Slow Cooker Italian Breakfast Casserole

Ingredients 1 20 oz. package shredded hash browns 1 pound Italian sausage, cooked and drained 12 eggs, beaten 1 cup milk 1 cup mozzarella cheese, grated, divided 3/4 cup cheddar cheese, grated, divided 1 white onion, chopped 1 red bell pepper, seeds removed, diced 1 green bell pepper, seeds removed, diced 1 tablespoon Italian seasoning 1 teaspoon salt 3/4 teaspoon garlic powder 1/2 teaspoon freshly ground pepper

Instructions 1. Lightly grease your slow cooker with non-stick spray. 2. Spread half of hash browns out on the bottom of slow cooker and top with half of browned sausage, onion and peppers. 3. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese on top of the veggies, then repeat with another layer of potatoes, sausage, onions and peppers. 4. Evenly sprinkle remaining cheese over everything. 5. Whisk eggs and milk together in a large bowl, then add in Italian seasoning, garlic powder, salt and pepper. 6. Pour mixture over everything in the slow cooker, then cover and cook on high for 4-5 hours, or low for 8-9 hours.

Description This is a great buffet dish.

Servings

12

Notes

I was intrigued by the concept of basically a large omelet in a slow cooker. It works!

Source 12 Tomatoes adaption of recipe from the Seasoned Mom