Crockpot Breakfast Casserole

Ingredients

28 ounces package of frozen hash browns
1 cup (1 medium) diced green bell pepper
1 cup (1 medium) diced red bell pepper
½ cup diced sweet yellow onion
1 pound (2 cups) cooked and crumbled mild breakfast sausage
1 pound (1¼ cups) cooked and crumbled smoked bacon
3 cups freshly shredded sharp cheddar cheese
12 large eggs
¾ cup half and half
1 tablespoon onion powder
1½ teaspoons kosher salt
1 teaspoon cracked black pepper

Directions

Generously spray a 6 to 7-quart crock pot with nonstick cooking spray.

Spread the frozen hash browns in the bottom of the prepared crockpot.

Sprinkle the green and red diced bell peppers and the diced onion over the hash browns.

Sprinkle the cooked sausage and cooked bacon over the diced vegetables.

Sprinkle the freshly shredded cheese over the meat layer.

Add the 12 eggs, half and half, onion powder, kosher salt, and cracked black pepper to a large mixing bowl. Whisk to combine completely.

Pour the egg mixture over the cheese layer. Cook on low for 8 hours. Serve while hot.