Slow Cooker Breakfast Casserole Recipe

Eggs: The base of the casserole, providing structure and richness.

Milk: Adds creaminess to the egg mixture.

Breakfast sausage: Adds a savory, meaty flavor to the dish.

Cheddar cheese: Melts into the casserole, adding a sharp, tangy flavor.

Bell peppers: Adds color and a slight sweetness to the casserole.

Onions: Provides a savory depth of flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and balances the flavors.

When preparing this slow cooker breakfast casserole, ensure that the bell peppers and onions are diced uniformly. This will not only ensure even cooking but also provide a consistent texture throughout the dish. Additionally, when layering the ingredients, try to distribute them evenly to avoid any pockets of unmixed flavors. For an extra touch, consider lightly browning the sausage before adding it to the slow cooker to enhance its flavor.

• 12 large eggs - Substitute with egg substitute: Use an egg substitute product for a lower cholesterol option or if you are vegan, use a mixture of flaxseed meal and water.

• 1 cup milk - Substitute with almond milk: Almond milk or any other plant-based milk can be used for a dairy-free alternative.

• 1 lb breakfast sausage - Substitute with turkey sausage: Turkey sausage is a leaner option with less fat content.

• 1 cup shredded cheddar cheese - Substitute with shredded mozzarella: Mozzarella cheese can be used for a milder flavor, or use a plant-based cheese for a vegan option.

• 1 cup diced bell peppers - Substitute with diced zucchini: Zucchini provides a similar texture and can add a different flavor profile.

• 1 cup diced onions - Substitute with diced leeks: Leeks offer a milder onion flavor and can be a good alternative.

• 1 teaspoon salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and reduce the need for additional salt.

• ½ teaspoon black pepper - Substitute with white pepper: White pepper can be used for a slightly different flavor and a more subtle heat.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled breakfast casserole to an airtight container. If you prefer, you can also portion it into smaller containers for individual servings.

• Store the container in the refrigerator. The casserole will keep well for up to 3-4 days.

• For longer storage, wrap the casserole tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn.

• Place the wrapped casserole in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• The casserole can be frozen for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight.

• Reheat individual portions in the microwave for 1-2 minutes, or until heated through. For larger portions, reheat in the oven at 350°F (175°C) for 20-25 minutes, or until warmed thoroughly.

• If reheating from frozen, cover the casserole with foil and bake at 350°F (175°C) for 45-60 minutes, or until heated through. Remove the foil for the last 10 minutes to allow the top to crisp up.

• Preheat your oven to 350°F (175°C). Place the leftover breakfast casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes or until heated through.

• For a quicker option, use the microwave. Cut the casserole into individual portions. Place a portion on a microwave-safe plate and cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, reheat in a skillet. Preheat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the casserole slices in the skillet and cook for 3-4 minutes on each side until heated through and slightly crispy.

• For those with an air fryer, preheat it to 350°F (175°C). Place the casserole pieces in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the casserole on a baking sheet and cover with foil. Heat for 15-20 minutes or until warmed through. Remove the foil for the last 5 minutes if you want a slightly crispy top.

• Large bowl: Use this to whisk together the eggs, milk, salt, and pepper.

• Whisk: Essential for mixing the egg mixture thoroughly.

• Slow cooker: The main appliance for cooking the breakfast casserole over several hours.

• Skillet: Needed to cook and crumble the breakfast sausage before adding it to the slow cooker.

• Spatula: Useful for layering the sausage, bell peppers, onions, and cheese in the slow cooker.

• Measuring cups: To measure out the milk, cheese, bell peppers, and onions accurately.

• Knife: For dicing the bell peppers and onions.

• Cutting board: A safe surface to dice the vegetables.

• Cheese grater: If you need to shred the cheddar cheese yourself.

Prep ingredients ahead: Dice the bell peppers and onions the night before to save time in the morning.

Cook sausage in advance: Cook and crumble the breakfast sausage ahead of time and store it in the fridge.

Use pre-shredded cheese: Opt for shredded cheddar cheese to cut down on prep time.

Mix eggs the night before: Whisk together the eggs, milk, salt, and pepper and store in the fridge overnight.

Layer ingredients quickly: Have all ingredients ready to layer in the slow cooker to streamline the process.