Ingredients:

  • 1 Tbsp Unsalted Butter
  • 450 g (1 lb) Breakfast Sausage Meat (ground pork)
  • 1/2 medium Yellow Onion, finely diced
  • 1/2 medium Red Bell Pepper, finely diced
  • 2 cups, packed Fresh Spinach, roughly chopped
  • 1 cup Sharp Cheddar Cheese, shredded
  • 1/2 cup Monterey Jack or Mozzarella, shredded
  • 12 Large Eggs
  • 1/2 cup Heavy Cream (Double Cream)
  • 1 tsp Dijon Mustard (Optional)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Dried Italian Herbs

Instructions:

  1. Sauté the Meat: Heat butter in a frying pan over medium-high heat. Add the sausage meat and break it up. Cook until fully browned and drain off any excess grease.
  2. Sauté Aromatics: Add the diced onion and red pepper to the pan. Cook with the sausage for 3–5 minutes until softened. This step concentrates the flavor and removes excess moisture.
  3. Wilt the Spinach: Remove the pan from the heat. Stir in the chopped spinach until it just wilts. Set the mixture aside to cool slightly.
  4. Combine Wet Ingredients: In a large mixing bowl, thoroughly whisk the 12 large eggs until light and frothy.
  5. Season: Whisk in the heavy cream, Dijon mustard, salt, pepper, and dried herbs until fully combined.
  6. Layer the Slow Cooker: Grease the slow cooker bowl (or insert a liner). Spread the cooled sausage/vegetable mixture evenly across the bottom.
  7. Add Cheese: Sprinkle three-quarters (3/4) of the mixed shredded cheese evenly over the top of the sausage mixture.
  8. Pour the Custard: Carefully pour the whisked egg mixture over the contents, ensuring the solids are submerged.
  9. Top: Sprinkle the remaining cheese over the top.
  10. Seal and Manage Condensation: Place a clean, folded kitchen tea towel directly over the rim of the slow cooker bowl before securing the lid. This crucial step absorbs condensation and prevents a soggy casserole.
  11. Cook: Set the slow cooker to LOW for 3.5 to 4 hours, or HIGH for 2 to 2.5 hours. Do not lift the lid during the first 3 hours.
  12. Test for Doneness: The casserole is finished when the edges are set and puffy, and the center is mostly firm (internal temperature should reach 165°F / 74°C).
  13. Rest: Turn the slow cooker off and leave the lid (and tea towel) on for 15 minutes to allow the casserole to fully set before slicing and serving.