Crockpot Breakfast Casserole: Sausage and Hash Browns

Heat olive oil in a skillet over medium-high heat. Add the sausage and cook until browned and crumbled.

In the same skillet, sauté the diced peppers and onions for 3–5 minutes until translucent and fragrant.

Spray the interior of the slow cooker with non-stick spray.

Spread half of the hash browns across the bottom, followed by a layer of the cooked sausage and veggie mixture. Top with the remaining hash browns.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, paprika, and garlic powder until homogenous.

Pour the egg mixture evenly over the potato and meat layers.

Sprinkle the shredded cheddar cheese evenly over the top.

Cover and cook on Low for 7–8 hours or on High for 3–4 hours until the center is set.

Garnish with sliced green onions before serving.