Crockpot Sausage Breakfast Casserole
Ingredients:
1 lb breakfast sausage (mild or spicy)
6 large eggs
2 cups shredded hash browns (frozen or fresh)
1 cup shredded cheddar cheese
1/2 cup milk (or heavy cream for a richer texture)
1/2 cup diced onion
1/2 cup bell pepper, diced (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
1/4 tsp crushed red pepper flakes (optional, for some heat)
1 tbsp butter (for greasing the Crockpot)
Instructions:
Prepare the Crockpot:
Grease the inside of your Crockpot (slow cooker) with butter or cooking spray to prevent sticking.
Cook the Sausage:
In a large skillet, cook the breakfast sausage over medium heat until browned and cooked through, breaking it up into crumbles as it cooks. Drain any excess grease and set the sausage aside.
Mix the Casserole Ingredients:
In a large mixing bowl, whisk the eggs and milk together. Add the shredded hash browns, shredded cheddar cheese, cooked sausage, diced onion, bell pepper (if using), garlic powder, onion powder, salt, pepper, and crushed red pepper flakes. Stir until all ingredients are well combined.
Assemble in the Crockpot:
Pour the egg and sausage mixture into the prepared Crockpot. Spread it out evenly.
Cook the Casserole:
Cover the Crockpot with the lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the eggs are fully set and the casserole is cooked through. The top should be golden and slightly firm to the touch.
Serve: