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The Essential Crockpot Breakfast Casserole for Effortless Entertaining

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This essential Crockpot Breakfast Casserole is prepared the night before, featuring savory sausage, sharp cheddar, and a creamy egg custard base, perfect for stress-free hosting.

Ingredients

Scale

6 cups of cubed, day-old bread

1 pound of breakfast sausage

1 cup of finely diced yellow onion

1 cup of diced red bell pepper

8 ounces of sharp cheddar cheese, grated

1 tablespoon of olive oil or rendered bacon fat

12 large eggs

1 and one half cups of whole milk

1 half cup of heavy cream

1 teaspoon of sea salt

1 quarter teaspoon of black pepper

1 half teaspoon of dry mustard powder

Pinch of cayenne pepper

Instructions

1. In a large skillet, cook the sausage and sauté the diced onion and bell pepper until softened.

2. Lightly grease the interior of a six-quart slow cooker.

3. Layer the bread cubes, cooked sausage, softened vegetables, and grated cheddar cheese in the slow cooker.

4. In a separate bowl, whisk together the eggs, milk, cream, and all seasonings until uniform.

5. Pour the custard mixture evenly over the casserole base, gently pressing down the bread.

6. Cover and refrigerate for at least four hours, or ideally, overnight, to allow the bread to fully hydrate.

7. In the morning, cook the casserole on the Low setting for five to six hours, or on High for three to four hours.

8. Serve immediately when the center is set and the internal temperature reaches 160 Fahrenheit.

Notes

Use day-old or lightly toasted bread for the best texture.

Reserve one quarter of the cheese to sprinkle on top during the last 30 minutes of cooking for a fresh melted layer.

Avoid lifting the lid prematurely during cooking to prevent significant heat loss.

Nutrition

Find it online: https://www.flavourrecipe.com/crockpot-breakfast-casserole/