Description
This delicious slow cooker breakfast casserole made with eggs, cauliflower, cheese, and sausage is perfect for feeding a crowd.
Ingredients
Scale
- 12 large eggs
- ½ cup milk
- ½ teaspoon dry mustard
- 1 teaspoon kosher salt, plus additional to season the layers
- ½ teaspoon pepper, plus additional to season the layers
- 1 small head cauliflower, shredded (about 3–4 cups)
- 1 small onion or half a medium onion, diced
- 10 ounces pre-cooked breakfast sausages, slightly thawed and sliced
- 2 cups shredded cheddar cheese (about 8 oz.)
Instructions
- Grease or coat a 6-quart slow cooker with cooking spray.
- Lightly beat together the eggs, milk, dry mustard, kosher salt, and pepper. Set aside.
- Use the shredding blade of a food processor or a box grater to shred the cauliflower to end up with about 3-4 cups of shredded cauliflower. Dice the onion, and slice the pre-cooked breakfast sausages.
- Place about a third of the shredded cauliflower in an even layer in the bottom of the slow cooker. Top with about a third of the onion, season with salt and pepper, and then layer about a third of the sausage and a third of the shredded cheddar cheese. Repeat the layers two more times.
- Pour the egg mixture over the contents of the slow cooker.
- Cook on low for 5-7 hours, or until the eggs are set and the top is browned.
Notes
- Note 1: For extra flavor, you can add herbs or spices of your choice.
- Note 2: Ensure sausages are thawed before slicing for easier handling.
- Prep Time: 15 minutes
- Cook Time: 5-7 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 350mg