Slow Cooker: Breakfast Sausage Casserole

By csiegling

One of our favorite meals is to have breakfast for dinner (a.k.a. "brinner"). I prepped this recipe one morning and the kids absolutely devoured for dinner. However, you could easily make this the night before, put it in your slow cooker and let it cook for 8 hours during the night, and wake up to an amazing breakfast! Have you ever cooked anything all night long? The hardest part is when you wake up in the night to the most amazing smell . . . you might not be able to wait until morning to enjoy it!

Ingredients

• Ingredients:
• Slow Cooker Sausage Breakfast Casserole
• 1 (30 oz) package frozen shredded hash brown potatoes
• 1 lb ground sausage (I used Italian sausage), browned and drained
• 2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 onion, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 12 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Details

Adapted from sixsistersstuff.com

Preparation

Step 1

Directions:
Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won't fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!