YIELD: 8-10 SERVINGS OVERNIGHT SLOW COOKER BREAKFAST CASSEROLE CREATE PINTEREST PIN Overnight slow cooker breakfast casserole is perfect for a delicious, hearty and super satisfying make-ahead breakfast or brunch dish! PREP TIME20 minutes COOK TIME8 hours TOTAL TIME8 hours 20 minutes INGREDIENTS 1 lb. frozen bag hash brown potatoes (diced or shredded, see notes) 1 cup onion, diced small 1 1/2 cups bell pepper (any color or a mix), diced small 1 lb. turkey sausage (hot or mild), cooked and crumbled (see notes) 1 1/2 cups shredded cheddar cheese 12 large eggs 3/4 cup milk of choice (see notes) 1 teaspoon kosher sea salt 1/2 teaspoon black pepper 1/2 teaspoon ground mustard / or; 1 tsp of honey mustard 1/4 teaspoon garlic powder 1/4 teaspoon red pepper flakes (optional) OPTIONAL TOPPINGS: Extra shredded cheese, diced tomatoes or salsa, sour cream or Greek yogurt, diced avocado, chopped green onions, chopped fresh cilantro or parsley, hot sauce, etc. INSTRUCTIONS Place the frozen hash brown potatoes in the bottom of your slow cooker. (I don’t use cooking spray or a liner bag, but you can if you’re worried yours might stick.) Place the chopped onion and peppers on top of the potatoes. Next, layer the cooked sausage in the crock pot and top with the shredded cheese. In a medium bowl, whisk together the eggs and remaining ingredients (but not the toppings). Pour the egg mixture over the other ingredients in the slow cooker. Put the lid on and cook for 8-9 hours on low. Serve with desired toppings and enjoy! NOTES
