Slow Cooker Breakfast Casserole
Ready In: 3 hrs 45 mins
Serves: 6
Ingredients
- 2 tablespoons canola oil
- one 16-ounce package refrigerated diced cooked potato
- 1 large red onion, thinly sliced
- 1 green bell pepper, chopped
- 1⁄2 teaspoon salt
- one 9 . 6-ounce package turkey breakfast sausage patty, thawed and crumbled
- 12 large eggs
- 1 cup milk
- 1 cup shredded monterey jack pepper cheese
Directions
- Spray the insert of a 5-quart slow cooker with cooking spray.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, bell pepper and 1/4 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, until the potatoes begin to brown and the vegetables are tender, about 12 minutes.
- Scatter the sausage evenly onto the bottom of the slow cooker. Top evenly with the potato mixture. Whisk together the eggs, milk and remaining 1/4 teaspoon salt in a large bowl until blended. Pour in the egg mixture. Sprinkle the cheese evenly over the egg mixture leaving a 1-inch border around the edges to prevent the egg mixture from sticking.
- Cover and cook until the eggs are set, and a knife inserted in the center comes out clean, 2 1/2-3 hours on low or 2 hours on high.
- Tip: Turkey breakfast sausage is a great alternative to higher-fat pork sausage and is equally as tasty.
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