Slow-Cooker Sausage and Egg Breakfast Casserole

Prep 20 min
Total 4 hr 20 min
Servings 8

The all-American breakfast bake gets a slow-cooker makeover! This savory sausage and egg breakfast casserole is the perfect way to feed a big brunch crowd—picky eaters and all. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 26, 2018

Ingredients

eggs

3/4

cup half-and-half

1/2

teaspoon crushed red pepper flakes

1/2

teaspoon salt

1/4

teaspoon freshly ground black pepper

cup shredded Cheddar cheese (4 oz)

cup shredded Colby cheese (4 oz)

1/2

cup chopped green onions

bag (20 oz) refrigerated cooked shredded hash brown potatoes

lb bulk pork sausage, cooked, drained

1/2

cup chopped roasted red peppers or chopped red bell pepper

Steps

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1

Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
2

In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
3

Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
4

Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
5

Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

A foil liner for your slow cooker is used to create a barrier between the hot sides of the slow cooker and the food to prevent over browning and over cooking. To make a foil liner, fold a 16-inch long piece of foil lengthwise into thirds creating a 16x4-inch band. Place around inside of slow cooker and spray with cooking spray. Once the food is added to the slow cooker, it will help hold the foil band in place.
For a make-ahead tip, you can cook the sausage, shred the cheese, cut up the vegetables and line your slow cooker with foil. Refrigerate ingredients until used.
Serve this flavorful brunch strata with warm blueberry muffins and cut-up fresh fruit.