Slow Cooker Breakfast Casserole II
This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- butter, as need to grease the slow cooker pot
- 12 eggs
- 2 cups milk
- 1 teaspoon mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices bread, cubed and toasted
- 500 grams bulk breakfast sausage, OR make from a shortcut, (1 lb)
- 1½ cups Cheddar cheese, shredded
- 1 small onion, diced
- 1 red bell pepper, diced
Instructions
- Cook the breakfast sausage in a non stick pan until cooked through and fat drained.
- Grease with butter your slow cooker insert, bottom and sides.
- Crack the eggs into a large mixing bowl, whisk until well mixed and frothy is ok. Add the milk and mustard, and season with salt and pepper as desired, whisk to combine.
- Place the cubed dried bread in an even layer in your slow cooker, then add the sausage, cheese, onion, and bell pepper.
- Pour in the eggs, push down the other ingredients as needed.
- Cover and set your slow cooker to Low setting for 6 to 7 hours. Check at 5 hours to be on the safe side, the dish is done when the eggs are set and the top is golden brown.
- Spoon into bowls and add some nice toast and you have a meal, regardless of the time of day.
Notes
Low cost.
Shortcut: Breakfast Sausage.
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