Grace Berry - Hassle Free Slow Cooker Cookbook: Delicious Yet Easy Slow Cooker Recipes

Cauliflower makes a great substitute for starchy, high-carb potatoes in this simple breakfast casserole. Layered with sausage and cheese and held together with eggs, it is both filling and delicious. If possible, use a food processor to make quick work of shredding or mincing the cauliflower.

Serves:

Time: 6 hrs. 15 mins.

Ingredients:

• unsalted butter (1 tablespoon)
• eggs (12 large)
• heavy cream ( cup, whipping)
• kosher salt (1 teaspoon)
• freshly ground black pepper ( teaspoon)
• ground mustard ( teaspoon)
• cauliflower (1 head, shredded)
• onion (1, diced)
• breakfast sausage links (10 ounces, cooked, sliced)
• Cheddar cheese (2 cups, shredded, divided)

Directions:

1. Inside the slow cooker generously coat it butter.

2. In a bowl, mix the eggs, then whisk in heavy cream, 1 teaspoon of salt, teaspoon of pepper, and the ground mustard.

3. Spread about one-third of the cauliflower in an even layer in the bottom of the cooker.

4. Layer one-third of the onions over the cauliflower, then one-third of the sausage, and top with cup of Cheddar cheese.

5. Season with salt and pepper. Repeat twice more with the remaining ingredients. You should have cup of Cheddar cheese left.

6. Pour the egg mixture over the layered items, then sprinkle the remaining cup Cheddar cheese on top. Cook for 6 hours on low with the cover on. Serve hot.