Slow-Cooker Brunch Casserole

By DreiFromBK

For a kicked-up brunch casserole we cook breakfast sausage with plenty of onions and bell peppers and flavor the mixture with smoky minced chipotle chiles with spicy adobo sauce. To distribute the flavor evenly throughout the casserole, we toss the sausage mixture with cubes of sturdy baguette. To get maximum cheese flavor throughout, we layer half of the bread mixture into a buttered slow-cooker crock, sprinkle it with 6 ounces of pepper Jack cheese, pack in the rest of the bread-sausage mixture, and then pour a rich custard of half-and-half and eggs over the top. Another layer of cheese is sprinkled over the top, and we cook the casserole just until the eggs and bread are set on the low setting for gentle heat. Letting the casserole cool for 30 minutes allows the mixture to firm up for easy serving.

Ingredients

• 8 to 10 10
• to vary in size so you may need to purchase two for this recipe, depending on their size and weight.
• Ingredients
• 2 2 2 tablespoons unsalted butter, softened
• 12 12 12 ounces bulk breakfast sausage
• 2 2 2 onions, chopped fine
• 2 2 2 red bell peppers, stemmed, seeded, and chopped
• 1 1 1 tablespoon minced canned chipotle chile in adobo sauce, plus 1 teaspoon adobo sauce
• 2 2 2 garlic cloves, minced
• 1 1 1 teaspoon ground cumin
• 14 14 1/2-inch ounces baguette, cut into 1/2-inch pieces (12 cups)
• 12 12 12 ounces pepper Jack cheese, shredded (3 cups)
• 3 3 3 cups half-and-half
• 12 12 12 large eggs
• Salt and pepper
• 4 4 4 scallions, sliced thin

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Grease slow-cooker insert with butter. Cook sausage, onions, and bell peppers in 12-inch nonstick skillet over medium-high heat until well browned, about 10 minutes, breaking up sausage with spoon. Stir in chipotle and adobo sauce, garlic, and cumin and cook until fragrant, about 30 seconds. Transfer sausage mixture to large bowl, add bread, and stir until thoroughly combined.

2. Arrange half of bread mixture in even layer in prepared slow cooker. Sprinkle 1 cup pepper Jack over bread mixture. Arrange remaining bread mixture in even layer over cheese.

3. Whisk half-and-half, eggs, 1 teaspoon salt, and 1/4 teaspoon pepper together in bowl, then pour custard evenly over casserole. Using spatula, press gently on bread mixture to partially submerge in custard. Sprinkle remaining 2 cups pepper Jack over casserole. Cover and cook until center of casserole is set and registers 160 degrees, 2 1/2 to 4 hours on low.

4. Let casserole cool, uncovered, for 30 minutes. Sprinkle scallions over top and serve.

TO MAKE AHEAD: The casserole can be made through step 2, covered, and refrigerated for up to 24 hours. Add custard and cheese just before cooking.