I heard more Americans are on the road this year camping, traveling and RVing for vacations! When you’re on the go, you don’t have to eat like you’re on the go. It takes some planning, but you can make it happen! Today, I’m bringing you a delicious breakfast casserole that only requires a few staple ingredients. Most of this recipe can be prepared ahead of time and bagged, so all you’ll have to do is dump in the contents and go! Easy peasy!
This recipe for Easy Egg and Sausage Puff comes from the new Fix-It and Forget-It Family Vacation Cookbook which can be found just about anywhere books are sold in-store or online. You can purchase a copy on Amazon now by clicking here. You’ll find lots of tips on how to make traveling with your slow cooker and Instant Pot successful in the front of this book.
Easy Egg and Sausage Puff
Sara Kinsinger Stuarts
Makes 6 servings
Prep. Time: 10–15 minutes
Cooking Time: 2–2½ hours
Ideal slow-cooker size: 2- to 4-qt.
1 lb. loose sausage, browned and drained
1 cup all-purpose baking mix
1 cup shredded cheddar cheese
2 cups milk
1⁄4 tsp. dry mustard, optional
1. Spray the interior of slow cooker with nonstick cooking spray.
2. Mix all ingredients in slow cooker.
3. Cover and cook on High 1 hour. Turn to Low and cook 1–1½ hours, or until the dish is fully cooked in the center.