Slow Cooker Breakfast Casserole

Slow Cooker Breakfast Casserole

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)

8 eggs

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.

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