My family loves breakfast for dinner.  They would like it if I made breakfast for them 3 times a day.  I like breakfast foods just not as much as they do.

I had a package of breakfast sausage I wanted to use so I searched for a recipe that thought everyone would like and would be easy to make.  I found this recipe for Slow Cooker Breakfast Casserole at I Can’t Pin It!

I cooked mine for less than 6 hours on low and it was overdone around the edges.  I would suggest checking it at 5 hours and again every 30 minutes after that as needed.  I like the crunchy burnt cheesy bits around the edge but it was a bear to clean up even with spraying the slow cooker with non-stick spray before adding the ingredients.

Verdict:

I have to say I really liked the casserole and I would definitely make it again.  What I especially like is that I can change by adding whatever I have on hand – green peppers, salsa and sour cream, olives, mushrooms, kinds of cheese, flavors of sausage.  The possibilities for making different dishes with this is wonderful.

Ingredients:

• 1 bag (26oz.) frozen cubed potatoes, partially thawed in the refrigerator
  
• 12 eggs
• 1 1/2 cups fat-free 1/2 and 1/2
• 1 (16 oz.) tube of breakfast sausage, cooked in a skillet over medium heat and drained of grease
  
• 1 red pepper, diced
• 1 medium sweet onion, diced
• Salt and pepper
• 16 oz. bag shredded cheddar cheese
  

Directions:

1. Spray the slow cooker with non-stick spray.
2. Place the cubed potatoes in the bottom of the slow cooker.
3. In a separate bowl break the 12 eggs and whisk together with the 1/2 and 1/2.  Add lots of salt and pepper.
4. Place cooked sausage in slow cooker over potatoes
5. Place diced onion and pepper over the sausage.
6. Place the cheese over the top of the onions and peppers.
7. Pour the egg mixture evenly over the casserole.
8. Cook on low for 5 hours checking every 30 minutes after that until cooked through and well set.

Spoon servings onto plate and serve!