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Crockpot Egg Casserole

How to Make


  • 1-1/2 cups Smith' cottage cheese, rinsed and drained
  • 24 oz. (2 12-oz. packages) breakfast sausage links
  • 3 tsp. olive oil, divided
  • 1 green pepper, cut into thin strips (or diced)
  • 2 cups grated cheddar cheese
  • 1/2 cup sliced green onions + 2 TBSP. more to sprinkle over at the end
  • 1-2 tsp. salt and pepper
  • 14 eggs, beaten until yolks and whites are well combined


  1. Spray a slow cooker with non-stick spray or mist with olive oil. 
  2. Put Smith's cottage cheese into a fine mesh colander, place in the sink and rinse with cold water until the creamy part is rinsed away. Let Smith's cottage cheese drain while you cook the sausage and peppers.
  3. Heat 1 tsp. olive oil over medium-high heat in a large frying pan and cook half the sausages until they’re well browned. Put sausage on a cutting board to cool.
  4. Heat another tsp. of oil, cook the second half of the sausage, and transfer it to the cutting board. 
  5. Heat the final tsp. of oil and brown the green pepper strips about 2-3 minutes.
  6. Cut the sausage into halves or fourths and layer them in the slow cooker with the green pepper strips. Sprinkle the drained Smith's cottage cheese and then the grated cheese over the sausages. Top with the sliced green onions and sprinkle with the salt and pepper.  
  7. Beat eggs until they’re well combined and then pour over the sausage, cottage cheese and cheese. 
  8. Put the lid on and cook on LOW for 2 hours, or slightly longer, until the eggs are firm in the center and the cheese is nicely melted.  
  9. Sprinkle with the rest of the sliced green onions and serve hot.


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