Ingredients
Scale
- 1 lb (450g) breakfast sausage (pork or turkey)
- 8 large eggs
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) see cheese options
- 1 loaf day-old bread or 6 cups cubed bread
- 1 cup milk or heavy cream
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: cooked bacon, chopped fresh herbs for garnish
Instructions
- Begin by browning the breakfast sausage in a skillet over medium heat until fully cooked. Drain excess fat and set aside.
- In the same skillet, sauté diced onions, bell peppers, and garlic until tender.
- Spray your Crock-Pot with non-stick spray. Spread half of the cubed bread evenly on the bottom.
- Top with cooked sausage, sautéed vegetables, and a sprinkle of shredded cheese. Repeat the layering with remaining bread, sausage, vegetables, and cheese.
- In a large bowl, whisk together eggs, milk or cream, salt, and pepper. Pour evenly over the layered ingredients in the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until eggs are fully set and cheese is bubbly and golden.
Notes
- Make sure the eggs are fully cooked and set before serving.
- You can prepare this casserole the night before and cook it in the morning for added convenience.
- Feel free to add extra vegetables like mushrooms or spinach for variation.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low / 3-4 hours on high
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 160 mg
