Slow-Cooked Breakfast Casserole
The combination of textures, flavors, and colors in this rich and hearty casserole is just wonderful.
Serve with some fresh fruit for a complete breakfast.
Equipment
- 3½-quart slow cooker
- Large skillet
- food processor, or blender
- spoon
Ingredients
- ½ pound breakfast link sausage
- 5 slices cracked wheat bread cubed
- 1 red bell pepper chopped
- ½ cup shredded Swiss cheese
- ½ cup shredded Muenster cheese
- 4 eggs
- ½ cup whole milk
- ½ cup small-curd cottage cheese
- 1 tbsp yellow mustard
- ½ tsp salt
- ¼ tsp white pepper
- ¼ cup shredded Romano cheese
Instructions
- Cook the breakfast link sausage in a large skillet over medium heat until fully cooked.
- Drain on paper towels and cut into 1-inch pieces.
- Spray a 3½-quart slow cooker with nonstick cooking spray.
- Layer the cooked sausage, cubed bread, chopped bell pepper, and shredded Swiss and Muenster cheeses in the slow cooker.
- In a food processor or blender, combine the eggs, milk, cottage cheese, mustard, salt, and white pepper.
- Process until smooth.
- Pour the egg mixture over the ingredients in the slow cooker.
- Let the casserole stand for 20 minutes.
- Sprinkle the shredded Romano cheese on top.
- Cover and cook on high for 2 hours.
- Then reduce the heat to low and cook for another 1 to 1½ hours, or until the casserole is set.
Notes & Wine Advice
Serving Tip:
Serve with fresh fruit or a light salad for a complete and balanced breakfast.
Wine Advice:
Pair with a refreshing white wine like a light Chardonnay or a mimosa for a perfect brunch combination.
Nutrition values
Calories: 450 kcal | koolhydraten: 30 g | Eiwitten: 26 g | Vet: 27 g | Natrium: 903.12 mg | Suiker: 6 g