Slow Cooker Breakfast Casserole |
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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 12 |
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My family wasn't real crazy over this recipe. But I changed this recipe from what it was suppost to be. When I made this I used english muffin loaf, jimmy dean sage sausage, and eggs. I cooked this on high for 2 hours. The texture is what was off for my family it to soggy for us and I just think maybe it would still be soggy if followed as directed. I found this at Obesity Help. Ingredients:
6 slices english muffin bread, cubed |
8 ounces moringster farms vegetarian sausage crumbles |
1 1/2 cups egg beaters egg substitute |
2 cups nonfat milk |
1 cup low-fat cheddar cheese |
Directions:
1. Spray slow cooker with fat free cooking spray.
2. Place bread in slow cooker.
3. Add the sausage.
4. In a large bowl mix the egg and milk pour over the bread and sausage mixture top with the cheddar cheese.
5. Cook on low for 3-4 hours.
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