Crockpot Breakfast Casserole
Submitted by Sue Lowes on Jun 26, 2013

Easy to assemble breakfast that cooks all night.

Servings:
8

Complexity:   
Very Easy

Total Time:
All night

Ingredients:
1 bag 26 oz frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16oz roll sausage
maple, sage or regular sausage
salt and pepper
16 oz bag shredded cheddar cheese

Directions:
Spray crock pot and evenly spread hash browns at the bottom.
Crack 12 eggs in a bowl.
Mix well (and slowly) using a whisk
Add the milk
Go ahead and sprinkle in the ground mustard.
Add salt and pepper. Mix well and set aside.
Cook the sausage on high heat, drain and set aside.
Add sausage on top of hash browns.
Sprinkle the whole bag of cheese over the sausage.
Mix well and then pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it is spread evenly.
Turn crock pot on low 6 to 8 hours.

Cook's Notes:
Variations---put in chunks of sourdough bread, diced chilies, salsa or diced green onions.