Slow Cooker Breakfast Casserole

Cook It Overnight or Cook It All Day

Breakfast for supper or breakfast for breakfast…either way, this slow cooker breakfast casserole fits the bill.  It’s a super versatile recipe too.  You can change the meat, or leave out a few veggies… or even add a few more.  Adjust it to meet your needs and you’ll have a super easy, yummy meal at your fingertips when you walk in the door (or lumber out of bed).

Even with me using so many veggies this recipe still only took about 7 minutes to prep.  So in my book, that’s still fast.

Slow Cooker Breakfast Casserole Ingredients:

It LOOKS like a lot but it totally isn’t.  4 necessary ingredients & 6 optionals on mine…and yours might be completely different :)

• 12 eggs
• 1 pound package of little smokies sausages ~or~ any type of meat you like
• ½ cup milk or cream or mixture of the two (milk alone works but it isn’t as creamy)
• 1 teaspoon creole seasoning (completely optional)
• 1 teaspoon minced garlic (optional but delicious to these taste buds)
• 2 tablespoons mustard (optional again but give the sausages a little zip)
• ¼ cup diced onion or onion mixture (yep, I used frozen and they’re optional too)
• ½ cup sliced mushrooms (optional for the mushroom haters of the world)
• ¼ cup sliced black olives (optional again but super interesting flavor with the sausages and mustard)
• 1 cup shredded cheeses (I used mild cheddar but am thinking sharp cheddar with this combo next round)

Toss everything in a bowl and mix it up.  Pour it in the crockpot and cook on low for 5 to 6 hours ~or~ high for about 3.

Quick Tip: You might have to either “tip” the lid or dab excess condensation off the eggs when it’s done.  I had to, my friend that made it didn’t.  I am guessing its the difference between crockpots and possibly milk vs cream…that’s a guess.

Here’s the finished dish.  You can top with a little more cheese if you want.  This recipe variation really didn’t need it.

You can also find the pinnable and printable versions for this recipe below.  Enjoy the fast prep & slow cookin’…holler if you need us too.

Slow Cooker Breakfast Casserole

 

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Prep time

10 mins

Cook time

6 hours

Total time

6 hours 10 mins

 

There are lots of notes on this recipe...I was in a bit of a babbly mood :) It boils down to eggs+milk/cream+meat+cheese= YUM

Gwen: SlowCookerKitchen.com

Ingredients

• 12 eggs
• 1 pound package of little smokies sausages ~or~ any type of meat you like
• ½ cup milk or cream or mixture of the two (milk alone works but it isn’t as creamy)
• 1 teaspoon creole seasoning (completely optional)
• 1 teaspoon minced garlic (optional but delicious to these taste buds)
• 2 tablespoons mustard (optional again but give the sausages a little zip)
• ¼ cup diced onion or onion mixture (yep, I used frozen and they’re optional too)
• ½ cup sliced mushrooms (optional for the mushroom haters of the world)
• ¼ cup sliced black olives (optional again but super interesting flavor with the sausages and mustard)
• 1 cup shredded cheeses (I used mild cheddar but am thinking sharp cheddar with this combo next round)

Instructions

1. Spray or butter the crockpot insert.
2. Use a separate bowl to mix the eggs, milk or cream and spices. Pour them in the crock pot.
3. Add any meats or veggies you'd like.
4. Stir to cover with eggs.
5. Cover and cook for 4 to 6 hours.
6. Quick Tip: You might have to either “tip” the lid or dab excess condensation off the eggs when it’s done.

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