Slow Cooker Breakfast Casserole

Instructions

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   Step 1: Prepare the slow cooker

   Grease the inside of a 6-quart oval slow cooker generously with butter or cooking spray, or use a slow cooker liner.

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   Step 2: Cook the sausage

   Brown the sausage with the onion and bell pepper in a large skillet over medium-high heat for 6 to 8 minutes, breaking the sausage into crumbles, until no pink remains. Drain off the fat.

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   Step 3: Layer

   Spread one third of the hash browns across the bottom of the slow cooker. Top with one third of the sausage mixture and one third of the cheese. Repeat the layers twice more.

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   Step 4: Add the eggs

   Whisk the eggs, milk, salt, pepper, garlic powder and mustard until well combined. Pour evenly over the layers and press down gently so the hash browns are mostly moistened.

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   Step 5: Cook

   Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours. Do not lift the lid until near the end. Egg dishes cook unevenly in slow cookers, and the edges can brown or turn rubbery if cooked too long.

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   Step 6: Check doneness

   The casserole is done when the center is set with no liquid egg, a knife inserted in the center comes out clean, and an instant-read thermometer reads at least 160°F (71°C). If it is not done, cook another 20 to 30 minutes and check again.

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   Step 7: Rest and serve

   Turn off the slow cooker, remove the lid, and let the casserole stand 10 minutes so it sets further. Scoop out portions and top with green onions.