Description
A hands-off, budget-friendly breakfast casserole made in the slow cooker, perfect for Christmas morning. It features layers of bread, sausage, cheese, and a custard-like egg mixture, allowing you to enjoy the festivities without being stuck in the kitchen.
Ingredients
Scale
- 12 large eggs (room temperature if possible, but cold works fine)
- 2 cups whole milk (2% works in a pinch)
- 1 teaspoon fine sea salt (or table salt, use a little less)
- 1/2 teaspoon black pepper (freshly ground or pre-ground)
- 1 teaspoon dry mustard powder
- 1/4 teaspoon smoked or sweet paprika
- 8 cups day-old bread, cubed (about 1 loaf, white or brioche)
- 1 tablespoon butter, softened (for greasing the slow cooker)
- 1 pound breakfast sausage (mild or maple variety)
- 1 small yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (optional)
- 1 cup frozen spinach, thawed and squeezed dry (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prep the night before (optional but recommended): Cube your bread and leave it out on a baking sheet overnight to get a little stale. If you forget, toast the cubes in a 300°F oven for 10 minutes.
- Brown the sausage: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spatula into small crumbles, about 6-8 minutes. Leave about a tablespoon of fat in the pan for flavor.
- Cook the veggies: Add the diced onion and bell pepper to the same skillet with the sausage. Cook for 3-4 minutes until the onion is soft and translucent. If using spinach, add it in the last minute and stir until wilted. Remove from heat and let cool slightly.
- Grease the slow cooker: Rub the softened butter all over the inside of your slow cooker insert.
- Layer the bread: Spread half of the bread cubes evenly in the bottom of the slow cooker. Press them down gently.
- Add the meat and veggies: Spoon half of the sausage mixture over the bread layer.
- Add the cheese: Sprinkle half of the cheddar and mozzarella over the sausage layer.
- Repeat the layers: Add the remaining bread, then the remaining sausage mixture, and finally the remaining cheese.
- Make the egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, dry mustard, and paprika until well combined and slightly frothy, about 30 seconds.
- Pour it over: Slowly pour the egg mixture evenly over the layered casserole. Use a fork to gently poke around and help the liquid settle down through the layers.
- Refrigerate overnight: Cover the slow cooker insert with its lid and place it in the refrigerator for at least 4 hours, but overnight is best.
- Morning of Christmas: Take the insert out of the fridge and let it sit on the counter for 20 minutes.
- Cook on low: Place the insert in the slow cooker base, cover with the lid, and place a piece of aluminum foil over the top before securing the lid. Cook on LOW for 4-5 hours, or on HIGH for 2-3 hours.
- Check for doneness: The casserole is done when the center is set and a knife inserted in the middle comes out clean. The edges will be golden brown and the cheese will be bubbly.
- Rest before serving: Turn off the slow cooker and let the casserole rest for 10-15 minutes with the lid off. Serve straight from the slow cooker or scoop it onto plates.
Notes
Don’t overmix the eggs; a few streaks of egg white are fine. The foil trick under the lid is non-negotiable to keep the top moist. Every slow cooker runs differently, so start checking at the 3.5-hour mark on low. Let the casserole rest for 10-15 minutes after cooking for cleaner servings. The casserole can be kept warm on the ‘warm’ setting for up to an hour.
- Prep Time: 30 minutes
- Cook Time: 4 hours (on low) or 2-3 hours (on high)
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on
- Calories: 420
- Sugar: 6
- Sodium: 780
- Fat: 28
- Carbohydrates: 22
- Fiber: 2
- Protein: 24
Keywords: slow cooker breakfast casserole, Christmas breakfast, kid-friendly, sausage casserole, make-ahead breakfast