SLOW COOKER SAUSAGE EGG CASSEROLE
When you need breakfast for a crowd, try this Slow Cooker Sausage Egg Casserole with Sausage, Peppers, and Cheese! Or see instructions for cooking this tasty breakfast in the oven if you don’t have a large slow cooker.
INGREDIENTS
- 1 1/2 cups cottage cheese, rinsed and drained
- 2 12 oz. packages turkey breakfast sausage links (see notes)
- 3 tsp. olive oil, divided
- 1 green pepper, cut into thin strips (or diced)
- 2 cups grated cheddar cheese (see notes)
- 1/2 cup sliced green onions + 2 T more to sprinkle over at the end
- 1 tsp. Spike Seasoning (or more, see notes)
- fresh ground black pepper to taste
- 14 eggs, beaten until yolks and whites are well-combined
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INSTRUCTIONS
- Spray Casserole Crock Slow Cooker (affiliate link) with non-stick spray or mist with olive oil.
- Put cottage cheese into a fine mesh colander, place in the sink, and rinse with cold water until the creamy part is rinsed away. Let cottage cheese drain while you cook the sausage and peppers.
- Heat 1 tsp. olive oil over medium-high heat in a large frying pan and cook half the sausages until they’re well-browned.
- Put sausage on a cutting board to cool. Heat another tsp. oil, cook the second half of the sausage, and transfer it to the cutting board. (If you have a giant pan that can cook all the sausage at once, by all means use it!)
- Heat the final tsp. of oil and brown the green pepper strips about 2-3 minutes. (You can skip this if you like them slightly crunchy.)
- Cut the sausage into halves or fourths and layer them in the slow cooker with the green pepper strips.
- Sprinkle the drained cottage cheese and then the grated cheese over the sausages.
- Top with the sliced green onions and sprinkle with the Spike Seasoning (affiliate link) and black pepper.
- Beat eggs until they’re well-combined and then pour over the sausage, cottage cheese, and cheese. (I like to take a fork and slightly “stir” so the sausages and peppers are evenly distributed in the eggs.)
- Put the lid on and cook on LOW for 2 hours, or slightly longer, until the eggs are firm in the center and the cheese is nicely melted.
- Sprinkle with the rest of the sliced green onions and serve hot.
NOTES
I used Jenni-O Turkey Sausage Links, but use pork sausage for this recipe if you prefer. Use any all-purpose seasoning that’s good with eggs if you don’t have Spike.
COOKING THIS SAUSAGE AND EGG CASSEROLE IN THE OVEN:
If you don’t have the Casserole Crock Slow Cooker (affiliate link) and if you’re not interested in adding it to your collection of slow cookers, just put these ingredients into a large casserole dish and bake at 375F for about 35-40 minutes.
MAKING THIS RECIPE IN A SIX-QUART OVAL SLOW COOKER:
I haven’t made this in other sizes of slow cookers, but I can give some recommendations. (If anyone tries it, please let us know how it works.) I know you could make a recipe similar to this in an oval-shaped 6-Quart Slow Cooker. I would not recommend using a smaller size.
- 1 cup cottage cheese, rinsed and drained
- 12 oz. lean turkey breakfast sausage links
- 2 tsp. olive oil
- 1 small green pepper, cut into thin strips (or use half a pepper if you prefer)
- 1 1/3 cups grated cheddar cheese
- 1/3 cup sliced green onion + 2 T more to sprinkle over at the end
- 1 tsp. Spike Seasoning
- fresh ground black pepper to taste
- 8-9 eggs, beaten until yolks and whites are combined
Follow directions above to prepare the casserole for the slow cooker. The mixture will be a little thicker in a smaller casserole dish, so cooking time will probably be closer to 2 1/2 – 3 hours on LOW.
Recipe created by Kalyn with testing help from Jake and Kara.
NUTRITION INFORMATION
Yield
10
Serving Size
1Amount Per ServingCalories407Total Fat30gSaturated Fat10gTrans Fat0gUnsaturated Fat15gCholesterol416mgSodium954mgCarbohydrates5gFiber0gSugar2gProtein29g