Ingredients
- 1 lb breakfast sausage, cooked and crumbled
- 1 bag (30 oz) frozen shredded hash browns
- 12 large eggs
- 1 cup whole milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 red bell pepper, diced
- 2 cups shredded cheddar cheese, divided
Instructions
- Grease the slow cooker. Generously coat the inside of a 6-quart slow cooker with butter or nonstick spray.
- Dump the hash browns. Pour in the frozen shredded hash browns — straight from the bag, no thawing needed — and spread into an even layer.
- Layer the fillings. Scatter the cooked sausage crumbles, diced bell pepper, and 1 cup of the cheddar cheese over the hash browns.
- Pour the custard. In a large bowl, whisk the eggs, milk, salt, black pepper, and garlic powder until fully combined. Pour evenly over the layers.
- Top and cook. Sprinkle the remaining 1 cup of cheddar over the top. Cover and cook on HIGH for 3½–4 hours (or LOW for 6–7 hours), until the eggs are fully set and the edges are golden.
- Rest. Turn off the slow cooker and rest for 15 minutes with the lid on — this firms up the casserole for clean slices.
- Serve. Scoop or slice and serve warm with hot sauce, salsa, or a dollop of sour cream.
💡 Dump-and-go tips
Don't thaw the hash browns — going in frozen keeps them from getting mushy. For a true overnight cook, assemble everything in the slow cooker insert the night before, refrigerate it, then start it on LOW when you wake up. Swap sausage for diced ham, cooked bacon, or go meatless with mushrooms and spinach. Leftovers keep 4 days in the fridge and reheat in the microwave in about 90 seconds.
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