Friday, March 12, 2010

Slow Cooker Breakfast Casserole

Egg bakes seem to have a love or hate relationship in our house.

My son doesn't think they are "real" eggs, so he won't eat them. He likes his eggs straight-up scrambled, or hard boiled, so egg bakes don't qualify. I love egg bakes and could eat them everyday. My husband is the waffler. He really enjoyed my last egg creation of English Muffin Egg Strata, but if I mention having one, he gets a little squirmy.

So I tried this recipe when he would be home late to take some of the pressure off having to eat it for dinner, but of course that night he was right on time. But he really enjoyed it and was surprised it came from the crockpot.

I used bread from the freezer, a small package of sausage, and I only had 5 eggs in the refrigerator. I used some liquid eggs to make up the difference. I don't like the liquid eggs on their own, but mixed into this casserole, it was a good way to stretch those eggs and reduce the cholesterol. Like the sausage really helped the cholesterol level, either.

Slow Cooker Breakfast Casserole
recipe adapted from A Year of Slow Cooking
serves 10-12

1 pound breakfasty meat (sausage, bacon, or ham)
4 cups toasted (or stale) bread cubes
2 cups shredded cheese (freshly grated is the best!)
8 ounces sliced mushrooms
8 eggs

1 1/2 cup milk

1/4 tsp kosher salt

1/4 tsp black pepper

Use a 6 quart slow cooker. Cook meat, and toast the bread. Set these aside. Spray the inside of your slow cooker with cooking spray, and set that aside, too.

In a large mixing bowl, combine the eggs, milk, salt, and pepper.

Put the bread cubes into the bottom of your sprayed slow cooker, layer the meat and mushrooms. I gave it all a stir so it was completed mixed. Sprinkle the cheese on top, then pour the egg mixture evenly over the entire thing.

Cover and cook on low for 4 hours, or until eggs have set. When the eggs have completely set, and your casserole has begun to brown on top and pull away from the sides, take the lid off the cooker and let the steam and moisture evaporate for about 15 minutes before serving.

The verdict?
I was too chicken to try this overnight - when I have things baking or rising or even just chilling in the frig for the morning, I tend not to sleep well. So I did this during the day and we had it for dinner. 4 hours on Low was perfect. The edges that touched the walls of the crockpot were nicely browned, but not too brown. This made a ton of leftovers, which we ate for breakfast the next day, and I politely polished them off for lunch. Good stuff.

I'm sharing this recipe at The Grocery Cart Challenge Recipe Swap.

Easy Cooking | Simple Cooking 


  1. I agree that the egg bakes can be hit or miss. This one looks like it's worth a try. Thanks for sharing!