Crockpot Breakfast Casserole for Easy Mornings

Cook the bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble. Discard most of the bacon fat, leaving about 1 tablespoon in the pan.​

Add sausage, diced onion, green pepper, and red pepper to the skillet. Cook over medium heat, breaking up the sausage, until the meat is browned and the vegetables are tender. Drain off excess fat.​

Generously grease a 6 quart (or larger) slow cooker with cooking spray or butter.​

Spread half of the frozen hash browns evenly over the bottom of the crock.​

Top with half of the sausage and vegetable mixture, half of the crumbled bacon, and 1 cup of shredded cheddar cheese.​

Repeat with the remaining hash browns, sausage mixture, and bacon. Reserve the final 1 cup of cheese for later.​

In a large bowl, whisk together eggs, milk, sour cream, salt, and black pepper until smooth.​

Pour the egg mixture evenly over the layered ingredients in the slow cooker, letting it soak down into the layers.​

Cover and cook on LOW for 6 to 8 hours, or on HIGH for 2 to 3 hours, until the center is set and the edges are lightly browned. The middle should reach at least 74°C / 165°F.​

Sprinkle the remaining 1 cup of cheese over the top, cover, and let sit on WARM (or with the heat off) for 5 to 10 minutes until melted.​

Rest for another 5 to 10 minutes, then slice into squares and serve warm straight from the crock.​