Ingredients
1 lb. frozen bag hash brown potatoes diced or shredded
1 cup onion diced small
1 1/2 cups bell pepper any color or a mix, diced small
1 lb. turkey sausage hot or mild, cooked and crumbled
1 1/2 cups shredded cheddar cheese
12 large eggs
3/4 cup milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes optional
Topping ideas:
extra shredded cheese
diced tomatoes or salsa
sour cream or Greek yogurt
diced avocado
chopped green onions
chopped fresh cilantro or parsley
hot sauce
Instructions
Place the frozen hash brown potatoes in the bottom of your slow cooker. (I don’t use cooking spray but you can if you’re worried yours might stick.)
Place the chopped onion and peppers on top of the potatoes.
Next, layer the cooked sausage in the crock pot and top with the shredded cheese.
In a medium bowl, whisk together the eggs and remaining ingredients (but not the toppings).
Pour the egg mixture over the other ingredients in the slow cooker.
Put the lid on and cook for 8-9 hours on low.
Serve with desired toppings and enjoy!
Notes
If you are using thawed hash brown potatoes, this will probably cook in 7-8 hours.You can substitute pork sausage if you prefer. You could also replace the sausage with diced ham or cooked, crumbled bacon.
I use skim or 2% milk, but you could use a milk substitute or use half-and-half for a richer dish.
The toppings are optional but really help make this casserole look gorgeous and bring a bright, fresh taste as well.