Slow Cooker Sausage and Green Chile Breakfast Casserole

Introduction

Imagine waking up to the savory aroma of sausage and melted cheddar, perfectly melded with the gentle kick of green chiles. This slow cooker casserole simplifies your morning, doing all the work overnight so you can enjoy a hearty, satisfying breakfast with no fuss. You get all the comfort of a classic bake with the effortless convenience of your crockpot.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes (135 minutes)
Total Time: 2 hours 35 minutes
Servings: 6

Ingredients

1 lb. breakfast sausage (browned and drained (Jimmy Dean or store brand))
8 oz. diced fire-roasted green chiles ( DRAIN VERY WELL! (two 4-oz. cans))
1/2 cup sliced green onion (plus more for serving)
2 1/2 cups shredded sharp cheddar cheese (divided)
10 eggs
1/2 cup sour cream
1/4 tsp. salt
1/8 tsp. pepper

Instructions

Lightly grease the inside of a 6-quart or larger slow cooker.
In a skillet over medium heat, brown the breakfast sausage until fully cooked, breaking it into crumbles. Drain off any excess grease and transfer the sausage to the prepared slow cooker.
Add the very well-drained green chiles, 1/2 cup of green onion, and 2 cups of the shredded cheddar cheese to the slow cooker. Stir to combine evenly with the sausage.
In a large bowl, whisk together the eggs, sour cream, salt, and pepper until smooth and well combined.
Carefully pour the egg mixture over the sausage and cheese layer in the slow cooker. Use a fork to gently press ingredients down to ensure the egg mixture seeps through.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
Cover and cook on LOW for 2 hours and 15 minutes, or until the center is set and the edges are lightly browned. Avoid opening the lid during cooking.
Once cooked, turn off the slow cooker and let it sit, covered, for 10 minutes before serving. Garnish with additional sliced green onion.

Variations

Make it a Bake: Skip the slow cooker and pour the mixture into a greased 9×13-inch baking dish. Bake at 350°F (175°C) for 40-45 minutes.
Boost the Heat: Use a spicier breakfast sausage, or add a dash of hot sauce to the egg mixture before pouring it in.
Change the Cheese: Swap the sharp cheddar for pepper jack, Colby Jack, or a Mexican cheese blend for a different flavor profile.
Individual Servings: Prepare the mixture and divide it among greased mason jars (fill only 2/3 full). Cook them in a water bath in your slow cooker on LOW for about 1.5 hours.

Tips for Success

Draining the green chiles thoroughly is crucial; excess liquid can make the final casserole soggy.
For easier cleanup, use a slow cooker liner before greasing and adding ingredients.
Letting the casserole rest for 10 minutes after cooking helps it set up for cleaner slices.
To prevent overcooking, check for doneness at the 2-hour mark. The center should be just set.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60-90 seconds, or cover the whole dish with foil and warm it in a 300°F (150°C) oven until heated through.

FAQ

Can I cook this on HIGH instead?

Yes, you can cook it on HIGH for about 1 hour and 15 minutes to 1 hour and 30 minutes, but cooking on LOW yields a more even texture.

Can I prep this the night before?

Absolutely. Brown the sausage and mix all the ingredients (except the final 1/2 cup of cheese for topping) in a bowl. Cover and refrigerate overnight. In the morning, pour into the slow cooker, add the topping cheese, and cook.

My casserole turned out watery. What happened?

This is usually caused by not draining the sausage and green chiles well enough, or from opening the lid during cooking, which releases steam and increases condensation.

Can I use fresh green chiles?

Yes, but you must roast, peel, seed, and dice them first. The amount should equal about 1 cup of diced chiles.

Is it necessary to use sour cream?

The sour cream adds richness and helps create a creamy texture. You can substitute an equal amount of whole milk or half-and-half in a pinch.

Can I double this recipe?

You can, but you must use a large 7-8 quart slow cooker. Cooking time may increase by 30-45 minutes on LOW.