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:
Want More Slow Cooker Casserole Ideas?—Visit the Recipes-by-Photo Index Page for Casserole Recipes to see all the Slow Cooker Casserole Recipes or other recipes using the Casserole Crock that have been featured on this site.
—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!