The Essential Crockpot Breakfast Casserole for Effortless Entertaining

In a large skillet, cook the sausage and sauté the diced onion and bell pepper until softened.

Lightly grease the interior of a six-quart slow cooker.

Layer the bread cubes, cooked sausage, softened vegetables, and grated cheddar cheese in the slow cooker.

In a separate bowl, whisk together the eggs, milk, cream, and all seasonings until uniform.

Pour the custard mixture evenly over the casserole base, gently pressing down the bread.

Cover and refrigerate for at least four hours, or ideally, overnight, to allow the bread to fully hydrate.

In the morning, cook the casserole on the Low setting for five to six hours, or on High for three to four hours.

Serve immediately when the center is set and the internal temperature reaches 160 Fahrenheit.