Slow Cooker Bagel Breakfast Casserole

5 from 5 votes

Slow Cooker Bagel Breakfast Casserole

Slow cooker bagel breakfast casserole is like a bagel sandwich you can cut into slices. It is made with layers of sliced bagels, cheese, browned sausage, and eggs. Combine everything in your slow cooker at night, and it’s ready first thing in the morning.

This recipe should be made in a 6-quart slow cooker.

Prep Time30

Cook Time8

Total Time8 30

Course: Breakfast, Brunch

Keyword: easy breakfast recipe, entertaining, Holiday recipe, overnight casserole, slow-cooker

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $8.75

Equipment

6-quart Slow Cooker
Cast Iron Skillet

Ingredients

12 oz Breakfast Sausage (loose sausage from the deli counter or sold in a roll
3 Tbsp Butter, softened
1 lb Bagels, sliced into 2-inch pieces (about 4 large bagels; any variety will work, I like sesame for a bit of texture on top of the casserole)
6 oz Shredded Monterey Jack or Colby Jack Cheese (sub any type of shredded cheddar)
10 large Eggs
1/4 tsp Salt
1/4 tsp Black Pepper
3 cups Half and Half
2 tsp Everything Bagel Seasoning (optional; see note)

Instructions

Prepare a 6-quart slow cooker with a foil collar. Do this by folding a sheet of foil in thirds and wrapping it all the way around the inside of the bowl of the slow cooker.
In a large skillet over medium heat, saute the breakfast sausage until cooked through and browned, 5 to 7 minutes.
Transfer the cooked sausage to a paper towel-lined plate to let it drain.
Rub the bottom of the slow cooker and the inside of the foil collar with softened butter.
Layer 1/3 of the bagel pieces in the bottom of the slow cooker. Top with 1/3 of the sausage, then 1/2 of the cheese. Continue those layers, finishing with sausage on top.
In a large mixing bowl, whisk together eggs, salt, and pepper. Add half and half and whisk until everything is evenly combined.
Pour egg mixture over the layered casserole.
Top with Everything Bagel Seasoning (if using).
Place two layers of paper towels underneath the slow cooker lid before you close the slow cooker. (The paper towels will absorb moisture that collects on the lid, preventing it from dripping down onto the casserole and making the top soggy.)
Cook on low for 4 hours and switch to warm for 4 hours. (Alternatively, you can cook this for 2 hours on high and leave it on warm for up to 4 hours. This is a good option if you want to make it early in the morning and have it ready for brunch later in the day.)
Remove the casserole by holding a cutting board on top of the slow cooker bowl and carefully flipping it over.
Then place a serving plate on the inverted casserole and flipping it over again. This will leave the casserole face-up on a serving plate.
Slice and serve!

Notes

Everything Bagel Seasoning is totally optional, but if you want to make this casserole a fun twist on an everything bagel, sprinkle some of this seasoning on top. (I buy it at Trader Joe’s.)

Nutrition