Hearty Slow Cooker Brunch Casserole Recipe
Wake up to a savory, crowd‑pleasing brunch casserole loaded with sausage, veggies, eggs, and cheese—simply assemble the night before and let your slow cooker deliver a golden, hearty meal with minimal effort.
Ingredients
- 1 pound breakfast sausage crumbled
- 6 strips thick-cut bacon chopped
- 1 cup bell peppers diced (mix of red, yellow, green)
- ½ cup yellow onion finely chopped
- 1 cup cremini mushrooms sliced
- 2 cups baby spinach loosely packed
- 6 –8 slices day‑old country bread cubed
- 12 large eggs room temperature
- 2 cups whole milk or half‑and‑half
- 1 Tbsp Dijon mustard
- 2 cloves garlic minced
- 1½ cups sharp cheddar cheese shredded
- ¼ cup Parmesan cheese grated
- 2 Tbsp fresh herbs rosemary, thyme, or parsley, chopped
- Salt and freshly ground black pepper to taste
- Nonstick cooking spray or liner for slow cooker
Instructions
Prep & Sauté:
- In a large skillet over medium heat, cook sausage until no longer pink; transfer to paper towels.
- In the same skillet, cook bacon until crisp; drain and set aside.
- Sauté onion and bell peppers 3–4 minutes, then add mushrooms and garlic; cook 2 more minutes.
- Stir in spinach just until wilted; season lightly with salt and pepper.
Layer Casserole:
- Spray a 6–7 qt slow cooker with cooking spray.
- In a bowl, combine bread cubes, sausage, bacon, and vegetable mixture.
- Layer half of that mixture in the slow cooker, then sprinkle 1 cup cheddar.
- Add remaining bread mixture, pressing gently, and top with remaining cheddar and Parmesan.
Make Custard & Cook:
- Whisk eggs, milk, Dijon, herbs, salt, and pepper until smooth.
- Pour custard evenly over the layers; do not stir.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until set and golden.
Notes
- Make‑Ahead: Assemble layers in the crock the night before; refrigerate covered, then add custard and cook in the morning.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in microwave or oven.
- Freezing: Portion into freezer containers for up to 3 months—thaw overnight before reheating.
- Variations: Swap sausage for spinach and feta (Mediterranean), add black beans and chiles (Southwestern), or use turkey sausage for a lighter twist.