Overnight Slow Cooker Breakfast Casserole

Ingredients

• 1 lb bulk pork breakfast sausage
• 1 lb bag frozen diced hash brown potatoes
• 1/2 yellow onion, diced
• 2 bell peppers, diced
• 2 cups cheddar cheese, grated
• 12 eggs
• 1/3 cup half-and-half
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup green onions, chopped, for garnish (optional)

Preparation

1. In a skillet over medium heat, brown the sausage until fully cooked, breaking it apart with a wooden spoon. Remove from heat and set aside.
2. Grease inside of slow cooker with nonstick spray.
3. Arrange frozen hash browns in the slow cooker, followed by the onions, bell peppers, cooked sausage, and cheddar cheese.
4. In a medium bowl, whisk together the eggs and half-and-half and season with salt and pepper. Pour over ingredients in slow cooker, but do not stir.
5. Cover and cook until eggs are set, 6-8 hours on low or 2 hours on high.
6. Garnish with green onions, if desired, and serve. Enjoy!