash browns (thawed) in an even layer on the bottom of the slow cooker. Season with half the 1/2 tsp kosher salt and 1/4 tsp black pepper.
4

Scatter the cooked bulk pork breakfast sausage, 1 diced red bell pepper, and 1 diced yellow onion over the hash browns.
5

In a large bowl, whisk together 10 large eggs, 1/2 cup whole milk, 1/2 tsp garlic powder, 1/2 tsp onion powder, and the remaining kosher salt and black pepper until well combined.
6

Pour the egg mixture evenly over the layered ingredients. Sprinkle 2 cups shredded sharp cheddar cheese on top.
7

Cover and cook on LOW for 3.5 to 4 hours, or until the eggs are fully set in the center and the internal temperature of the egg casserole reaches 160°F (71°C). Do not cook on HIGH or the eggs will become rubbery.
8

Turn off the slow cooker, remove the lid, and let the casserole rest for 10 minutes before scooping and serving.

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Questions

What internal temperature should Slow Cooker Breakfast Sausage Egg Casserole reach?

For Slow Cooker Breakfast Sausage Egg Casserole, the target internal temperature is 160 F (about 70 C), given in step 7. A probe thermometer removes the guesswork.

Can I make Slow Cooker Breakfast Sausage Egg Casserole dairy-free?

Yes. The dairy in Slow Cooker Breakfast Sausage Egg Casserole is 1/2 cup whole milk, 2 cups sharp cheddar cheese, shredded. Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Slow Cooker Breakfast Sausage Egg Casserole keto-friendly?

A serving of Slow Cooker Breakfast Sausage Egg Casserole carries 16 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

Does Slow Cooker Breakfast Sausage Egg Casserole contain eggs?

Yes: 10 large eggs. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Slow Cooker Breakfast Sausage Egg Casserole?

One serving (the recipe makes 6) is about 390 calories, with 32 g protein, 16 g carbohydrate and 14 g fat, plus 1 g fiber and 800 mg sodium. The figures are estimates computed from the ingredient list.

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