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Slow Cooker Egg Casserole with Sausage, Peppers, and Cheese

Slow Cooker Egg Casserole with Sausage, Peppers, and Cheese
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  • Cusine



1 1/2 cups cottage cheese, rinsed and drained

2 12 oz. packages turkey breakfast sausage links

3 tsp. olive oil, divided

1 green pepper, cut into thin strips

2 cups grated cheddar cheese

1/2 cup sliced green onions + 2 T more to sprinkle over at the end

1 tsp. Spike Seasoning

fresh ground black pepper to taste

14 eggs, beaten until yolks and whites are well-combined


Spray Casserole Crock Slow Cooker  with non-stick spray or mist with olive oil. Put cottage cheese into a fine mesh colander, place in the sink, and rinse with cold water until the creamy part is rinsed away. Let cottage cheese drain while you cook the sausage and peppers. Heat 1 tsp. olive oil over medium-high heat in a large frying pan and cook half the sausages until they’re well-browned. Put sausage on a cutting board to cool. Heat another tsp. oil, cook the second half of the sausage, and transfer it to the cutting board. Heat the final tsp. of oil and brown the green pepper strips about 2-3 minutes. Cut the sausage into halves or fourths and layer them in the slow cooker with the green pepper strips. Sprinkle the drained cottage cheese and then the grated cheese over the sausages. Top with the sliced green onions and sprinkle with the Spike Seasoning  and black pepper. Beat eggs until they’re well-combined and then pour over the sausage, cottage cheese, and cheese. Put the lid on and cook on LOW for 2 hours, or slightly longer, until the eggs are firm in the center and the cheese is nicely melted. Sprinkle with the rest of the sliced green onions and serve hot.