Slow Cooker Egg Sausage Casserole

Slow Cooker Sausage & Egg Casserole

Enjoy all your favorite breakfast flavors–sausage, egg and cheese–all together in one delicious casserole.

ANGB Pork Link 7 oz

1 pound fresh mushrooms, sliced 1 red bell pepper, diced 1 teaspoon garlic, minced 1 teaspoon butter 1 bunch green onions, sliced 12 extra large eggs 2 cups milk 1 cup half-and-half 2 teaspoons salt 1/2 teaspoon black pepper 1 1/2 teaspoons herb seasoning (or favorite salt-free mixture) 1 loaf artisan bread, cubed 2 (7 oz) packages Jones Dairy Farm All Natural Golden Brown Sausage Links or Patties, diced 3 cups cheddar cheese, shredded and divided

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Ingredients

1 pound fresh mushrooms, sliced
1 red bell pepper, diced
1 teaspoon garlic, minced
1 teaspoon butter
1 bunch green onions, sliced
12 extra large eggs
2 cups milk
1 cup half-and-half
2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 teaspoons herb seasoning (or favorite salt-free mixture)
1 loaf artisan bread, cubed
2 (7 oz) packages Jones Dairy Farm All Natural Golden Brown Sausage Links or Patties, diced
3 cups cheddar cheese, shredded and divided

Directions

Sauté mushrooms in non-stick skillet that has been lightly coated with cooking spray. Cook until liquid is released and mushrooms start to brown. Add bell pepper, garlic and butter to skillet. Cook for about 2 minutes over medium heat; add green onions and set aside.

Beat eggs, milk, half-and-half, salt, pepper and herb seasoning together; set aside.

Coat inside of crockpot with non-stick cooking spray. Layer bread cubes, sausage, cooked veggies and cheese, reserving 1/2 cup for top. Add egg mixture, distributing evenly to soak bread. Top with remaining cheese. Cook on low for 4-6 hours or until set.