Crockpot Overnight Breakfast Casserole

With the holidays quickly (too quickly!) approaching and schedules getting busier by the minute, I’m sure you’re looking to have one less thing to worry about (or at least I am!).  This Crockpot Overnight Breakfast Casserole can be the perfect answer to that request! You just put it in the slow cooker, go to sleep while it’s cooking, and serve it up in the morning!
With the holidays quickly (too quickly!) approaching and schedules getting busier by the minute, I’m sure you’re looking to have one less thing to worry about (or at least I am!).  This Crockpot Overnight Breakfast Casserole can be the perfect answer to that request! You just put it in the slow cooker, go to sleep while it’s cooking, and serve it up in the morning!

Ingredients
  • 1 30 oz package frozen shredded hash brown potatoes
  • 1/2 lb ground sausage I used Italian sausage, browned and drained
  • 1 lb bacon cooked and chopped
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 onion diced
  • 1 green pepper diced
  • 1 red pepper diced
  • 12 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon sugar

Instructions
  1. Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
  2. Layer half the hash browns in the bottom of the slow cooker.
  3. Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
  4. Whisk together eggs, milk, salt, pepper, and sugar