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Slow Cooker Breakfast Sausage Casserole

Slow Cooker Breakfast Sausage Casserole

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 pound ground pork sausage, hot flavor
  • 1 medium red bell pepper, diced
  • 1 small onion, chopped
  • 8 slices hearty white bread, crusts removed and cubed
  • 2 cups shredded sharp cheddar cheese, divided
  • 10 large eggs, beaten
  • 1 1/2 cups milk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 drops hot pepper sauce

 

Directions

  1. Place sausage in stovetop-safe cookware or large skillet over medium-high heat. Cook until browned.
  2. Add red peppers and onions. Cook until crisp-tender. Drain fat. Reserve half of sausage mixture. Arrange remaining mixture in an even layer.
  3. Add bread cubes and half of cheese in even layer over sausage mixture in stove-top cookware. 
  4. Top with remaining sausage mixture and cheese.
  5. Combine beaten eggs, milk, Worcestershire sauce, mustard, salt, black pepper and hot pepper sauce in a large bowl.  Whisk until well blended.  Pour over layers in stove-top cookware.  Cover and refrigerate overnight.
  6. Place covered stovetop-safe cookware in base.
  7. Cook on HIGH 2 to 2 1/2 hours or LOW 4 to 6 hours until mixture is thoroughly cooked.

Serves: 8

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