Slow Cooker Breakfast Casserole Ingredients and Directions:


2lb bag of frozen hashbrowns
1lb breakfast sausage (browned)
1 medium sized onion (chopped)
2-3 cups Shredded Cheese (or more)
12 Large Eggs (Beaten)
1/4 Cup Milk
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/4 tsp Ground Mustard
1/4 tsp Garlic Powder
Plus extra Salt and Pepper for layers


Brown Sausage and drain. Set aside
Dice onion. Set aside.
Beat eggs, and add mustard, garlic, salt, pepper, and milk.
Spray inside of slow cooker with non-stick cooking spray.
Layer starting with hash browns, followed by onions, then sausage, then cheese. Season layers with additional Salt and Pepper. Repeat layers three times.
After all layers are finished, pour egg mixture over top of layers.
Set your slow cooker to low, and let it go for six hours.

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