Sausage and Egg Sourdough Strata
Got breakfast on the brain? Then you will love this easy Sausage and Egg Sourdough Strata. Make slow cooker breakfast recipe on a lazy Sunday when you have some friends or family coming over and serve them a delicious brunch. You won't believe how light and fluffy the eggs turn out. Two different types of cheeses melt together to make the whole dish nice and gooey. Spinach and red bell peppers give this dish color as well as their own unique flavors. You are going to wow everyone you share this awesome breakfast casserole with.
Serves8
Cooking Time3 min
Cooking MethodCasserole
Ingredients
- 5 cup sourdough bread, divided
- 12 ounce hot ground sausage, cooked, crumbled, and divided
- 1 cup Cheddar cheese, shredded and divided
- 1 cup Swiss cheese, shredded and divided
- 1/4 cup green onions, chopped and divided
- 1/2 small red bell pepper, chopped and divided
- 2 cup frozen chopped spinach, thawed and squeezed dry
- 6 eggs
- 2 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
Instructions
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Layer half of bread, sausage, Cheddar cheese, Swiss cheese, onions, and red bell pepper in Slow Cooker ceramic pot sprayed with no-stick cooking spray. Top evenly with spinach. Repeat layers with remaining half of bread, sausage, Cheddar cheese, Swiss cheese, onions, and red bell pepper.
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In large bowl, combine eggs, half-and-half, salt, and ground red pepper. Pour evenly over layered mixture. Cover and cook at LOW 2 to 3 hours, or until lightly puffed and center is set.