Prep the Night Before and Wake Up Ready to Eat
There's nothing like waking up to the smell of breakfast ready to eat. Rather than pouring another bowl of cereal for the kids, fill them up with protein and veggies and send them on their way. A Crock-Pot breakfast casserole cooks on low overnight, so it's ready to go as soon as the family wakes up.
Cooking on low heat, rather than high, is important. While most Crock-Pot recipes can be adjusted for high and low temperatures based upon how much time you have, egg-based dishes don't do well over high heat. They'll end up rubbery and unevenly cooked. Keeping the slow cooker on low, however, will ensure that your breakfast casserole has a creamy texture.
Total Time: 7 hours, 10 minutes | Prep Time: 10 minutes | Serves: 6 to 8
- 12 large eggs
- 2 cups 2-percent milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups cubed, crusty bread
- 1 pound breakfast sausage, cooked and drained
- 2 cups cheddar cheese, shredded
- 1 onion, diced
- 1 green bell pepper, diced
- Spray the inside of a 6-quart Crock-Pot with cooking spray.
- In a large bowl, crack the eggs and use a whisk to mix until the eggs are slightly frothy. Add the milk, salt and pepper.
- In the prepared Crock-Pot, arrange the bread in an even layer. Top with sausage, 1 1/2 cups of shredded cheese, onion and bell pepper.
- Pour the egg mixture over the top, ensuring that the bread is completely submerged in liquid. Top with remaining cheese.
- Cover the Crock-Pot and set it to cook on low for 7 hours.
Kelsey Casselbury is an independent writer, editor, and designer based in Annapolis, Md. She is the mother of a preschool boy and a board member at a local children's theatre, where she helps with productions through communications, marketing, and design needs.