Crock-Pot Breakfast Casserole
- 1 (26oz) bag frozen Hash Browns
- 12 eggs
- 1 cup of milk
- 1 tablespoon ground mustard
- 16 oz. sausage
- salt and pepper
- 16 oz. shredded cheddar cheese
Spray crock pot before using. Evenly spread hash browns at bottom.
Break 12 eggs in large bowl. Beat with a whisk. Add
milk and set aside.
Cook sausage, drain. Place sausage on top of hash
browns, then add cheese and mix well. Pour egg mixture over everything in
crock pot. Smooth out mixture.
Turn the crock pot on low for 6-8 hours.