Overnight Slow Cooker Breakfast Casserole
Ingredients
- 1 lb bulk pork breakfast sausage
- 1 lb bag frozen diced hash brown potatoes
- 1/2 yellow onion, diced
- 2 bell peppers, diced
- 2 cups cheddar cheese, grated
- 12 eggs
- 1/3 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup green onions, chopped (optional, for garnish)
Instructions
- In a skillet over medium heat, cook the sausage until fully browned, breaking it apart as it cooks. Remove from heat and set aside.
- Grease the inside of the slow cooker with nonstick spray.
- Layer the frozen hash browns in the bottom of the slow cooker. Top with diced onions, bell peppers, cooked sausage, and cheddar cheese.
- In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper. Pour the egg mixture evenly over the layers in the slow cooker. Do not stir.
- Cover and cook on low for 6-8 hours or on high for about 2 hours, or until the eggs are set.
- Garnish with green onions if desired and serve warm.
Notes
Customize with additional veggies like mushrooms or spinach. Can be prepped the night before and started before bed for an easy morning meal.
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