Slow Cooker Brunch Casserole

Ingredients

• 30mL unsalted butter, softened
• ~350g bulk breakfast sausage meat
• 2 onions, finely chopped
• 2 red bell peppers, finely chopped
• 15mL tinned chipotle in adobo, minced
• 5mL adobo sauce (from the above)
• 2 garlic cloves, minced
• 5mL ground cumin
• ~400g baguette, cut into ~1cm pieces
• ~350g pepperjack cheese, shredded
• 750mL half-and-half (10%) cream
• 12 large eggs
• salt and pepper
• 4 scallions, thinly sliced

Procedure

1. Cook sausage, onions, and bell peppers in a large skillet over medium-high heat until well browned, ~10 minutes.
2. Stir in chipotle, adobo sauce, garlic, and cumin, and cook until fragrant, ~30 seconds.
3. Transfer sausage mixture to a large bowl, add bread, and stir until thoroughly combined.
4. Grease slow-cooker with butter.
5. Arrange half of bread mixture in an even layer in the slow cooker. Top with ~1/3rd of the pepperjack cheese. Arrange remaining bread mixture in another even layer on top.
6. Whisk together cream, eggs, 5mL salt, and 1mL pepper in a bowl, then pour evenly over casserole. Using spatula, press gently on bread mixture to partially submerge.
7. Top with remaining cheese.
8. Cook on low, 3-4 hours, until center registers 160° (TODO: what units? probably F?)
9. Let cool, uncovered, for 30 minutes. Top with scallions and serve.