Prep: 15 mins Cook: 6 hrs 5 mins Total: 6 hrs 20 mins Servings: 12
“Wake up to a hot breakfast!”
1 (26 ounce) package frozen hash brown potatoes, thawed
1 (16 ounce) package bulk pork sausage
1 (16 ounce) package shredded Cheddar cheese
12 eggs, beaten
1 cup milk
1 tablespoon ground mustard
salt and ground black pepper to taste
Spray the crock of your slow cooker with cooking spray. Spread hash brown potatoes into the bottom of the crock.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over the hash brown potatoes; top with Cheddar cheese.
Beat eggs and milk together in a large bowl; add ground mustard and generously season with salt and pepper. Mix seasonings thoroughly into the egg mixture; pour over the cheese layer in the slow cooker.
Cook on Low for 6 to 8 hours.
I’ve used maple sausage, which is very good, too.
If you sleep more than 6 to 8 hours and lack the discipline to get up just to turn off the slow cooker (like myself), feel free to make this the day before and keep it on warm all night.
Per Serving: 382 calories; protein 22.8g 46% DV; carbohydrates 13.1g 4% DV; fat 30g 46% DV; cholesterol 248.5mg 83% DV; sodium 680.2mg 27% DV.