01 -
Make sure the crockpot is lightly coated with a bit of butter or some non-stick spray so your food doesn't stick.
02 -
Grab a skillet, throw in the mushrooms, and cook them over medium heat just until they soften—takes about 3 to 5 minutes. Pull off the heat and let them hang out until you need them.
03 -
Add half your hash browns to the bottom of the slow cooker. Scatter over half the crumbled sausage or bacon, then toss in onion, and bell pepper, pile on some mushrooms, and sprinkle half the shredded cheese. Do it all again with what’s left.
04 -
In a big bowl, break the eggs and whisk them together with milk, garlic powder, paprika, black pepper, and a bit of salt until it’s all blended.
05 -
Carefully pour the egg mix all over everything in the slow cooker, making sure it soaks through every layer.
06 -
Pop the lid on and let it cook. Keep it on low for 7–8 hours, or if you’re in more of a rush, use high for about 3–4 hours. You want the eggs set and the whole thing holding together.
07 -
Let it sit for a bit before cutting. Top with chopped green onions or parsley if you feel fancy. Best when it’s still warm.