8 slices of bread, cubed (white, whole wheat, or sourdough)
Fresh herbs for garnish (such as parsley or chives; optional)
Instructions
Brown the sausage. In a skillet over medium heat, cook the crumbled breakfast sausage until browned and fully cooked, about 5-7 minutes. Drain any excess fat and set aside.
Whisk the egg mixture. In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, dried mustard, garlic powder, onion powder, and paprika until well combined.
Add cheese. Sprinkle half of the shredded cheese over the layered ingredients in the crockpot.
Repeat the layering process with the remaining bread, potatoes, sausage, vegetables, and cheese.
Pour the egg mixture evenly over the layers in the crockpot, ensuring that it penetrates through the entire casserole.
Cook. Cover the crockpot with the lid and set it to cook on low for 8 hours or high for 4 hours. Once done, check to ensure the casserole is set in the center and the edges are slightly golden.
Scoop & garnish. Carefully scoop out portions and garnish with fresh herbs if desired before serving.
Notes
This casserole is ideal for holiday gatherings and can be served with fresh fruit, pancakes, or muffins.