A hearty and flavorful breakfast casserole made in a slow cooker, perfect for starting your day with a warm and satisfying meal.
Grease the inside of your slow cooker with butter or non-stick spray.
Ensure the slow cooker is well-greased to prevent sticking and make cleanup easier.
Layer half of the hash browns, sausage, onion, bell pepper, and cheese in the slow cooker.
Distribute the ingredients evenly for consistent cooking.
Repeat the layers with the remaining ingredients.
Press down gently to compact the layers slightly.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
Whisk thoroughly to ensure the mixture is well combined.
Pour the egg mixture evenly over the layered ingredients in the slow cooker.
Pour slowly to allow the mixture to seep through the layers.
Cover and cook on low for 7-8 hours, or until the eggs are set and the casserole is cooked through.
Check for doneness by inserting a knife into the center; it should come out clean.
Serve warm, garnished with additional cheese or fresh herbs if desired.
Let the casserole cool slightly before serving to make slicing easier.
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