Slow Cooker Breakfast Casserole

READY IN: 3hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement