The all-American breakfast bake gets a slow-cooker makeover! his savory sausage and egg breakfast casserole is the perfect way to feed a big brunch crowd—picky eaters and all. Not a sausage fan? Substitute for bacon of any type! Just make sure you cook and crumble the bacon before using it in your layers!
1 pound of favorite sausage (Chorizo, Italian, Breakfast)
1 cup milk
2 cups shredded cheddar or other cheese
1 Tablespoon Do You Bake? Mediterranean Seasoning
1 teaspoon Do You Bake? Simply Season All Seasoning
3 slices bread, cut up into cubes
2 Tablespoons Melted Butter
1 cup chopped fresh or frozen vegetables (peppers, onions, broccoli, cauliflower as suggestions)
1- In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Set aside.
2- In a medium bowl, beat eggs, milk, and seasonings. Reserve 3/4 cup of the cheese for the topping
3- Line side of 5- to 6-quart slow cooker with foil folded into thirds; spray foil with cooking spray.
4- Layer with half of the cooked sausage, then your vegetables and half the remaining cheese
5- Repeat layers as needed
6- Pour egg mixture over
7- Top with bread cubes and drizzle your butter on top
8- Lightly sprinkle with additional Do You Bake? Mediterranean and Simply Season All Seasonings
9- Cover; cook on Low heat setting 4 to 5 hours (or High heat setting 2 to 3 hours) or until set and temperature in the center is 160°F. Sprinkle with reserved 3/4 cup cheese
10- Cover; cook 5 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with a table knife.