Crock Pot Hash Brown Casserole

With the focus squarely on Christmas dinner, it is easy to forget that there will be a table full of hungry mouths to feed early in the morning. Instead of resorting to short-order cook status, wake up to the comforting aroma of cheesy hash brown casserole. This crock pot take on a classic hash brown casserole is creamy, cheesy, and packed with potato flavor.

SERVES : 8 to 10

INGREDIENTS

Cooking spray
4 large eggs
1 cup whole milk
8 ounces sour cream
4 ounces cream cheese, at room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground mustard
1 pound uncooked pork sausage, casings removed
1 tablespoon unsalted butter
1 small onion, diced
1/2 medium red bell pepper, diced
1 (30-ounce) package frozen shredded hash browns (do not thaw)
2 cups shredded sharp cheddar cheese (8 ounces), divided

INSTRUCTIONS

Coat a 6-quart slow cooker generously with cooking spray.
Place the eggs, milk, sour cream, cream cheese, salt, pepper, and mustard in a large bowl and whisk until smooth and thoroughly combined; set aside.
Place the sausage in a large skillet over medium-high heat and cook, breaking up the meat into small pieces with a wooden spoon, until browned and cooked through, 7 to 8 minutes. Using a slotted spoon, transfer the sausage to the slow cooker.
Return the skillet to medium heat and add the butter. Add the onion and bell pepper and sauté until soft and golden-brown, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits, 5 to 6 minutes total. Transfer the onion and bell pepper to the slow cooker.
Add the frozen hash brown potatoes and 1 cup of the cheddar cheese and stir to combine. Pour in the egg mixture and stir until completely incorporated, then spread into an even layer.
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