Slow Cooker Sausage and Egg Breakfast Casserole

The all-American breakfast bake gets a slow-cooker makeover! This savory sausage and egg breakfast casserole is the perfect way to feed a big brunch crowd-picky eaters and all.


8 servings


12 eggs
3/4 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Cheddar cheese (4 ounces)
1 cup shredded Colby cheese (4 ounces)
1/2 cup chopped green onions
1 (20 ounce) bag refrigerated cooked shredded hash brown potatoes
1 pound bulk pork sausage, cooked, drained
1/2 cup chopped roasted red peppers or chopped red bell pepper


Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.

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 (71°C) 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.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 4 hours

Additional Information

For a make-ahead tip, you can cook the sausage, shred the cheese, cut up the vegetables and line your slow cooker with foil. Refrigerate ingredients until used.

Serve this flavorful brunch strata with warm blueberry muffins and cut-up fresh fruit.

Slow cookers vary. An oval slow cooker works well for this recipe. Keep an eye on your strata so it doesn't get overdone. The foil will help it from browning too quickly.

Nutritional Information

Amount per serving: Calories 410 (Calories from Fat 250), Total Fat 27 g (Saturated Fat 12 g, Trans Fat 0 g), Cholesterol 340 mg; Sodium 670 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g, Sugars 2 g), Protein 23 g; Exchanges: 1 Starch; 1 1/2 High-Fat Meat; 2 Fat; Carbohydrate Choices: 1

Recipe Courtesy Of

Betty Crocker

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map