Crock Pot Sausage And Mushroom Bake Recipes

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SLOW-COOKER MAKE-AHEAD SAUSAGE AND MUSHROOM SCRAMBLED EGGS



Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs image

Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 12

8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tablespoons butter or margarine
16 eggs
1 cup half-and-half or milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
  • In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
  • Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 325 mg, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

SLOW-COOKER SAUSAGE CASSEROLE



Slow-cooker sausage casserole image

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 11

2 red onions , finely chopped
1 celery stick , finely chopped
1-2 tbsp rapeseed oil
4 carrots , cut into fat pieces
12 chipolatas , each halved
1 sweet potato , peeled and cut into chunks
400g tin tomatoes
1 tbsp tomato purée or tomato and veg purée
1 thyme sprig
1 rosemary sprig
1 beef stock cube or stock pot

Steps:

  • Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
  • Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
  • Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

Nutrition Facts : Calories 449 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

SLOW COOKER SAUSAGE SANDWICHES



Slow Cooker Sausage Sandwiches image

This Italian sandwich started as pork chops and sausage over angel hair pasta. Now we have a handy new slow-cooked version of a beloved family recipe. -Debra Goforth, Newport, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

3 bone-in pork loin chops (7 ounces each)
4 Italian sausage links (4 ounces each)
1 can (28 ounces) whole plum tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon Italian seasoning
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 large sweet red pepper, cut into strips
1 large green pepper, cut into strips
1 jar (16 ounces) mild pickled pepper rings, drained
8 submarine buns, split
1 cup shredded Italian cheese blend

Steps:

  • Place pork chops and sausage in a 5- or 6-qt. slow cooker. Place tomatoes, tomato paste, Italian seasoning, garlic and pepper flakes in a food processor; pulse until chunky. Pour over meats. Cook, covered, on low 4 hours., Add onion and peppers to slow cooker. Cook, covered, on low 2-3 hours longer or until pork is tender, a thermometer inserted in sausages reads 160°, and vegetables are crisp-tender. Remove pork chops and sausages from slow cooker. Remove pork from bones; discard bones. Shred meat with two forks and cut sausages into 2-in. pieces; return to slow cooker. Serve on buns with cheese.

Nutrition Facts :

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