Slow Cooker Overnight Breakfast Casserole

Prep Time: 5 min

Cook Time: 8 hr

Total Time: 8 hr 5 min

Ingredients

1 16 ounce package pork sausage

1 lb bag frozen hash browns (used diced hash brown potatoes)

1/2 yellow onion diced

1 green bell pepper diced

1 red bell pepper diced

1 and 1/2 cup shredded cheddar cheese

12 eggs

1/3 cup milk

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

1. Brown and crumble the sausage in a skillet over medium heat. Once the sausage is fully cooked remove from the skillet and place onto a plate covered with a paper towel. Place another paper towel on top and press to remove as much grease as possible.
2. Spray the inside of the slow cooker with non stick cooking spray.
3. Layer the diced hash browns (still frozen) the diced onion and bell pepper and the cooked sausage and cheddar cheese in the slow cooker.
4. In a medium size bowl mix the eggs with the milk, salt and pepper. Pour the egg mixture into the slow cooker over the other ingredients.
5. Set to cook on low for 8 hours or high for 4 hours.