Breakfast - Skinny Slow-Cooker Sausage Breakfast Casserole recipes

Author: Charles Throop  

This savory sausage and egg casserole is perfect for brunch or as breakfast for dinner! This Crock Pot Bacon and Sausage Breakfast Casserole cooks overnight so you can wake up to delicious breakfast waiting for you!

Slow Cooker Sausage & Egg Casserole

Enjoy all your favorite breakfast flavors–sausage, egg and cheese–all together in one delicious casserole.
Provided by: Recipe by Jennie Aiello
Total time: 380 minutes
Prep time: 20 minutes
Yields: 12 servings

How to cook:

1. DIRECTIONS
2. Sauté mushrooms in non-stick skillet that has been lightly coated with cooking spray. Cook until liquid is released and mushrooms start to brown. Add bell pepper, garlic and butter to skillet. Cook for about 2 minutes over medium heat; add green onions and set aside.
3. Beat eggs, milk, half-and-half, salt, pepper and herb seasoning together; set aside.
4. Coat inside of crockpot with non-stick cooking spray. Layer bread cubes, sausage, cooked veggies and cheese, reserving 1/2 cup for top. Add egg mixture, distributing evenly to soak bread. Top with remaining cheese. Cook on low for 4-6 hours or until set.
5. Note
6. Casserole can also be baked in 9x13-inch pan at 350°F for 45 to 60 minutes or until middle is set.

Notes: Crockpot Breakfast Casserole w/ Sausage, Instructions · In a skillet cook and crumble sausage on medium heat. · In a large bowl combine eggs, milk, salt, pepper, red pepper flakes, and

Tags:

crock pot bacon and sausage breakfast casserole slow-cooker sausage breakfast casserole skinny slow-cooker sausage breakfast casserole pot bacon and sausage breakfast casserole

Skinny Slow-Cooker Sausage Breakfast Casserole

The all-American breakfast bake gets Healthified and made in the slow cooker! This savory sausage and egg casserole is perfect for brunch or as breakfast for dinner!
Provided by: Betty Crocker Kitchens
Total time: 230 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 11

Ingredients:

• 12 eggs
• 3/4 cup canned evaporated low-fat 2% milk
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
• 1/2 cup chopped green onions (4 medium)
• 1 cup shredded reduced-fat Colby-Monterey Jack cheese
• 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
• 1 package (9.6 oz) refrigerated cooked turkey sausage crumbles
• 1/2 cup chopped roasted red bell peppers (from a jar)

Nutrition:

• Calories: 400 calories
• Carbohydrate: 29 g
• Cholesterol: 330 mg
• Fat: 1/2
• Fiber: 3 g
• Protein: 28 g
• Saturated Fat: 7 g
• Serving Size: 1 Serving
• Sodium: 710 mg
• Sugar: 5 g
• Trans Fat: 0 g

How to cook:

1. Line sides of 5-quart oval slow cooker with foil that has been folded into thirds; spray with cooking spray.
2. In medium bowl, beat eggs, milk, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; refrigerate while casserole cooks. In small bowl, stir together remaining cheeses.
3. Layer half each 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 4 1/2 hours or until temperature reaches 160°F in center and egg mixture is set.
5. Turn slow cooker off. Sprinkle reserved cheese and green onions over top of casserole. Cover 10 minutes or until cheese is melted. Remove foil before serving by loosening edges with table knife and pulling out.

Notes: Slow Cooker Sausage Breakfast Casserole Recipe, Whether you're in need of a breakfast, brunch, or brinner recipe to feed a crowd, our slow cooker sausage breakfast casserole is a winner.

Crock Pot Bacon and Sausage Breakfast Casserole

This Crock Pot Bacon and Sausage Breakfast Casserole cooks overnight so you can wake up to delicious breakfast waiting for you!
Total time: 440 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 12

Ingredients:

• 32 ounces frozen cubed (or shredded) hash browns
• 1 pound breakfast sausage, cooked and crumbled
• 1½ cups bacon bits, or 1 pound fried chopped bacon
• 6 green onions, finely chopped
• 12 ounces sharp cheddar cheese, shredded
• 12 eggs
• ½ cup milk
• ½ teaspoon garlic powder
• ¼ tsp dried mustard
• 2 teaspoon salt
• 1 teaspoon pepper
• Additional salt and pepper on hashbrown layers

How to cook:

1. Lightly grease the insert of slow cooker with nonstick spray, or use a slow cooker liner.
2. Layer ⅓ of the hashbrowns on the bottom, sprinkling with salt and pepper.
3. Top with ⅓ of the cooked sausage and bacon, then ⅓ of the onions and ⅓ of the cheese. Repeat layers two more times, ending with the cheese.
4. In a bowl, whisk together the eggs, milk, garlic powder, dried mustard, salt, and pepper.
5. Pour egg mixture over the layers in the slow cooker.
6. Cook on low for 6 to 8 hours or high for 3-4 hours.

Notes: Slow Cooker Sausage Breakfast Casserole Recipe, Spray a 6 quart slow cooker with cooking spray. · 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. · 3. Cook: 8 hrPrep: 15 min