Crock Pot Breakfast Casserole

By Peggio

Ingredients

• 1 bag frozen hash browns
• Since Tim doesn't eat white potatoes, I peeled and shredded about 8 red potatoes, but I'll be the first to tell you it's not as tasty.
• 12 eggs
• 1 cup milk
• 1 tablespoon ground mustard
• 1 16 oz. roll sausage
• I've used the maple sausage, and I really liked. This time I just used regular.
• Salt and pepper
• 16 oz. shredded cheddar cheese

Details

Servings 8
Preparation time 15mins
Cooking time 495mins
Adapted from allkindsofyumm.com

Preparation

Step 1

Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl.

Mix well (and slowly) using a whisk.

Add the milk.

Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.

Add plenty of salt....

...and lots of fresh pepper. Mix well and set aside.

Cook the sausage on high heat, drain and set aside.

Add sausage on top of hash browns.

Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.

Mix it up well.

Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out.

Turn the crock pot on low for 8-10 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread

diced chiles

salsa

diced green onions