Ingredients:

  • 1 lb ground breakfast sausage
  • 20 oz frozen shredded hash browns
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 8 large eggs
  • 1 cup whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 2 cups shredded sharp cheddar cheese
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Brown the breakfast sausage in a skillet over medium heat until crumbled and browned. Drain excess grease, leaving approximately one tablespoon in the pan.
  2. Stir the diced onions and red bell peppers into the skillet with the sausage and sauté for 3–5 minutes until vegetables are softened.
  3. Grease the interior of a 6-quart slow cooker with melted butter.
  4. Spread the shredded hash browns evenly across the bottom of the slow cooker.
  5. Layer the cooked sausage and vegetable mixture directly on top of the potatoes.
  6. Sprinkle half of the shredded cheddar cheese over the sausage layer.
  7. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika until completely smooth.
  8. Pour the egg mixture slowly over the layers in the slow cooker, ensuring the liquid fills all gaps.
  9. Top the casserole with the remaining cheddar cheese.
  10. Cover and cook on Low for 7–8 hours or on High for 3–4 hours until the center is set and no longer jiggles.