Sometimes when the weekend rolls around, I’m so burnt out from the week prior that the last thing I want is to have to get up and make a big breakfast for the family. It’s times like this that I am extremely thankful for my slow cooker. With a little forethought I can plan (and even cook!) breakfast the night before with the least amount of effort possible. Then when Saturday morning rolls around all I have to make is the coffee. Now that’s what I’m talking about. This breakfast casserole of hash brown potatoes, sweet bell peppers, and spicy cajun andouille sauce is a hearty, spicy start to anyone’s day. Feel free to make it as spicy as you like, or even to swap out the andouille for a sweet Italian sausage! Throwing in some canned diced tomatoes and oregano would really up the Italian flavor profile.
Cajun Breakfast Casserole
1 30 oz bag frozen hash brown potatoes, thawed
1 lb andouille sausage, cooked and crumbled
1 green bell pepper, diced
1 red bell pepper, diced
1 medium yellow onion, diced
2 cups shredded cheese, any flavor you prefer
2 tablespoons heavy cream
1 tablespoon hot sauce
salt and pepper to taste
- Kelsey KinserKelsey KinserKelsey KinserKelsey KinserKelsey KinserIf your slow cooker basin is not non stick, make sure to spray it with non stick spray.
- Press half of the hash browns into the basin. Top with half of the sausage, bell peppers, onion, and cheese. Repeat with the remaining potatoes, meat, and veg. Do not add the cheese yet.
- In a medium to large bowl whisk together the eggs, heavy cream, hot sauce, and salt and pepper. Pour this over the potato mixture. Top with the remaining cheese.
- Cook on high for 4 hours, medium for 6, or low for 8-9 hours. Enjoy!