Slow-Cooker Hashbrown Casserole

By srumbel

It doesn't get much easier than this quick & easy take on a classic. Just layer the ingredients in your slow cooker, let it cook all night, then wake up to the heavenly aroma of a breakfast that's ready to enjoy.
from gooseberrypatch.com

Ingredients

• 32-oz. pkg. frozen shredded hashbrowns
• 1 lb. ground pork sausage, browned and drained
• 1 onion, diced
• 1 green pepper, diced
• 1-1/2 c. shredded Cheddar cheese
• 1 doz. eggs, beaten
• 1 c. milk
• 1 t. salt
• 1 t. pepper

Preparation

Step 1

Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 8 to 10 hours. Serves 8.