Hashbrown Breakfast Casserole

With Thanksgiving this week, and Christmas just a month after that, I thought I would share a crock pot recipe that will help you if you have to feed breakfast to some company staying with you during the holidays. That's right, breakfast! In the crock pot! Amazing! Or this would also work for a holiday brunch you may be having or attending. Now, the recipe in itself isn't anything mind-blowing, it is pretty basic ingredients, but the fact that it is ready when you wake up, and that people can help themselves on their own (sometime hectic) holiday morning schedule, is the great thing about it. Be warned that you will smell this in the middle of the night whenever you wake in bed, if you choose to cook on low overnight. It smells great, but I think it made my body wake up earlier than I wanted to on a weekend morning! Haha!

Hashbrown Breakfast Casserole

Cooking spray
1 - 30oz package frozen shredded hashbrowns
12 eggs, whisked
1 cup milk
2 Tbsp seasoning salt
1 tsp black pepper
2 cups shredded cheddar cheese
1 lb. COOKED sausages, cut up or ground up (I used ground turkey breakfast sausage, or you can use traditional sausage links or patties) OR leftover ham, diced
1/2 onion, diced
1 green bell pepper, diced

Use a 6 quart slow cooker. Spray the inside of the stoneware with cooking spray (don't forget to do that!). Dump in the whole package of shredded hash browns, breaking up any clumps. In a medium mixing bowl, whisk the eggs with the milk, then add seasonings, meat, cheese and veggies. Pour everything on top of the hasbrowns in the pot. Cook on low for 6-8 hours, or high for 3-4. The casserole is done when the eggs are fully cooked and the edges start to brown a bit.