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Top 4 Mexican-inspired Recipes
In the mood for some Mexican-inspired dishes? Try these wonderful slow cooker favorites!
Slow Cooker Recipe
Breakfast Sausage Casserole
Looking for a simple recipe that keeps you satisfied all day long? Try this Breakfast Sausage Casserole. The combination of sausage, egg and cheese is so gratifying, you’ll want more for supper. In fact, breakfast for supper is one of our favorite menu options.
Breakfast Sausage Casserole
Fix-It and Forget-It 5-Ingredient Favorites, pg. 231
Prep Time: 15 minutes
Chilling Time: 8 hours
Cooking Time: 4 hours
Ideal slow cooker size: 3-qt.
Ingredients:
1 lb. loose sausage
6 eggs
2 cups milk
8 slices bread, cubed
2 cups shredded cheddar cheese
1. In a non-stick skillet, brown and drain sausage.
2. Mix together eggs and milk in a large bowl.
3. Stir in bread cubes, cheese, and sausage.
4. Place in greased slow cooker.
5. Refrigerate overnight.
6. Cook on Low 4 hours.
Variation: Use cubed cooked ham instead of sausage.
How early do you get up?
“Cook on low 4 hours” are you kidding?
This is a breakfast casserole?
I put my slow cooker on a timer and set it for 4 hours before we’re scheduled to have breakfast.
> you can set your crockpot timer
> I know this is a slow cooker website/facebook page but I make this every Christmas Eve and Easter WITHOUT the slowcooker. You do everything the night before and refrigerate it overnight in a 9×13 pan. When you wake up you cook it at 375 for 30-40 minutes…it’s yummy!!
Just how early would you have to get up in order for it to cook for 4 hours before breakfast?
Dear CMM: So have it for brunch. Or lunch. Sheesh.
Sally, I’m thinking it’s probably not a good idea to put raw eggs and sausage together, then let it sit on the counter overnight to be turned on with a timer. However, this also sounds like it would be good leftover — so I’d cook it the night before, then reheat in the morning.
> To Joan J–I would cook it the evening before also. Breakfast casseroles are always much better when they’ve incorporated their flavors together.
5. Refrigerate overnight.
What’s the purpose of chilling for 8 hours anyway?
so the bread can absorb the eggs and milk mix to make it almost like a custard.>
Sally,
When you say you put it on a timer, what do you mean? I have never been able to find a crock pot with a timer to turn it on, just a timer for shut off.
Thanks!
> Go to you local harware store and buy a small appliance timer. It fits into your wall socket and you plug the CP into it. Easy-peasy!
Obviously if your planning breakfast for 9am somebody is going to get up about 4:30 to set this up. Setting a timer does what good, the cassarole going to take itself out of the refridgerater? I wonder if bacon will work as well? Not a big sauage person, but love bacon.
I make this casserole, but I don’t cook it in the slow cooker. I make it the night before and put it in a 9×13 and let it sit in the fridge overnight then I bake it uncovered at 350 for 45 min to 1 hour.
> My son has a lot of sleepovers….I may have to try this…although…I get up everyday at 4. My body even does it on the weekends…LOL…
This sounds delish!!! The timer thing is a no-no with eggs…but what’s wrong with getting up at 5 and letting the dog out while you turn the crockpot on? Then hippity hop back to bed and everyone is happy.
I have a lazy habit of throwing my crock on Warm so i don’t have to dump & clean it that same night. I don’t see why you couldn’t half-cook it at night, throw it on warm & finish in the morning. I think cooking the night before & leaving on Warm would dry it out by morning, but half-cooking it wouldn’t be as bad… maybe it would be done by the time you woke up!
Is it necessary to refridgerate for 8 hours? Could I just mix it and cook it? Then portion it up and reheat in the microwave?
ok cooking it seems to be a little bit of a issue, but hey is it any good? i have breakfast alot of times for supper, so time is not a problem. but is it any good?
have made this for years, but bake @ 350′ in greased casserole dish for 45 min – 1 hr & cut milk in half or use less even… tis also ideal as “crustless qiche” in greased glass pie/quiche pan… serve with juice:ginger ale spritzers (2:1) ROFLMAO, there’s a reason it’s called a SLOW cooker & i’m NOT patient when it comes to eating… can also be baked night before & reheated, just top with a little more cheese first ; D
I am not sure what is up with all the questions..a recipe is.. just that.. a recipe. If you want to change it , then change it and if you do not like it, dont use it. Simple!!!!
> I am with you Cindy. No one says you have to make it exactly like the recipe either. I have made this with ham and swiss cheese.
> I tend to agree with Cindy & Sue! I tweek almost all of my recipes because I know best when it comes to what my family & I like. Still enjoy new recipes tho. Gona try this one!! Thanks!!
I believe the concern is with food safety and not keeping this particular mix at a safe temperature over several hours. For those who don’t want to wake up 4 hours before breakfast to cook this in a crockpot, baking it in the oven would be a safer choice.
>
I make this in the oven and its great……gonna have to try it in the crockpot to compare…..we serve this at a lot of baby, wedding showers around 11 am…….huge hit with fruit, coffee, and danishes on the side. Its best to let the ingredients soak over night to blend….I have made it fresh and it didn’t taste as well as when left over night in the fridge. Also, I use croutons instead of bread crumbs…..yummmy
@ Joan – We use egg beaters (so they are pasteurized). Because I work outside the home, mine usually sits in the fridge 24 hours, then right before I go to bed, pull out the cold crock and set the timer for the 4 hours of cooking. I have made this lots of times, great for company days or Christmas morning and no one has ever gotten sick. I think the eggs etc are still cold for the first 4 hours or so before the timer kicks on.
@ Sue – it is so the bread can soak up the eggs, so this is similar to a savory bread pudding.
@ Leslie – the timers are real cheap (like $10) http://www.google.com/products/catalog?hl=en&q=ge+outlet+timer&bav=on.2,or.r_gc.r_pw.&um=1&ie=UTF-8&cid=14373497896183255859&sa=X&ei=dpyHTcq4Ic_TgQf8hO2BDA&ved=0CF0Q8wIwAA# — This link shows you what they look like (for a GE one). We got ours at Ace but I think most places have them (Walmart, etc). You plug the timer into the wall outlet and then the crock (or whatever) into the timer. My mom used to use one before coffee pots had timers built in. Also good for when you go on vacation; you can set up a lamp in your house to go off and on with the timer, so it looks like someone is home!
@ Theresa – because of the soaking, not sure if I would use bacon mixed in the casserole; might get mushy. You can substitute any meat- we have used ham, leftover turkey, ground beef, soy “meat”, etc. But if you really wanted to use the bacon, I would probably just cook it and crumble on top of the cooked dish.
I have the same recipe for the sausage/egg casserole only mine is cooked in the oven at 350 for approz. 45 -60 minutes. Delicous!!
You can sure tell there was a Full Moon grrrrrrrrrrrr LOL
8 slices of bread?? Is it possible to make this without all that bread? What do you think?
> I use seasoned crutons instead of bread. Adds more flavor to it.
My Cuisinart crock pot has a timer. I love love love it! 4 settings, Hi, Low, Simmer & Warm. It is a smaller one, but is oval not round and deep like most of the smaller crocks are. It was a bit pricey, about $50 on Amazon, but worth every penny. It is just my husband & I so hate to use a huge crockpot, plus with arthritis in my hands it is hard to clean the big ones for me, This little guy is perfect. (it is 3.5 quarts)
As for the recipe, looks yummy! I will try it over Easter, probably with the ham version.
some of your comments are just plain ignorant. ?? Is it necessary to refridgerate for 8 hours and another dumb statement. sit on the counter overnight no where in the recipe does it state leave on counter overnight. see point 5. Refrigerate overnight… tried the Ranch Potatos they were really good, the package of buttermilk ranch dressing gave it a small kick will make this again.
I love this site, but what bothers me is that none of the recipes have how many it serves.
> Technically, one egg is a serving, so I would guess this recipe is for 6 servings, maybe 8 with the other added ingredients.
> We usually do two of these for about 14 people and occasionally have leftovers… but the men do eat lots!!!
Use a greased 9 X 13 pan. Put the bread in, spread sausage on top. Spread cheese on sausage. Mix eggs and milk and add a dash of nutmeg to it. Also salt and pepper to taste. Pour over all. cover and refrigerate for 2 hours or preferably overnight. bake at 350 for 45 mins and eat it. No crock pot to clean…AND I only use 6 slices of bread. It will serve 4 generously as it is really tasty and most want seconds. Reheat in oven or toaster oven to preserve crispy top. Microwave will make eggs tough. And be a little kinder to each other…just sayin’
yep, we may definitely have to go breakfast for dinner sometime this week yum!
> Amen
How!? do you get it from fridge being chilled to crock pot waiting for timer, if you are in bed sleeping!? And not every body has a dog to let out… Hmmm
I usually follow a recipe once…and then I tweek it to how I like it!! I’ve never tried cooking eggs in my slow cooker, I will have to give it a try..
Love this recipe, I do mine in the oven…mix together, let in frig over night and then just before baking mix 1 can of cream of mushroom soup with 3/4 can of milk, pour over the casserole and bake @ 350′ for 35 min…delicious and even better reheated….
For those that don’t want to get up 4 hours before breakfast and/or don’t want to bake the night before or that morning you could probably try a skillet variation.
My wife likes me to scramble eggs with sausage in the mornings which doesn’t take long at all. I could see this recipe being done in the same way.
1.) Cook your sausage then drain the grease.
2.) Place the following in the skillet with the sausage.
a.) cubed bread or possibly croutons of your choice (optional)
b.) cheese
c.) egg
3a.) Stir just slowly to not break up the bread too much until done.
or
3b.) Cook on low heat to not burn the egg and then flip it over to cook the other side. (You may have to break it up a little to flip)
Finally if you don’t like it, don’t make it
this recipe sounds like it would go over well in my household. however, I have a house full of men that like potatoes with their “breakfast”. any ideas or opinions on adding shredded or diced/cubed potatoes in the mix? or would it just turn the whole thing into a mushy mess?
wow AustinMC – that is alot like my family has done for years. my father used to love to make us giggle trying to “flip breakfast” Simple, quick and tasty. Thank you for bringing back that memory for me. Think I’ll just take some ingredients that weren’t mentioned here and just see if I can update it just a little
thank you again
> Alter Away and Your Welcome
It’s all about cooking happy food to make happy people.
Rusty, My Son-in Law’s Aunt makes a hash brown casserole close to this. After he ate it, he told her to get my recipe…Just serve hash browns or home fries on the side.
This is a great breakfast dish…add some chopped green chile’s to spice it up a bit, and bake in the oven for 30 mins. @ 350…fabulous!!
My family and I are always trying to eat healthy and my husband loves breakfast foods which sometimes we eat for dinner. So, I’m tweaking the original recipe “Breakfast Sausage Casserole” ingredients to make it healthier by using ham, egg whites, whole grain bread, fat-free milk and cheese too, see recipe changes below. This recipe reminds me of my mom’s delish Breakfast Strata dish. @ Phyllis: Thank you so very much for all of your recipes, each one is a gem and I am glad to have found your blog too. I told my husband, I am addicted to the slow cooker now and his reply was “good!” lol! since I’ve never been much of a good cook. My husband is the grill master and soon w/lots of practice and your fabulous recipes; I’ll be slow cooker master chef.
Healthy Breakfast Ham Casserole
Ingredients:
1 lb. cubed cooked ham
6 egg whites
2 cups fat-free milk
8 slices whole grain bread, cubed
2 cups fat-free shredded cheddar cheese
Canola oil for greasing slow cooker
1. Grease slow cooker w/canola oil, set aside.
2. Mix together eggs and milk in a large bowl.
3. Stir in bread cubes, cheese, and ham.
3. Place in greased slow cooker.
4. Refrigerate overnight.
7. Cook on Low 4 hours.
How do you set the timer, if it’s in the refrigerator?
@ Joyce: It just sets in the frig overnight and the next morning/whenever you wake up, you just put all the Ingredients in the slow cooker for 4 hrs to cook. No timing as long as the ingredients are cooked the next day since they sit in the frig overnight.
This is perfect for a Sunday Brunch after church. Put it on in the morning and when you get home you have brunch ready…Love it!
Simple solution, prepare this in a foil pan on a Saturday Evening with different breakfast meats for each pan if you are doing more than one pan, let it sit overnight in your refrigerator, on Sunday morning get up a little earlier and pre heat your oven then put it in and let it bake according to instructions, take out the oven let it cool, wrap and label in foil and put some in the refri and some in the freezer for later meals, done!!!
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