Slow Cooker Breakfast Casserole

I'm late posting this but I wanted to be sure to share the recipe because we loved it and I'm sure we'll be making it again.

We made this as a part of the brunch we had back at our house to celebrate after Haley's baptism.  It worked out nicely that it could fit different diets.  Some made breakfast tacos and some had it by itself.

Let's Get Crafty!

1 bag 30 oz frozen hashbrowns

1 1/2 sausage, browned 

1 cup diced peppers

2 cups cheese blend of your choice

18 eggs
1 cup milk

I used a crockpot liner to make cleanup a breeze.  

Layer it up:

Hashbrowns on the bottom 

Cooked sausage on top of that along with the diced peppers and cheese 

Then I set it aside to make sure the sausage completely cooled before adding the egg mixture

Whisk together the eggs and milk and pour it over the top

We put the lid on and kept it in the fridge until it was ready to start cooking.

Cook on low 7-8 hours.  

Haley usually wakes up to eat around 3 and that timing worked great to start the cooking and be in line with when we were going to be getting back from church.

Thanks for stopping by!  I hope everyone has a great day!!