Crock Pot Sausage and Mushroom Bake
Elevate your next comfort food experience with this Crock Pot Sausage and Mushroom Bake, a hearty, flavorful dish that's perfect for effortless meal prep. Bursting with the savory goodness of browned Italian sausage, tender baby bella mushrooms, colorful bell peppers, and melty mozzarella, this recipe combines bold, Italian-inspired flavors with the convenience of slow cooking. A creamy egg mixture infused with Parmesan cheese and Italian seasoning ties everything together, creating a rich, casserole-style bake with minimal effort. Perfect for breakfast, brunch, or dinner, this one-pot wonder is ready in just 20 minutes of prep and slow cooks to perfection over four hours. Garnish with fresh parsley for a pop of color and serve it warm for a crowd-pleasing dish that's as satisfying as it is simple. Ideal for busy weeknights or lazy weekends, this crock pot recipe is comfort food at its finest!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 8 oz Baby bella mushrooms, sliced
- 2 Bell peppers (red, yellow, or green), diced
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 6 Eggs
- 0.5 cup Heavy cream
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 tsp Dried Italian seasoning
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- 1 tbsp Olive oil or butter (for sautéing)
- 1 as needed Cooking spray
Instructions
Heat a skillet over medium heat and add the olive oil or butter.
Brown the Italian sausage in the skillet, breaking it up into crumbles as it cooks. Once cooked through, transfer the sausage to a plate lined with paper towels to drain the excess grease.
In the same skillet, sauté the diced onion, bell peppers, and minced garlic for 3-4 minutes until they soften. Add the sliced mushrooms and cook for another 3-4 minutes until tender. Remove from heat.
In a large bowl, whisk together the eggs, heavy cream, dried Italian seasoning, salt, and black pepper until well combined.
Spray the inside of a crock pot with cooking spray to prevent sticking.
Layer the cooked sausage, sautéed vegetables, and shredded mozzarella cheese in the crock pot, repeating until all ingredients are used, ending with a layer of cheese on top.
Pour the egg and cream mixture evenly over the layered ingredients in the crock pot.
Sprinkle the grated Parmesan cheese over the top for added flavor.
Cover the crock pot with the lid and cook on LOW for 4 hours, or until the egg mixture is set and cooked through.
Once done, uncover and let the dish cool for 5-10 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 336 mg | 26% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
