Lake Tahoe Casserole–slow cooker breakfast casserole with Italian sausage, eggs, cheese, bread, mushrooms and tomatoes.
Lake Tahoe Casserole
If you’re looking for a yummy brunch casserole or if you like eating breakfast for dinner this easy slow cooker breakfast casserole is for you. It’s got lots of flavor from the Italian sausage and I loved the addition of tomatoes and mushrooms for some freshness. If you’d rather, you can bake this in the oven in a 9×13 inch pan at 350 degrees for one hour. Another option is to do the prep the night before, refrigerate overnight and bake in the morning.
This recipe has been adapted from Tahoe Brunch Casserole on Kristin Andrus.
Ingredients/Substitution Ideas
- Ground Italian sausage–I used mild
- Onion–yellow, white
- Mushrooms
- Buttered bread
- Eggs
- Milk–or cream
- Dry ground mustard
- Nutmeg
- Dried parsley
- Kosher salt
- Black pepper
- Shredded cheddar cheese–sharp or medium
- Roma tomato
Steps
Heat a pan over medium high heat. Brown the sausage, onion and mushrooms for about 5 minutes. Transfer to the slow cooker. (My slow cooker has a stovetop function so I do this step in my slow cooker).
Stir in the bread cubes.
In a bowl whisk together the eggs, milk, mustard, nutmeg, parsley, salt and pepper. Pour the mixture into the slow cooker.
Add in the shredded cheese and stir.
Cover and cook on high for 2 ½-3 hours. Sprinkle on the tomato and cook for another 30 minutes.
Serve and enjoy.
Notes/Tips
- Serve with fresh fruit and/or orange juice.
- I used my 6 quart Ninja slow cooker.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with mushrooms are Instant Pot Beef Stroganoff and Orzo and Meatballs.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Lake Tahoe Casserole
- Prep Time: 20 minutes
- Cook Time: 3 hours on high
- Total Time: 0 hours
- Yield: 4–6 servings 1x
Description
Slow cooker breakfast casserole with Italian sausage, eggs, cheese, bread, mushrooms and tomatoes.
Ingredients
- 1/2 pound ground Italian sausage
- 1/2 cup diced onion
- 4 ounces sliced mushrooms
- 6 slices of buttered bread, cut into cubes
- 4 eggs
- 1/2 cup milk
- 1/2 tsp dry ground mustard
- 1/4 tsp nutmeg
- 1 tsp dried parsley
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1 roma tomato, diced
Instructions
- Heat a pan over medium high heat. Brown the sausage, onion and mushrooms for about 5 minutes. Transfer to the slow cooker.
- Stir in the bread cubes.
- In a bowl whisk together the eggs, milk, mustard, nutmeg, parsley, salt and pepper. Pour the mixture into the slow cooker. Add in the shredded cheese and stir.
- Cover and cook on high for 2 ½ hours. Sprinkle on the tomato and cook for another 30 minutes.
- Serve and enjoy.
Notes
Alternately, you can prepare the dish up through step three and then cover and refrigerate overnight. Bake the next morning in the slow cooker as stated in step 4.
- Category: Breakfast
- Method: Slow Cooker
More slow cooker breakfasts…
Hawkeye Casserole
An overnight breakfast casserole with sausage, eggs and green chiles that is perfect for an early tailgate.
Farm Life Casserole
An easy slow cooker breakfast casserole with hashbrowns, ham, eggs and cheese.
Glacier Casserole
A ham, hashbrown, egg and cheese breakfast casserole made in the slow cooker or baked in the oven.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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