Slow-Cooker Breakfast Sausage Casserole

• Difficulty Level: Easy
• Servings: 8
• Nutritional Information per Serving (1 of 8 servings): Calories 624, Total Fat 34 g, Saturated Fat 15 g, Carbohydrates 29 g, Dietary Fiber 4 g, Sugar 6 g, Protein 51 g, Cholesterol 404 mg, Sodium 1026 mg
• Time Required: Total: 8 hr 15 min (including slow-cooking), Active: 30 min

Craving a classic American breakfast packed with crispy hash browns, fluffy eggs, savory sausage, and vibrant bell peppers? This irresistible cheesy slow cooker casserole delivers it all with zero morning hassle! Just toss everything in before bed, let it cook overnight on low, and wake up to a warm, hearty feast that'll thrill your houseguests and kickstart the day in delicious style.

Ingredients

• 2 pounds breakfast sausage, casings removed and crumbled
• Nonstick cooking spray (for greasing slow cooker)
• One 30-ounce bag of frozen shredded hash brown potatoes
• 1 red bell pepper, finely chopped
• 1 orange bell pepper, finely chopped
• 2 cups (8 ounces) shredded mild Cheddar cheese
• 1 medium red onion, finely chopped
• 2 cups (8 ounces) shredded whole-milk mozzarella cheese
• 12 large eggs, lightly beaten
• 1 cup whole milk
• 1 teaspoon paprika
• Kosher salt and freshly cracked black pepper to taste
• 2 scallions, thinly sliced
• Hot sauce and ketchup, for serving

Special Equipment

One 6-quart slow cooker

Instructions

1. In a large nonstick skillet over medium-high heat, cook the sausage until browned and thoroughly cooked, about 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a bowl to cool slightly. Discard any excess fat remaining in the skillet.
2. Spray the inside of your 6-quart slow cooker with nonstick cooking spray. Start by layering half of the hash brown potatoes, then half of the cooked sausage.
3. In a bowl, mix the diced red and orange bell peppers with the Cheddar cheese, red onion, and 1 cup of mozzarella. Spread half of this mixture evenly over the sausage layer.
4. Repeat the layering process with the remaining hash browns, sausage, and vegetable-cheese mixture.
5. In a large bowl, whisk together the eggs, milk, paprika, teaspoon salt, and teaspoon black pepper. Pour this egg mixture evenly over the layered ingredients in the slow cooker.
6. Sprinkle the remaining 1 cup of mozzarella cheese on top. Cover and cook on low heat for about 7 hours, until the eggs are firm and set like a custard.
7. Turn off the slow cooker, remove the lid, and let the casserole rest for approximately 10 minutes.
8. Garnish with sliced scallions and serve hot with your choice of hot sauce and ketchup.

Copyright 2019 Television Recipe Iseasy, G.P. All rights reserved.