Slow Cooker Sausage & Egg Breakfast Casserole
Recipe GLPR40b058e8207666
A hearty, protein-packed breakfast casserole made in the slow cooker with broccoli, sausage, eggs, and sharp cheddar cheese. This easy make-ahead dish is perfect for feeding a crowd at brunch or as a filling weeknight dinner. The creamy egg mixture binds everything together while cooking slowly to create a tender, set casserole with beautifully browned edges.
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Ingredients
1 medium head broccoli, chopped
1 12-oz package sausage links, cooked and sliced
10 large eggs
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded sharp cheddar cheese, divided
3/4 cup heavy whipping cream
Directions
Lightly coat the ceramic insert of a 6-quart slow cooker with cooking spray or oil to prevent sticking.
If the sausage links are not already cooked, brown them in a skillet over medium-high heat until fully cooked through, then slice into 1/4-inch rounds and set aside.
Layer half of the chopped broccoli on the bottom of the prepared slow cooker, followed by half of the sliced sausage and half of the shredded cheddar cheese.
Repeat the layering process with the remaining broccoli, remaining sausage, and remaining cheddar cheese.
In a large mixing bowl, crack the eggs and add the heavy whipping cream, minced garlic, salt, and black pepper. Whisk vigorously until the mixture is well combined and uniform in color.
Pour the egg and cream mixture evenly over the layered ingredients in the slow cooker.
Cover the slow cooker and cook on the low setting for 4 to 5 hours, or on the high setting for 2 to 3 hours, until the edges are golden brown and the center is set and firm (the internal temperature should reach 160°F when checked with a meat thermometer).
Let the casserole rest for 5 minutes before serving. Serve warm, portioning into 8 equal servings.
