Breakfast in the Slow-Cooker

Ingredients

• 26 ounce frozen hash browns
• 12 Egg
• 1 cup milk
• 1 tablespoon Mustard Ground
• 16 ounce Sausage Roll (any flavour)
• Salt and pepper
• 16 ounce Cheddar cheese shredded

Instructions

1. Spray Crock pot and evenly spread hash browns on the bottom.
2. In a large bowl, crack 12 eggs and mix well with a whisk. Add milk, sprinkle dry ground mustard over egg mixture. Add salt and pepper.
3. Cook sausage on high heat in a fry pan, drain and set aside.
4. Add sausage to crock pot, on top of hash browns. Add the cheddar cheese on top of the sausage. Mix well.
5. Pour egg mixture into the crock pot, using a wooden spoon, spread mixture evenly through the crock pot.
6. Turn the crock pot on low and cook for 6-8 hours.
7. *Variations: Before cooking add chunks of sourdough bread, diced chiles, salsa, or green onions