Slow Cooker Breakfast Casserole

This easy slow cooker breakfast casserole combines hash browns, sausage, eggs, peppers, and cheese. It is a helpful option for holidays, brunches, family gatherings, or mornings when you need to feed several people.

Ingredients

• Cooking spray, butter, or oil for greasing the slow cooker
• 1 pound mild bulk breakfast sausage
• 1 (20-ounce) package shredded hash browns (thawed works best)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 medium red bell pepper, finely diced
• 8 large eggs
• 1/2 cup water
• Salt and black pepper, to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Optional Toppings

• Sliced green onions
• Diced tomatoes
• Diced avocado
• Extra shredded cheese
• Fresh salsa
• Sour cream

Directions

1. Lightly coat the inside of the slow cooker with cooking spray or butter.
2. Brown the sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Drain any excess grease.
3. Spread the hash browns evenly across the bottom of the slow cooker.
4. Sprinkle the cooked sausage over the potatoes.
5. Add the diced red pepper, cumin, garlic powder, salt, and pepper.
6. In a large bowl, whisk together the eggs and water until completely blended.
7. Pour the egg mixture evenly over the casserole ingredients.
8. Top with both shredded cheeses.
9. Cover and cook on Low for approximately 4 hours, or until the eggs are completely set in the center and reach an internal temperature of 160F.
10. Allow the casserole to rest for about 10 minutes before slicing and serving.
11. Top with your favorite garnishes and enjoy.