Ingredients
Scale
- 4 cups frozen shredded hash browns, thawed
- 1 lb breakfast sausage, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 8 large eggs
- 1 cup milk or half-and-half
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
Instructions
- Spray crockpot insert with cooking spray.
- Cook sausage in skillet until browned; drain.
- Dice bell peppers and onion.
- Whisk eggs, milk, and seasonings in a large bowl.
- Layer half of hash browns, sausage, peppers, onions, and 1/3 cheese in crockpot.
- Repeat layers.
- Pour egg mixture evenly over layers.
- Top with remaining cheese.
- Cover and cook on LOW for 6-8 hours until eggs are set.
- Let rest 15-20 minutes before serving.
Notes
- Thaw hash browns to avoid excess moisture.
- Resting helps set the casserole for easy slicing.
- Customize with your favorite veggies or cheese.
- Prep Time: 25 minutes
- Cook Time: 6-8 hours (slow cooker on low)
- Category: Breakfast / Brunch
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 6-8
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 220mg