Slow Cooker Breakfast Casserole
Description
Slow Cooker Breakfast Casserole
Ingredient
- 6 large eggs
- 1 lb frozen diced hash browns
- 1 lb breakfast sausage, cooked and crumbled
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Direction
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced onions, green bell peppers, and red bell peppers to the skillet. Saute for 5-7 minutes, until the vegetables are softened.
3. In a separate skillet, cook the breakfast sausage until browned and crumbled. Drain any excess fat.
4. In a small bowl, beat the eggs together with the salt, black pepper, garlic powder, and dried thyme.
5. In a slow cooker, layer half of the frozen hash browns on the bottom.
6. Then add half of the sauteed vegetables and half of the cooked breakfast sausage on top of the hash browns.
7. Sprinkle half of the shredded cheddar cheese on top of the sausage and vegetables.
8. Repeat the layers with the remaining hash browns, vegetables, sausage, and cheese.
9. Pour the beaten eggs over the top of the casserole.
10. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
11. Once the casserole is cooked, let it cool for a few minutes before serving.
12. Cut into slices and serve warm. Enjoy your delicious and easy Slow Cooker Breakfast Casserole!
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