Ingredients
Equipment
Method
- In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through. Drain off any excess grease. Add the chopped onion and bell pepper to the skillet with the sausage and cook until the vegetables are softened, about 5-7 minutes. If there's a lot of grease, drain it again before proceeding.1 pound breakfast sausage, 1 cup chopped onion, 1 cup chopped bell pepper
- In a large mixing bowl, whisk together the 8 large eggs, 1 cup of milk, 1 teaspoon of salt, and ½ teaspoon of black pepper until well combined and frothy. This forms the creamy custard that will bind all the delicious ingredients together.8 large eggs, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper
- Lightly grease the insert of your slow cooker. Add the cubed day-old bread to the slow cooker. Evenly distribute the cooked sausage and vegetable mixture over the bread. Sprinkle 1 cup of the shredded cheddar cheese over the sausage and vegetables.4 cups cubed day-old bread or French bread, 2 cups shredded cheddar cheese
- Pour the egg and milk mixture evenly over the entire contents of the slow cooker. Gently press down with a spoon if needed to ensure the bread is mostly submerged in the custard. Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover the slow cooker tightly with its lid.2 cups shredded cheddar cheese
- Place the covered slow cooker insert in your refrigerator and let it chill for at least 8 hours, or preferably overnight. This allows the bread to soak up the custard, ensuring a tender and moist casserole when cooked.
- When ready to cook, place the slow cooker insert back into the slow cooker base. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The casserole is done when the eggs are set and the top is golden brown. The exact cooking time can vary depending on your slow cooker model.
- Once cooked, carefully remove the slow cooker insert from its base. Let the casserole rest for a few minutes before serving. Serve hot, garnished with your favorite optional toppings like diced tomatoes, fresh chives, or a dash of hot sauce for an extra kick.diced tomatoes, chives, extra cheese, hot sauce
Notes
To store your Ultimate Overnight Slow Cooker Breakfast Casserole, let it cool completely after cooking. You can store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions or the entire casserole. Wrap portions tightly in plastic wrap and then place them in a freezer-safe bag or container; it will keep in the freezer for up to 2-3 months. To reheat, for best results, reheat individual portions in the microwave for 1-2 minutes, or until heated through. You can also reheat a larger portion in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through. If reheating from frozen, allow the casserole to thaw in the refrigerator overnight before reheating, or increase reheating time significantly.