Use pre-cooked meats to save time. Spray your slow cooker with nonstick spray to prevent sticking. Don’t overcook the eggs—check for doneness around the 6-hour mark on low. Whisk eggs well to ensure even texture throughout.
Ingredients
1 (26 oz) bag frozen hash browns
1 pound breakfast sausage, cooked and crumbled
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
2 cups shredded cheddar cheese
12 large eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Directions
Spray your slow cooker with nonstick spray. Layer half the frozen hash browns in the bottom, followed by half of the sausage, peppers, onions, and cheese. Repeat with the remaining ingredients in the same order.
In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour the egg mixture evenly over the layered ingredients in the crock pot.
Cover and cook on low for 6 to 8 hours, or until eggs are fully set and cooked through.
Once done, give everything a gentle stir and serve warm.
For variations, swap sausage for bacon or ham, use different cheeses like Monterey Jack or pepper jack, or add chopped spinach or mushrooms for extra veggies. A dash of hot sauce or a side of salsa makes a great finishing touch.