Name: CROCKPOT BRUNCH BAKE - Simple 5-Ingredient Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 cups flour; 1 tsp salt; 1 can of condensed cream of mushroom soup; 1 cup shredded cheddar cheese; 1 pound cooked sausage (you can use leftover or frozen)

As I stepped into the kitchen, the sweet aroma of freshly baked bread filled the air, transporting me back to my childhood Sundays. My grandmother’s famous cinnamon rolls, made in her old brick oven, were always the highlight of our weekly family gatherings. But today, I was on a mission to create a new breakfast tradition, one that would rival those childhood memories. With the CROCKPOT BRUNCH BAKE, I aimed to create a simple yet indulgent feast that would feed my family and satisfy their taste buds.

After rummaging through my cabinets and fridge, I stumbled upon a recipe that promised ease and extravagance – the CROCKPOT BRUNCH BAKE. With its mouthwatering combination of scrambled eggs, crispy bacon, and melted cheese, I knew this dish would be a crowd-pleaser. So, instead of mimosas and complexes brunches, I started with a trusted Related Recipe and made some adjustments to create a dish that suited my family’s taste buds even better.

Quick Shopping List

6 eggs
1 pound cooked sausage (you can use leftover or frozen)
1 can of condensed cream of mushroom soup
1 cup shredded cheddar cheese
4 hamburger buns

Why This Recipe Works

This recipe works so well because the CROCKPOT helps to distribute the heat evenly, ensuring that the dish is cooked to perfection without drying out the eggs or overcooking the sausage.
The use of a single can of condensed cream of mushroom soup simplifies the recipe while adding a rich and savory flavor to the dish.
The cheese is a crucial element in this recipe, as it melts beautifully and adds a creamy texture to each bite.

Key Ingredients

When it comes to ingredients, quality matters, especially with the CROCKPOT BRUNCH BAKE. I highly recommend using high-quality, farm-fresh eggs for the best flavor. Also, feel free to customize the recipe by using different types of cheese or even adding diced ham or diced bell peppers to the mix. For the cream of mushroom soup, I personally prefer the condensed version, as it has a thicker consistency that coats the eggs beautifully, preventing them from drying out. As for brands, I recommend using any type of cheese that you prefer, but since the recipe calls for shredded cheddar, an American cheese would be an excellent substitute.

CROCKPOT BRUNCH BAKE - Simple 5-Ingredient Recipe

Recipe Courtesy of Our Kitchen

CROCKPOT BRUNCH BAKE

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

6 eggs

1 pound cooked sausage (you can use leftover or frozen)

1 can of condensed cream of mushroom soup

1 cup shredded cheddar cheese

4 hamburger buns

Directions

Begin by greasing your slow cooker with non-stick spray. Crack 6 eggs into a bowl and whisk them together with a fork until they’re well beaten.

Pour the eggs into the slow cooker and add 1 pound cooked sausage, 1 can of condensed cream of mushroom soup, and 1 cup shredded cheddar cheese. Stir well to combine, making sure all the ingredients are well coated.

Cook the mixture on low for 25 minutes, or until the eggs are set and the cheese is melted. Meanwhile, toast 4 hamburger buns by placing them on a baking sheet in the oven at 350 degrees F for 5 minutes.

Once the eggs are done, split the hamburger bun in half and fill each half with the egg mixture. Top with additional cheese, if desired, and serve warm.

Repeat this process for each serving, and enjoy your delicious CROCKPOT BRUNCH BAKE!

Storage & Reheating

If you’re anything like me, you wake up to a full house on the weekends, with everyone hungry for breakfast, and mom frantically trying to get something on the table. That’s where the beauty of leftovers comes in. If you need to store some leftovers from this CROCKPOT BRUNCH BAKE, no need to worry! Simply let it cool to room temperature, then transfer it to an airtight container or resealable plastic bag and refrigerate for up to 5 days or freeze for up to 3 months. When you’re ready to reheat it, you can do so in the microwave or in a pan over medium heat, adding a splash of milk or cream if you prefer it creamy.