Crockpot Overnight Breakfast Casserole

• Gluten free

• Meat

  • 1 lb Bacon, cooked and chopped
  • 1/2 lb Sausage, ground

• Produce

  • 1 Green pepper
  • 1 (30 oz package Hash brown potatoes, frozen
  • 1 Onion

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 Red pepper
  • 1/2 tsp Salt
  • 1/8 tsp Sugar

• Dairy

  • 2 cups Cheddar cheese
  • 1/2 cup Milk
  • 1 cup Mozzarella cheese

Found on thegraciouswife.com

Description

Ingredients

• 1 (30 oz) package frozen shredded hash brown potatoes
• ½ lb ground sausage (I used Italian sausage), browned and drained
• 1 lb bacon, cooked and chopped
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 onion, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 12 eggs
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon sugar

Directions

• Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
• Layer half the hash browns in the bottom of the slow cooker.
• Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
• Whisk together eggs, milk, salt, pepper, and sugar.
• Pour egg mixture over hash brown and cheese layers.
• Cook on low for 6-8 hours on low or 4 hours on high.