Slow Cooker Egg Casserole with Sausage, Bacon and Cheese

Line a slow cooker pot with a Reynolds Kitchens^® Slow Cooker Liner.

Preheat a large frying pan over medium heat. Add the diced bacon and render until the bacon is crispy. Remove the bits with a slotted spoon from the pan onto paper towels to absorb excess grease.

Add the breakfast sausage into the same pan and cook until browned all over and cooked through. Remove the sausage from the pan and chop the sausages into bite-sized pieces.

Into the same pan, add the diced red bell pepper and cook for 4 to 6 minutes, until tender.

Place the eggs and cream into a large mixing bowl, then season with salt and black pepper. Whisk until the eggs are well beaten.

Next, stir in the bacon bits, chopped sausage, cooked peppers, chives, and grated cheddar cheese. Pour this mixture into the lined slow cooker.

Close the slow cooker lid and cook on ‘high’ heat for 2 to 2 1/2 hours, until the eggs are set. Garnish with more chives before serving, if desired.