William Paulson - Slow Cooker Cook Book: 100 Perfectly Balanced Healthy & Tasty Recipes for Crock Pot

Prep Time: 20 min | Total Time: 4 hr min | Servings: 8

The all-American breakfast bake gets a slow-cooker makeover! This savory sausage and egg breakfast casserole is the perfect way to feed a big brunch crowdpicky eaters and all.

Ingredients
12 eggs
3/4 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Colby cheese (4 oz)
1/2 cup chopped green onions
1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 lb bulk pork sausage, cooked, drained
1/2 cup chopped roasted red peppers or hopped red bell pepper

Directions

1 Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.
2 In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.

3 Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
4 Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160F in center and egg mixture is set.
5 Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Expert Tips

For a make-ahead tip, you can cook the sausage, shred the cheese, cut up the vegetables and line your slow cooker with foil. Refrigerate ingredients until used.
Serve this flavorful brunch strata with warm blueberry muffins and cut-up fresh fruit.
Slow cookers vary. An oval slow cooker works well for this recipe. Keep an eye on your strata so it doesn't get overdone. The foil will help it from browning too quickly.

Nutrition Information
Serving Size: 1 Serving

Prep Time: 20 min | Total Time: 4 hr min | Servings: 8

All of our favorite Mexican flavors and textures come together beautifully in this hearty layered slow-cooker bake, which we love topped with chunky salsa and sliced avocado.

Ingredients

1 lb bulk chorizo or sweet Italian sausage, cooked, drained
9 corn tortillas
8 eggs11/2 cups milk
1 jalapeo chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce
1 red bell pepper, chopped
3/4 cup sliced green onions
2 cups shredded pepper Jack cheese (8 oz)
2 tablespoons chopped fresh cilantro
1 cup Old El Paso Thick 'n Chunky salsa

Directions

1 Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
2 In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
3 Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.

4 Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160F and center is set.
5 Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.

Expert Tips

For a make-ahead tip, you can cook the sausage, shred the cheese, chop the vegetables, and line your slow cooker with foil. Refrigerate ingredients until used.
Slow cookers vary. An oval slow cooker works well for this recipe. Keep an eye on your slow cooker breakfast so it doesn't get overdone. The foil will help it from browning too quickly.

Nutrition Information
Serving Size: 1 Serving