Skinny Slow Cooker Sausage Breakfast Casserole Recipes

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE RECIPE

Steps:

• Spray a 6 quart slow cooker with nonstick cooking spray (you cannot make this recipe in a smaller crock pot because it won't fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
• Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
• Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
• Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
• Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE

Steps:

• 1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
• 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
• 3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
• 4. Pour evenly over potato-sausage mixture.
• 5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
• Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

SKINNY SLOW-COOKER SAUSAGE BREAKFAST CASSEROLE

Steps:

• Line sides of 5-quart oval slow cooker with foil that has been folded into thirds; spray with cooking spray.
• 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.
• Layer half each of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
• 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.
• 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.

SLOW-COOKER SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
• Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
• Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE RECIPE - (4.3/5)

Steps:

• Spray a 6-quart slow cooker with cooking spray. Layer half of the potatoes on the bottom of slow cooker. Top with half of the sausage, half of each cheese, half the sun dried tomatoes, and half the green onion. Repeat to create one more layer with remaining potatoes, sausage, cheeses, tomatoes, and green onion. Beat eggs, milk, salt, and pepper in large bowl with a wire whisk until well blended. Pour evenly over casserole layers in the crock pot. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

SLOW-COOKER BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cook the sausage in a large nonstick skillet over medium-high heat until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a bowl to cool slightly and discard any fat left behind in the skillet.
• Coat the insert of a 6-quart slow cooker with cooking spray. Layer half of the hash brown potatoes with half the sausage. Toss the bell peppers with the Cheddar, red onion and 1 cup of the mozzarella. Layer half the mixture over the sausage, then repeat the layering with the remaining potatoes, sausage and vegetable-cheese mixture.
• Whisk the eggs, milk, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes.
• Sprinkle with sliced scallions and serve with hot sauce and ketchup.