Breakfast Casserole (Slow Cooker)
- 1 26 oz. bag frozen hash browns
- 12 eggs
- 1 cup milk
- 1 tablespoon ground mustard
- 1 16 oz. roll sausage
- salt and pepper
- 16 oz. bag shredded cheddar cheese
Spray slow cooker. Evenly spread hash browns at the time.
Crack 12 eggs in a large bowl. Mix well (and slowly) using a whisk. Add milk. Sprinkle with ground mustard. Add salt and pepper to taste.
Cook sausage on high heat and drain. Add to slow cooker. Add cheese. Mix well. Pour egg mixture into the slow cooker. Spread evenly.
Cook on LOW for 6 to 8 hours.