SLOW COOKER BREAKFAST CASSEROLE
A yummy breakfast casserole that cooks while you sleep!
Provided by Ann D
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 6h20m
Yield 10
Number Of Ingredients 9
Steps:
- Spray the bottom of the inside of a slow cooker crock with cooking spray to coat.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Spread hash-brown potatoes into the bottom of the slow cooker crock to cover. Top with cooked sausage. Sprinkle mozzarella cheese over the sausage and stir.
- Beat eggs in a large bowl until smooth; add milk and beat to integrate. Stir mustard, salt, and pepper into the egg mixture; stream over the potato mixture.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 17.5 g, Cholesterol 272 mg, Fat 27.1 g, Fiber 1.2 g, Protein 27.1 g, SaturatedFat 11.5 g, Sodium 1008.9 mg, Sugar 2.4 g
BREAKFAST CASSEROLE IN A SLOW COOKER
Cooks while you sleep! Some fun variations of this recipe: before cooking (during prep) you can add chunks of sourdough bread, diced chiles, salsa, and/or diced green onions. You can use sage or regular sausage in place of the maple sausage, if desired.
Provided by tconstantine
Categories Breakfast and Brunch Eggs
Time 6h20m
Yield 8
Number Of Ingredients 8
Steps:
- Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
- Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 21.3 g, Cholesterol 375.6 mg, Fat 54 g, Fiber 1.4 g, Protein 35.7 g, SaturatedFat 22.8 g, Sodium 989.2 mg, Sugar 3.3 g
SLOW-COOKER MEXICAN BREAKFAST CASSEROLE RECIPE - (4/5)
Provided by á-179252
Number Of Ingredients 11
Steps:
- In medium bowl, beat eggs, milk, and jalapeño with a whisk. Combine the sausage, chopped red pepper, green onions, jalapeño, and cheese in a separate bowl. Set both aside. Spray a 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in a slow cooker, tearing, if needed, to cover the bottom. Top the tortillas in slow cooker with half of the sausage, bell pepper, green onion, and cheese mixture. Layer 3 tortillas on top, then top those tortillas with the rest of the sausage, vegetable, and cheese mixture. Top that layer with remaining 3 tortillas, tearing, if needed, to cover mixture. Pour egg mixture over tortillas. Cover, and cook on low for 4 to 5 hours or on the high setting for 2 to 3 hours, or until temperature reaches 160°F and center is set 5Serve with salsa, jalapeños, scallions, and whatever other toppings you wish.
SLOW COOKER BREAKFAST CASSEROLE
Here's a breakfast casserole that is very easy on the cook. I can make it the night before and it's ready in the morning. It's the perfect recipe when I have weekend guests. -Ella Stutheit, Las Vegas, Nevada
Provided by Taste of Home
Time 7h25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.
Nutrition Facts : Calories 272 calories, Fat 16g fat (7g saturated fat), Cholesterol 242mg cholesterol, Sodium 466mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
SLOW-COOKER MEXICAN BREAKFAST CASSEROLE
All of our favorite Mexican flavors and textures come together beautifully in this hearty layered slow-cooker bake, which we love topped with chunky salsa and sliced avocado.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
- In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
- Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
- Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
- Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.
Nutrition Facts : Calories 540, Carbohydrate 20 g, Cholesterol 265 mg, Fat 2 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 5 g, TransFat 0 g
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