Festive Sausage Casserole
Equipment
- Crockpot
Ingredients
- 12 eggs
- ¾ cup evaporated low-fat milk from 12-oz can
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup shredded reduced-fat Colby–Monterey Jack cheese 4 oz
- 1 cup shredded reduced-fat sharp Cheddar cheese 4 oz
- 1 bag 20 oz refrigerated cooked shredded hash brown potatoes
- 1 package 9.6 oz refrigerated cooked turkey sausage crumbles
- ½ cup chopped roasted red bell peppers from a jar
- ½ cup chopped green onions 8 medium
Instructions
- Line sides of 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.
- In medium bowl, beat eggs, milk, pepper flakes, salt and pepper with whisk.
- In small bowl, stir together Monterey Jack cheese and ¼ cup of the Cheddar cheese.
- In slow cooker, layer half of each of the potatoes, sausage and roasted peppers; top with 3 tablespoons of the onions and half of the cheese mixture.
- Repeat layers.
- Pour egg mixture over top.
- Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes or until temperature reaches 160°F in center and egg mixture is set.
- Turn slow cooker off.
- Sprinkle remaining ¾ cup Cheddar cheese and remaining 2 tablespoons onions over casserole.
- Cover; let stand 10 minutes or until cheese is melted.
- Remove foil before serving by loosening edges with table knife and pulling out.