Ingredients
Scale
- 1 pound ground sausage (pork, chicken, or turkey)
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 cup chopped bell peppers (any color)
- 1/2 cup diced onions
- 2 cups frozen hash browns
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by browning the ground sausage in a skillet over medium heat until fully cooked and browned. Drain excess fat and set aside.
- In a large bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper to create a fluffy egg mixture.
- Spray your Crock-Pot Family-Size Slow Cooker with non-stick spray. Spread the hash browns at the bottom, followed by cooked sausage, chopped bell peppers, onions, and shredded cheddar cheese. Pour the egg mixture evenly over the layered ingredients.
- Set the slow cooker to low and cook for approximately 4-6 hours, or until the eggs are set and casserole is hot throughout. Avoid opening the lid during the first few hours.
- Once cooked, garnish with fresh parsley if desired. Serve warm with toast or fresh fruit for a complete breakfast.
Notes
- You can substitute turkey or chicken sausage for leaner options.
- To prepare ahead, assemble the casserole the night before and refrigerate until ready to cook.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat in the microwave or oven for best results.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours
- Category: Breakfast, Brunch
- Method: Slow Cook
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg