Slow-Cooker Hashbrown Casserole

Ingredients

• 12  eggs beaten
• 1  bell pepper diced green
• 1 pound sausage meat drained
• 32 oz hash browns shredded frozen
• 1 cup milk 
• 1  onion diced
• 1 teaspoon pepper 
• 1 teaspoon salt 
• 1.5 cup cheddar cheese shredded

Equipment

• bowl
• slow cooker

Directions

1. Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese.
2. Beat eggs, milk, salt and pepper together in a large bowl; pour over top.
3. Cover and cook on low setting for 10 hours.