1-Getting this slow cooker breakfast casserole just right starts with simple steps that anyone can follow. Begin by cooking and crumbling the meat, such as bacon, sausage, or ham, and leave 1 tablespoon of fat in the pan for extra flavor. If you prefer a milder onion taste, soften the finely diced white onion in that fat or oil before proceeding.

2-Grease a 6-quart slow cooker to prevent sticking, then layer half of the hash browns, meat, onions, peppers, and cheese. Repeat the layers, finishing with cheese on top, but remember not to stir for even cooking. Whisk together the 12 eggs, 1 cup of milk, and seasonings including 1½ teaspoons of dry mustard powder, 1 teaspoon of salt, 1 teaspoon of garlic powder, and ½ teaspoon of black pepper then pour this mixture over the layers.

3-First, prepare all ingredients by dicing vegetables, shredding cheese, and whisking eggs and milk together in a bowl. Lightly grease the slow cooker insert with cooking spray or butter to prevent sticking. Layer the diced potatoes evenly on the bottom of the slow cooker to create a hearty base.

4-Add the chopped bell peppers and onions on top of the potatoes for even cooking and flavor distribution. Pour the egg and milk mixture evenly over the layered vegetables to allow the eggs to soak into the layers. Sprinkle shredded cheddar cheese and season with salt and pepper uniformly across the top.

5-Cover and cook on low for 7-8 hours or on high for 3-4 hours, adjusting based on your slow cooker’s performance. Let the casserole rest uncovered for 15 minutes before serving to evaporate excess moisture. This method ensures a firm texture and allows for variations, like using different meats or omitting peppers if needed.