Ingredients
Scale
- 30 oz bag frozen shredded hash browns
- 1 lb ground breakfast sausage (browned and drained)
- 12 large eggs
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Optional: Sliced green onions or salsa for topping
Instructions
- Start by generously greasing the inside of your slow cooker with non-stick cooking spray or a thin layer of butter to prevent sticking. In a large skillet over medium heat, brown the ground sausage until it is fully cooked and no longer pink. Drain the excess grease thoroughly. While the sausage cools slightly, dice your onion and bell pepper into small, uniform pieces.
- Begin layering the components directly into the crockpot. Place half of the frozen hash browns at the bottom, followed by half of the cooked sausage, half of the diced vegetables, and half of the shredded cheese. Repeat the layers once more with the remaining hash browns, sausage, vegetables, and cheese. Layering ensures that every bite contains a perfect balance of ingredients.
- In a large mixing bowl, crack the 12 eggs and add the milk, salt, black pepper, and garlic powder. Whisk vigorously until the eggs are well combined and the mixture is frothy. Slowly pour the egg mixture over the layers in the slow cooker, ensuring it seeps down through the crevices to the very bottom.
- Place the lid on the slow cooker. Set the temperature to “Low” and cook for 7 to 8 hours. This is typically done overnight. If you are making this during the day, you can cook it on “High” for 3 to 4 hours, though the “Low” setting produces a better texture for the eggs.
- Once the eggs are set and the cheese is bubbly, turn off the slow cooker. Let the casserole sit for about 10 minutes with the lid off to help it firm up before slicing. Scoop out generous portions and garnish with fresh green onions, sliced avocado, or a dollop of salsa for an extra kick.
- Cook Time: 8 hours 15 minutes