Slow Cooker Breakfast Casserole

• Gluten free

• Meat

  • 1 16 ounce package Pork sausage

• Produce

  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1/2 Yellow onion

• Refrigerated

  • 12 Eggs

• Canned Goods

  • 1 1 lb bag Hash, frozen

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Dairy

  • 1 1/2 cup Cheddar cheese
  • 1/3 cup Milk

Found on therecipecritic.com

Description

Ingredients

• 1 16 ounce package pork sausage
• 1 lb bag frozen hash browns (used diced hash brown potatoes)
• ½ yellow onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1 and ½ cup shredded cheddar cheese
• 12 eggs
• ⅓ cup milk
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Directions

• 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.
• Spray the inside of the slow cooker with non stick cooking spray.
• Layer the diced hash browns (still frozen) the diced onion and bell pepper and the cooked sausage and cheddar cheese in the slow cooker.
• 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.
• Set to cook on low for 8 hours or high for 4 hours.