For this week’s edition of Casserole Crock Saturdays we’re switching it up a bit with an egg casserole made in the Crock-Pot Casserole Crock Slow Cooker. This Slow Cooker Egg Casserole with Sausage, Peppers, Cottage Cheese, and Cheddar from Kalyn’s Kitchen is perfect for a holiday morning or any time you need to feed breakfast to a crowd. You can also keep the leftover egg casserole in the fridge and reheat during the week if you’d like to start the week with breakfast ready to go.
I’m a huge fan of this type of egg casserole, and I’ve made several other slow cooker egg dishes in my 6 quart Ninja cooker, so the recipe also has recommendations for that size of slow cooker if that’s what you have. And this tasty egg casserole is low-carb, gluten-free, and South Beach Diet friendly, so it’s great for people who like to start the day with a healthy breakfast.
Ingredients for this CrockPot Recipe:
- cottage cheese
- lean turkey breakfast sausage links
- olive oil
- green pepper
- grated Cheddar cheese
- sliced green onion
- Spike Seasoning (or another spice blend that’s good with eggs)
- fresh ground black pepper
Recommended Slow Cooker Size:
More Slow Cooker Recipes from Kalyn’s Kitchen:
—You can find even more Casserole Crock recipe Ideas on the Pinterest Board for Best CASSEROLE CROCK Recipes.
—Check out my round-up of 25+ Slow Cooker Casserole Recipes for Back-to-School. Those recipes could also be made in the Crock-Pot Casserole Crock Slow Cooker!