Slow Cooker Egg & Sausage Casserole
Breakfast in a slow cooker?! Yes! You'll love this easy, cheesy egg and sausage casserole prepared in a slow cooker, with peppers, bacon, and more!
Ingredients
- 12 large eggs
- 3/4 cup cream, or half-and-half
- 2 tsp sea salt
- Ground black pepper, to taste
- 2 tbsp finely chopped chives, fresh
- 5 slices smoked bacon, diced
- 8 oz breakfast sausage
- 1 large red bell pepper, diced
- 2 cups grated cheddar cheese
Instructions
- Linea slow cooker pot with a Reynolds Kitchens® Slow Cooker Liner.
- Preheat a large frying pan over medium heat. Add the diced bacon and render until the bacon is crispy. Remove the bits with a slotted spoon from the pan onto paper towels to absorb excess grease.
- Place the eggs and cream or half-in-half into a large mixing bowl, then season with salt and black pepper. Whisk until the eggs are well beaten.
- Next, stir in the bacon bits, chopped sausage, diced peppers, chopped chives, and grated cheddar cheese. Pour this mixture into the lined slow cooker.
- Close the slow cooker lid and cook on the ‘high’ heat setting for 2 to 2 1/2 hours, until the eggs are set. Garnish with more chives before serving, if desired.
- Find baking instructions for this recipe in the recipe post above.
Nutrition
Calories: 535kcal | Carbohydrates: 5g | Protein: 31g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 460mg | Sodium: 1545mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1959IU | Vitamin C: 36mg | Calcium: 362mg | Iron: 2mg