Slow Cooker Breakfast Casserole made with Pompeian Grape Seed Oil Cooking Spray

One of the key steps in any slow cooker recipe is making sure it wont stick to the inside of your crock. I’m not a huge fan of the liners when I know there are other options out there. Pompeian sent me some of their new 100% Grapeseed Oil cooking spray to try out.

I’ve never really worked with Grapeseed Oil, so I wasn’t sure if it would change the flavor of the dish. But the bottle says it wont change the taste of your dish so I figured I’d give it a try. Their new Grapeseed Oil cooking spray is all natural, no added chemicals or anything in it but the oil. It even comes in an eco-container that can be recycled and isn’t bad for the environment. Even before using it, just that was starting to win me over. But when I pushed the lid down the oil came out with such a force and even spray I was shocked.

Be sure to shake it well before you spray the bottle. You will notice the bottle feels a bit heavier at the bottom until you shake it up. But once you shake it, the weight will re-distribute and you’re ready to go.

Much to my surprise there was no flavor of grapeseed or anything but the food I was cooking with in my final dish. I’m loving the new product, and it’s on my baking shopping list for my holiday recipes!

So, now for the recipe. Someone woke up and got into the casserole before I got a picture of it. But that’s ok – remember it’s not the prettiest anyhow, but it sure is yummy!

Ingredients

• 1 lb Ground Breakfast Sausage
• 1 bag frozen shredded Potatoes
• 1 small Onion
• 16 oz Cheddar cheese
• Salt & Pepper
• 1/4 tsp Paprika
• 12 eggs
• 1 cup milk

Directions:

1. Spray the inside of your crock with your Pompeian Grapeseed Oil Cooking Spray.
2. Place a layer of shredded potatoes at the bottom of the crock.
3. In a small frying pan brown your breakfast sausage. Drain off any oil and add the meat to the crock pot.
4. Chop a small onion and add in into the crock pot on top of your potatoes.
5. Add in the remaining shredded potatoes and cheese to the crock.
6. In a medium bowl mix together your eggs, milk, and paprika. Salt and pepper to taste.
7. Pour egg mixture over the top of the ingredients in the crock. Mix everything together until well combined. Using the back of your spoon flatten the casserole together. Salt and Pepper on top for additional taste.
8. Cook on low for 6-8 hours.

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This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!