Savory browned sausage, softened onion, and sweet red bell pepper build the base of this hands-off breakfast bake, all layered together and soaked in a rich, well-seasoned egg custard. The slow cooker does the heavy lifting here, coaxing everything into a set, sliceable casserole with golden, melty cheddar on top and gently smoky, savory flavor throughout thanks to garlic powder, dried mustard, and smoked paprika. A scattering of fresh chives at the end adds a bright, herby finish that cuts through all that richness. It's an ideal make-ahead option for feeding a crowd at brunch without babysitting the stove, and it holds up beautifully whether you're serving it straight from the slow cooker or portioning it into bowls. This one's a genuinely solid pick for a gluten free breakfast spread, easy enough for a lazy weekend morning and hearty enough to satisfy a hungry table.
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Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles, until browned and no pink remains, about 6–8 minutes. Transfer the sausage to a plate, leaving about 1 tbsp of drippings in the skillet.
Return the skillet to medium heat. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Remove from heat.
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