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Crock Pot Sausage and Egg Casserole

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“An easy make-ahead for a family or overnight guests. Great for a breakfast or brunch”
READY IN:
10hrs 15mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 1 dozen beaten egg
  • 14 slice bread
  • 532.32 ml milk (lowfat or skim is OK)
  • 591.47 ml grated cheddar cheese or 591.47 ml monterey jack cheese
  • 453.59 g sausage, cooked and drained
  • 2.46 ml salt
  • 4.92 ml pepper (more or less to taste)
  • 9.85 ml mustard (optional)
  • 1 small diced onion (optional)
  • 2 cloves crushed garlic (optional)
  • 0.75-1.25 ml of your favorite hot pepper sauce (not opt. in my house) (optional)

Directions

  1. Grease the sides of the crock with butter.
  2. If desired, spread mustard on one side of the bread and cut bread into large squares.
  3. Make layers in the Crock pot of bread, followed by sausage, followed by cheese, ending with a cheese layer.
  4. Beat eggs, milk, salt and pepper together.
  5. Pour over crock pot mixture, cover and turn on low.
  6. Cook for 8-12 hours.

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