Crockpot Breakfast Casserole (Easy & Foolproof Recipe)

Generously grease the inside of a 6-quart slow cooker with butter or non-stick spray.

In a skillet over medium-high heat, cook the sausage, chopped onion, and bell pepper until the meat is browned and cooked through. Drain any excess grease.

Spread half of the frozen hash browns on the bottom of the prepared slow cooker. Top with half of the sausage mixture and half of the cheese. Repeat the layers.

In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.

Pour the egg mixture evenly over the layers in the crockpot. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set in the center.