Crock-Pot Sausage and Egg Breakfast Casserole

Ingredients

• 2 lbs frozen shredded hashbrowns
• 1 lb breakfast sausage, browned and drained
• 1/2 cup yellow onions, diced (or 6 green onions, chopped)
• 2 to 3 cups shredded cheese, mixture of cheddar and mozzarella preferred
• 12 large eggs
• 1/4 cup milk
• 1/4 teaspoon dry mustard
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• More salt and pepper to season the hashbrown layers, to taste

Instructions

1. Lightly grease the insert to a large (6 quart) slow cooker with nonstick spray.
2. Layer 1/3 of the hashbrowns on the bottom, then lightly sprinkle with salt and pepper. Top with 1/3 of the cooked sausage, then 1/3 of each the onions and cheese. Repeat layers two more times, ending with the cheese.
3. In a medium bowl, whisk together the eggs, milk and seasonings. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours. (Edges may brown.)
4. In a medium bowl, whisk together the eggs, milk and seasonings. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours. (Edges may brown.)
5. Serves 10-12

Notes