Breakfast Casserole in Crock Pot

• 26 oz frozen hashbrowns
• 12 eggs
• 1 cup milk
• 1 tbsp ground mustard
• 16 oz sausage
• 1 salt & pepper
• 16 oz shredded cheddar cheese

1. Spray crock pot & evenly spread frozen hashbrowns at bottom
2. Crack 12 eggs in a large bowl
3. Slowly with a whisk mix eggs well
4. Add in milk to eggs
5. Sprinkle in ground mustard to egg mixture
6. Add plenty of salt & pepper & mix well
7. Cook sausage on high and drain
8. Add sausage on top of hashbrowns
9. Add in cheese and mix well
10. Poor egg mixture over everything
11. Using wooden spoon, even everything out so it's spread evenly
12. Cook in crock pot on low for 6-8 hours

hashbrowns, eggs, milk, ground mustard, sausage, salt, cheddar cheese

Taken from cookpad.com/us/recipes/336478-breakfast-casserole-in-crock-pot (may not work)