Slow Cooker Sausage Breakfast Casserole

Ingredients:

• 900 g raw pork breakfast sausages, remove casings, mash the mince
• 1 package (850 g) frozen grated frying potatoes
• 1 red bell pepper, finely diced
• 1 orange bell pepper, finely diced
• 2 cups (220 g) grated mild cheddar
• 1 medium red onion, finely diced
• 2 cups (220 g) grated whole milk mozzarella
• 12 large eggs, lightly beaten
• 1 cup whole milk
• 1 teaspoon paprika
• 2 green onions, thinly sliced
• Hot sauce or ketchup, for serving
• Special equipment: 6 liter slow cooker.

Preparation:

1. In a large nonstick skillet, cook the sausage over medium-high heat until cooked through, 6-8 minutes. Using a slotted spoon, transfer the sausage to a bowl to cool slightly and drain any excess fat from the skillet.
2. Spray a 6-quart slow cooker with cooking spray. Layer half the shredded potatoes and half the sausage. Mix the bell peppers with the cheddar, red onion, and 1 cup of mozzarella. Spoon half the mixture over the sausage, then repeat the layers with the remaining potatoes, sausage, and cheese and vegetable mixture.
3. In a large bowl, combine the eggs, milk, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then pour the mixture into the slow cooker. Sprinkle with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set, about 7 hours. Turn off the slow cooker, remove the lid, and let the casserole rest for about 10 minutes.
4. Sprinkle with chopped green onions and serve with hot sauce and ketchup.