Crockpot Breakfast Casserole

Start by lightly greasing the inside of a 6-quart slow cooker with cooking spray. This will help prevent sticking and make clean-up easier!

In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until everything is well combined. This will create a fluffy egg mixture that will soak into all the ingredients.

Next, spread the thawed hash browns evenly across the bottom of the crockpot. This will act as the foundation of your casserole.

Sprinkle the crumbled, cooked sausage over the hash browns. Then, add the diced onion and bell pepper on top of the sausage. This gives added flavor and color to your dish!

Carefully pour your mixed egg mixture over the layered ingredients in the slow cooker. Make sure it covers everything evenly.

Sprinkle 1/2 cup of the shredded cheddar cheese evenly on top of all the ingredients. Cheese makes everything better!

Cover the slow cooker with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. You’ll know it’s done when the eggs are fully cooked and the casserole is set.

During the last 15 minutes of cooking, sprinkle the remaining cheddar cheese on top and cover again to let it melt. Yum!

Once cooked, garnish your casserole with sliced green onions for a fresh touch. This adds a nice crunch as well!

Serve the casserole hot, scooping out portions with a spatula. Enjoy this hearty breakfast treat with family and friends!