I love having breakfast waiting for me when I get up. This was so easy to throw together and only takes about 5-6 hours, so it’s perfect for brunch or a really early breakfast. Or, if your are like me, make it the night before in the crock and put it in the fridge. Set your alarm for 5-6 hours before you want it done and get up to turn it on. Easy!
Slow Cooker Egg and Sausage Casserole
1 dozen beaten eggs
14 slices of bread
2 1/4 cups milk
2 1/2 cups grated cheddar or Monterey Jack cheese
1 pound sausage, cooked and drained
1/2 red bell pepper, diced
salt and pepper, to taste
1 small can green chiles (opt)
Spray the sides of slow cooker with nonstick cooking spray. Cut bread into large squares.
Make layers in the slow cooker of bread, sausage, peppers, chiles, cheese; ending with a cheese layer. Beat eggs, milk, salt and pepper together. Pour over slow cooker mixture, cover and turn on low. Cook for 5-7 hours.
Note: I actually made this vegetarian and gluten free by subbing gf bread and vegetarian sausage. It was delicious!