Crockpot Egg Casserole
Breakfast used to be just for mornings, but you all know there's just something special about breakfast for dinner! Try this Crockpot Egg Casserole for a satisfying meal no matter what time of day it is!
Servings 10
Ingredients:
- 1-1/2 cups Prairie Farms Cottage Cheese rinsed and drained
- 24 oz (two 12-oz packages) breakfast sausage links
- 3 tsp olive oil divided
- 1 green pepper, cut into thin strips (or diced)
- 2 cups grated cheddar cheese
- 1/2 cup sliced green onions + 2 Tbsp more to sprinkle over at the end
- 1 to 2 tsp salt and pepper
- 14 eggs, beaten until yolks and whites are well combined
Directions:
- Spray slow cooker with non-stick spray or mist with olive oil.
- Put cottage cheese into fine mesh colander, place in sink and rinse with cold water until creamy part is rinsed away. Let cottage cheese drain while you cook sausage and peppers.
- Heat 1 tsp olive oil over medium-high heat in large frying pan and cook half sausages until they're well browned. Put sausage on cutting board to cool.
- Heat another tsp of oil, cook second half of sausage, and transfer it to cutting board.
- Heat final tsp of oil and brown green pepper strips about 2-3 minutes.
- Cut sausage into halves or fourths and layer them in slow cooker with green pepper strips. Sprinkle drained cottage cheese and then grated cheese over sausages. Top with sliced green onions and sprinkle with salt and pepper.
- Beat eggs until they're well combined and then pour over sausage, cottage cheese and cheese.
- Put lid on and cook on LOW for 2 hours, or slightly longer, until eggs are firm in center and cheese is nicely melted.
- Sprinkle with rest of sliced green onions and serve hot.
