Slow Cooker Egg Casserole with Sausage, Peppers, and Cheese

Ingredients

• 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, or diced
• 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

Directions

1. Coat the Casserole Crock Slow Cooker with non-stick spray, or give it a light misting of olive oil. Add the cottage cheese to a fine mesh colander set in the sink, then run cold water over it until the creamy coating is washed off. Leave it to drain while you get the sausage and peppers going.
2. Warm 1 tsp. olive oil in a large frying pan over medium-high heat, then cook half the sausages until nicely browned. Move the sausage to a cutting board so it can cool a bit. Add another tsp. oil to the pan, brown the second half of the sausage, and place those on the cutting board too. If your pan is big enough to handle all the sausage at once, go right ahead.
3. Add the final tsp. of oil to the pan and cook the green pepper strips for about 2-3 minutes, just until lightly browned. If you prefer the peppers with a little bite, you can skip this part.
4. Slice the sausage into halves or fourths, then arrange it in the slow cooker with the green pepper strips. Scatter the drained cottage cheese over the top, followed by the grated cheese. Add the sliced green onions, then season with the Spike Seasoning and black pepper.
5. Beat the eggs until the whites and yolks are fully blended, then pour them over everything in the slow cooker. Use a fork to gently nudge the mixture around a little so the sausage and peppers are spread evenly through the eggs.
6. Cover and cook on LOW for 2 hours, or a bit longer, until the center is set and the cheese has melted well. Finish with the remaining sliced green onions and serve hot.