Description
Slow cooker breakfast casserole with Italian sausage, eggs, cheese, bread, mushrooms and tomatoes.
Ingredients
Scale
- 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