Name: Slow-Cooker Breakfast Sausage Casserole
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT8H15M0.000S
Yield: 8 servings
Ingredients: 2 pounds breakfast sausage, casings removed, meat broken up; Nonstick cooking spray, for the slow cooker; One 30-ounce bag frozen shredded hash brown potatoes; 1 red bell pepper, finely diced; 1 orange bell pepper, finely diced; 2 cups (8 ounces) shredded mild Cheddar; 1 medium red onion, finely diced; 2 cups (8 ounces) shredded whole-milk mozzarella; 12 large eggs, lightly beaten; 1 cup whole milk; 1 teaspoon paprika; Kosher salt and freshly ground black pepper; 2 scallions, thinly sliced; Hot sauce and ketchup, for serving

Directions

Special equipment:

One 6-quart slow cooker

Cook the sausage in a large nonstick skillet over medium-high heat until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a bowl to cool slightly and discard any fat left behind in the skillet.
Coat the insert of a 6-quart slow cooker with cooking spray. Layer half of the hash brown potatoes with half the sausage. Toss the bell peppers with the Cheddar, red onion and 1 cup of the mozzarella. Layer half the mixture over the sausage, then repeat the layering with the remaining potatoes, sausage and vegetable-cheese mixture.
Whisk the eggs, milk, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes.
Sprinkle with sliced scallions and serve with hot sauce and ketchup.

Slow-Cooker Breakfast Sausage Casserole

Ingredients

Directions

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