Slow-Cooker Recipe: Hash Brown Breakfast Casserole

Mother of two Stephanie O'Dea gave herself a challenge: Use a slow cooker every day for a year to feed her family. What began as a way to save time and money turned into 365 days of good eats.

For more information on "GMA's" Slow Cooker Recipe Challenge, click here.

Check out two of her recipes below and visit for more.

VIDEO: Stephanie ODea offers some tips and recipes from her blog and upcoming cookbook.Play

Hash Brown Breakfast Casserole

30-ounce package of plain frozen hash brown (shredded) potatoes
4 previously cooked sausage, or leftover diced ham (I used chicken and apple sausage)
½ onion, diced
1 green bell pepper, diced
1½ cups shredded cheese
12 eggs
1 cup skim or fat-free milk
1 teaspoon kosher salt
1 teaspoon black pepper

I used a 6-quart slow cooker for this recipe.

Spray the inside of your crock pot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut-up sausage and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours, or on high for 3-4. It's done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

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