Slow-Cooker Overnight Breakfast Casserole

Serves: 2

Isabella Feil

1 January 1970

Based on User reviews:

51

Spice

51

Sweetness

47

Sourness

43

mins

Prep time (avg)

4.3

Difficulty

Ingredients:

1

Kosher Salt

1

Cooking Spray (nonstick)

1

Waffle (12.3-ounce box frozen, quartered)

170 g

Cooked Sausage (links, cut into thirds)

450 g

Ham (sliced, chopped)

1 cup

Cheddar (shredded)

1

Red Bell Pepper (chopped)

6 large

Egg Yolk

2 cups

Half-And-Half

1 cup

All-Purpose Flour

1

Ground Black Pepper (freshly)

1

Hot Sauce (for serving optional)

Directions:

1

Special equipment: A 6-quart slow cooker Coat the insert of a 6-quart slow cooker with cooking spray

2

Toss the waffles, sausage, ham, Cheddar, scallion whites and bell pepper together in a slow cooker

3

Lay the Swiss cheese over the mixture

4

Whisk together the egg yolks, half-and-half, flour, 1 tablespoon salt and 1/4 teaspoon pepper in a medium bowl

5

Pour over the waffle mixture

6

Cover and cook until the custard is set, 7 to 8 hours on low

7

Uncover, sprinkle with the reserved scallion greens and let rest for about 10 minutes before serving

8

Serve with hot sauce, if using