Slow cooker breakfast casserole

Servings: 8-10

Ingredients:

• 1 30 oz package of frozen hash browns
• 1/2 lb ground sausage, browned and drained
• 1 lb bacon, cooked and chopped
• 2 cups shredded cheddar cheese
• 1 onion, diced
• 1 bell pepper, diced
• 12 eggs
• 1/2 cup milk
• Salt to taste
• Pepper to taste

Preparation:

Spray your slow cooker with nonstick spray. Layer half of the hash browns into the bottom of your slow cooker. Top the hash browns with half the sausage, bacon, cheese, onions, and peppers. Repeat the layers. Whisk together the eggs, milk, salt, and pepper in a mixing bowl. Pour the egg mixture over the ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 4 hours. I usually jut turn on the slow cooker before i got to bed and get up during the night to check it to make sure the edges aren’t it burning. My slow cooker gets super hot so I usually put mine on keep warm after a few hours.

Irene Milito