Food and Recipes Slow Cooker Recipes Herbed Sausage Breakfast Casserole Recipe This casserole is full of traditional breakfast ingredients, but it's hearty enough to serve any time of day. Start by browning the sausage. You'll have to watch it carefully to ensure it doesn't overcook. It should take around 8 to 10 minutes for the sausage to brown and turn crumbly. Don't toss that grease once the sausage is done! You'll cook the peppers and onions in the drippings to give them an even deeper flavor. Layer the ingredients in the bottom of a lightly greased slow cooker. The order is important here. Start with the hash browns, then add the cooked sausage and vegetables. Pour the egg, milk, and herb mixture next. Finish with a sprinkling of cheese. Remove the lid for the last 10 minutes of cooking to set the casserole. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on November 17, 2016 Print Share Share Tweet Pin Email Active Time: 27 mins Total Time: 4 hrs 37 mins Yield: 8 to 10 serves Ingredients 2 (16-oz.) packages sausage 1 red bell pepper, minced 1 sweet onion, minced 3 garlic cloves, minced Vegetable cooking spray 1 (28-oz.) package frozen sea salt, onion, garlic, and white pepper shredded hash browns, thawed (such as Alexia) 1 (12-oz.) can evaporated milk 12 large eggs 1/2 cup chopped fresh basil 1/4 cup chopped fresh parsley 2 cups (8 oz.) shredded sharp Cheddar cheese Garnish: fresh flat-leaf parsley leaves Directions Brown sausage in a large skillet over medium-high, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve 2 tablespoons drippings in skillet. Cook pepper and onion in hot drippings over medium until tender. Add garlic, and cook 1 minute. Lightly grease a 6-quart slow cooker with cooking spray. Place hash browns in slow cooker. Top with cooked sausage and vegetable mixture. Whisk together milk and eggs until frothy. Stir in basil and parsley. Pour over sausage mixture. Sprinkle with cheese. Cover and cook on LOW for 4 hours or until beginning to set. Remove lid and cook 10 minutes. Print