Nickel Allergy Friendly Slow Cooker Egg Casserole
Total time4 hr 20 min
Prep time20 min
Cook time4 hr
5.0(5)
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Learn more →Ingredients
6 servings
- 1 lb bulk breakfast sausage
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cups cubed day-old white sandwich bread (about 6 slices), cut into 1-inch cubes
- 1 ½ cups shredded cheddar cheese, divided
- 8 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 tsp garlic powder
- 1 tsp dried mustard
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles, until browned and no pink remains, about 6–8 minutes. Transfer the sausage to a plate, leaving about 1 tbsp of drippings in the skillet.
- 2
Return the skillet to medium heat. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Remove from heat.
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