Slow Cooker Breakfast Casserole

1. 1

   Spray the insert of a 5-quart slow cooker with cooking spray.

2. 2

   Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, bell pepper and 1/4 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, until the potatoes begin to brown and the vegetables are tender, about 12 minutes.

3. 3

   Scatter the sausage evenly onto the bottom of the slow cooker. Top evenly with the potato mixture. Whisk together the eggs, milk and remaining 1/4 teaspoon salt in a large bowl until blended. Pour in the egg mixture. Sprinkle the cheese evenly over the egg mixture leaving a 1-inch border around the edges to prevent the egg mixture from sticking.

4. 4

   Cover and cook until the eggs are set, and a knife inserted in the center comes out clean, 2 1/2-3 hours on low or 2 hours on high.

5. 5

   Tip: Turkey breakfast sausage is a great alternative to higher-fat pork sausage and is equally as tasty.

* Per serving · 4 servings · Values may vary.

No additional tips available.