Crockpot Breakfast Casserole

Ingredients

• 1 (1 pound) bag frozen hash browns Southern-style, (thawed and drained)
• 2 (9-ounce) packs breakfast sausage links (casings removed)
• 1 pound bacon
• 1/4 cup green onions (thinly sliced)
• 12 large eggs (well beaten)
• 1 cup milk
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cheddar cheese (shredded - divided)
• 1 cup Mozzarella (shredded)
• 2-3 tablespoons green onions. (thinly sliced)

Instructions

1. Prep. Spray the inside of crockpot with nonstick cooking spray.
2. Cook. In a large skillet, brown and crumble the sausage (2 (9-ounce) packs). Remove to a paper towel-lined plate and set aside. Remove all the grease. Cook bacon (1 pound) in the same defatted skillet until brown and crispy. Drain on a paper towel-lined plate. Crumble.
3. Combine. To a mixing bowl add eggs (12), milk (1 cup), Italian seasoning (1 1/2 teaspoons), dry mustard (1 teaspoon), garlic powder (1/2 teaspoon), salt (1/2 teaspoon), and pepper (1/4 teaspoon), and whisk to combine. Stir in 1 1/2 cups cheddar; set aside.
4. Layer Remaining Ingredients. Spread the hash browns (1 (1 pound) bag) in an even layer on the bottom of the crock. Layer the sausage and bacon in the crock, over hashbrowns. Sprinkle green onions (2-3 tablespoons) evenly on top. Pour egg mixture layers.
5. Cook. Cover and cook on low, for 4 ½ to 6 ½ hours, or on high for 2 ½ to 3, or until the eggs are fluffy and set. Sprinkle top with remaining 1/2 cup cheddar and mozzarella (1 cup). Cover and cook just until cheese is melted.
6. Enjoy! Garnish with additional green onions, spoon out individual portions and serve!