Breakfast Casserole in a Slow Cooker Recipe

Breakfast Casserole in a Slow Cooker Recipe

  • cooking spray
  • 1 (26 ounce) package frozen hash brown potatoes, thawed
  • 12 eggs, beaten
  • 1 cup milk
  • 1 tablespoon ground mustard
  • salt and ground black pepper to taste
  • 1 (16 ounce) package maple-flavored sausage
  • 1 (16 ounce) package shredded Cheddar cheese
  1. Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
  2. Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
  3. 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 hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
  4. Cook on Low for 6 to 8 hours.
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