Breakfast Casserole in the Crock Pot

Ingredients

• 1 Bag 26 oz Frozen hash browns
• 12 Eggs
• 1 cup milk
• 1 tbsp Ground mustard
• 1 16 oz Roll sausage, maple, sage, or regular
• salt & pepper
• 16 oz. bag shredded cheddar cheese

Instructions

1. 1. Spray crock pot and evenly spread hash browns at the bottom.
2. 2. Crack 12 eggs in a large bowl.
3. 3. Mix well ( and slowly ) using a wisk
4. 4. add the milk.
5. 5. Go ahead and sprinkle in the ground mustard.
6. 6. Add plenty of salt and fresh pepper mix well and set aside.
7. 7. Cook the sausage on high heat, drain and set aside.
8. 8. Add the sausage on top of the hash browns.
9. 9. Throw in the bag of chedder cheese.
10. 10. Mix it up well
11. 11. Pour the egg mixture over everything in the crock pot. Using a wooden spoon, even everything out so it’s spread evenly.
12. 12. Turn the crock pot on low for 6-8 hours.