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By Aunt Lou 8 Comments
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This Crock Pot Sausage Egg Casserole is a slow cooker adaptation of one of our favorite egg skillet recipes. Three ingredients: eggs, cheese and breakfast sausage make this an easy flavorful low carb breakfast.
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Table of Contents
How to Make Sausage Egg Casserole in a Slow Cooker
Aunt Lou here.
One of our favorite recipes to use a pound of this sausage for is our Cheesy Sausage Egg Skillet. So as I was trying to think of what to make this week, I was thinking about some of our favorite recipes, and just knew I wanted to try this out in the crock pot.
This recipe is a wee bit different since you aren’t going to be breaking up the eggs up while you cook them, but the flavors of the eggs, cheese and sausage are still sure to please!
Crock Pot Sausage Egg Casserole Notes
- We used our casserole crock to make this breakfast egg casserole. If you want to use a traditional slow cooker, we recommend using a 3-4 quart due to the amount of ingredients used.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
- Looking for more recipes? OurRecipe Findercan help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks,slowcookers and low carb essentials in ourAmazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
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Crock Pot Sausage Egg Casserole Recipe
Crock Pot Sausage Egg Casserole
This Crock Pot Sausage Egg Casserole is a slow cooker adaptation of one of our favorite egg skillet recipes. Three ingredients: eggs, cheese and breakfast sausage make this an easy flavorful low carb breakfast.
4.91 from 11 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Crock Pot Sausage Egg Cheese Casserole
Prep Time: 10 minutes minutes
Cook Time: 5 hours hours
Total Time: 5 hours hours 10 minutes minutes
Servings: 6 -4servings
Calories: 466kcal
Author: Aunt Lou
Ingredients
- 8 eggs
- 1 lb medium breakfast sausage
- 8 oz pkg shredded cheddar cheese
- salt and pepper to taste
Instructions
Spray your crock pot with cooking spray
Brown your sausage in a frying pan on your stove over medium-high heat
In a bowl, beat your eggs
Add half of your cheese, salt and pepper and mix well
Pour your egg mixture into your crock pot
Sprinkle your browned sausage evenly over your egg mixture
Top with remaining cheese
Cover and cook on low for 5-6 hours (it is done when the eggs have set up completely)
Video
Notes
- We used our casserole crock to make this breakfast egg casserole. If you want to use a traditional slow cooker, we recommend using a 3-4 quart due to the amount of ingredients used.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
- Looking for more recipes? OurRecipe Findercan help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks,slowcookers and low carb essentials in ourAmazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Nutrition
Calories: 466kcal | Carbohydrates: 1g | Protein: 28g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 312mg | Sodium: 799mg | Potassium: 305mg | Sugar: 1g | Vitamin A: 752IU | Vitamin C: 1mg | Calcium: 312mg | Iron: 2mg | Net Carbs: 1g
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If you enjoyed this recipe, you might also enjoy:
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Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Reader Interactions
Comments
Pat says
Please update the recipe… in the video you say 2 cups of shredded cheese, that would be 16oz not 8oz. Thanks.Reply
- Aunt Lou says
Thank you so much for the 4 star review! I hope you enjoyed this recipe as much as we do! The recipe card is actually correct. If you look on the outside of a package of shredded cheddar cheese, the 8 oz bag says it is about 2 cups. A 16 oz bag is about 4 cups. The reason for this is when measuring cups of shredded cheese, it is measured by volume and not weight. Hope this helps!~Aunt Lou
- Jen Lombardo says
Have you ever doubled the recipe? How much longer would I cook it?
Reply
- Cris says
Hi Jen-
We haven’t doubled it, but it might do just fine as is if you use a 6 quart. It really depends on your slow cooker. Some of the more modern slow cookers will likely get the dish done significantly faster. I would test it when you have time to watch it. Enjoy!
- Kim Honeycutt says
Mmmmm, looks delicious! I love Texas Pete hot sauce on eggs.
Reply
- Dodi says
Added onion powder and hot pepper Wonderful. Next I shall add herbs. Thanks!!! Super easy.Reply
- Dot says
I added a bag of the shredded hashbrows and a couple of drops of hot sauce to add a little extra. Awesome recipe for Christmas morning or New Years Day.Reply
- Caine says
Hello, Dot! Did you thaw the hashbrowns first? Thanks!
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