How To Make a Sausage and Egg Breakfast Casserole in the Slow Cooker

Serves 6 to 8
What You Need
Butter or cooking spray
12 large eggs
2 cups whole or 2% milk
1 teaspoon ground mustard powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups cubed day-old bread
1 pound pork or pork breakfast sausage, cooked and drained of excess fat
2 cups shredded cheddar cheese
1 small onion, diced
1 medium red bell pepper, cored, seeded, and diced

Large mixing bowl
Measuring cup
Measuring spoons
6-quart or larger slow cooker

Prepare the slow cooker: Grease the bottom and sides of a 6-quart or larger slow cooker bowl with butter or cooking spray.
Whisk the eggs: Crack the eggs into a large bowl, then whisk until the whites and yolks are completely broken up, and the eggs are a bit frothy.
Season the eggs: Add the milk, mustard, salt, and pepper, and whisk to fully combine;
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casserole, Egg Breakfast, Sausage


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