Slow-Cooker Sausage and Egg Breakfast Casserole

Crock Pot Easy - Barb Creer

12     eggs 3/4     cup evaporated milk 1/2     teaspoon crushed red pepper flakes 1/2     teaspoon salt 1/4     teaspoon freshly ground black pepper 1     cup shredded Cheddar cheese (4 oz) 1     cup shredded Colby cheese (4 oz) 1/2     cup chopped green onions 1     bag (20 oz) refrigerated cooked shredded hash brown potatoes 1     lb bulk pork sausage, cooked, drained 1/2     cup chopped roasted red peppers or chopped red bell pepper •    Spray a  4- to 5-quart slow cooker with cooking spray. •    In medium bowl, beat eggs, evaporated milk, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses. •    Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers. •    Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set. •    Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted.