Breakfast in the Crock Pot

written by The Recipe Exchange | December 17, 2014

Ingredients

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll 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 large bowl. Mix well (and slowly) using a whisk. Add the milk. Go ahead and sprinkle in the ground mustard. 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. Add the whole bag of cheese. Mix it up well.

Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it’s spread evenly.

Turn the crock pot on low for 6-8 hours.

Some variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread, diced chiles, salsa, diced green onions, green or red peppers.