Breakfast Casserole

*5 Ing. or Fewer *Quick to Prep

Makes 8–10 servings

Prep. Time: 15 minutes  Cooking Time: 3 hours  Ideal slow-cooker size: 4-qt.

Needed at Time of Preparation:

6 eggs, beaten

1 lb. miniature smoked sausage links, or 1½ lbs. bulk sausage browned and drained

1 tsp. salt

½ tsp. dry mustard

Preparation instructions:

1.   In a gallon-sized freezer bag, add all of the ingredients.

2.   Smoosh the contents of the bag until the ingredients are well-mixed.

3.   Remove as much air as possible and seal bag.

4.   Label the bag with the information below, then freeze.

Information for Freezer Bag:

BREAKFAST CASSEROLE

Makes 8–10 servings

Cooking Time: 3 hours  Ideal slow-cooker size: 4-qt.

Needed at Time of Cooking:

1½ cups milk

1 cup shredded cheddar cheese

8 slices bread, torn into pieces

1 cup shredded mozzarella cheese

Instructions:

1.   Thaw bag completely for 24–48 hours or more.

2.   Pour the milk and shredded cheddar into the freezer bag and smoosh until well-combined.

3.   Add the bread pieces to the bag, seal, and shake around until it’s well coated.

4.   Grease the crock with nonstick spray.

5.   Pour the contents of the bag into the crock.

6.   Sprinkle mozzarella cheese over top.

7.   Cover and cook 2 hours on High, and then 1 hour on Low.

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