Slow-Cooker Breakfast Sausage Casserole

If you love an all-American breakfast with hash browns, eggs, sausage and peppers, then this is the recipe for you! Besides being downright delicious, the cheesy casserole can cook overnight. Assemble all the ingredients in your slow cooker, set it on low and wake up to a hearty meal that's ready first thing in the morning for hungry houseguests.
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  • Level: Easy
  • Total: 8 hr 15 min (includes slow-cooking time)
  • Active: 30 min
  • Yield: 8 servings
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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
  1. 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.
  2. 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. 
  3. 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.  
  4. Sprinkle with sliced scallions and serve with hot sauce and ketchup.