Overnight Breakfast Casserole

Overnight Breakfast Casserole


6 large eggs (well beaten)

1 heaping cup of diced vegetarian sausage of your choice

4 large potatoes (peeled and cubed)

1 cup milk (regular or non-dairy)

2 cups shredded Sharp Cheddar cheese

2 fresh garlic cloves (minced)

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

Grease the bottom and sides of your slow cooker with olive oil.

Combine all of the ingredients into a large mixing bowl and toss well to evenly coat and combine all ingredients. Transfer mixture into your prepared slow cooker. Cook on “low” for 6-8 hours. Makes 4-6 servings. *I like to use Field Roast brand vegetarian sausages for this recipe, using either their Italian sea-soned or Mexican Chipotle seasoned versions.

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