Breakfast casserole in a crock pot

I’m not sure why this would be any easier than baking it in the oven, but maybe some people want to sleep in.

Ingredients:

• 1 bag 26 oz. frozen hash browns
• 12 eggs
• 1 cup milk
• 1 tablespoon ground mustard
• 1 16 oz. roll sausage maple, sage or regular sausage.
• Salt and pepper
• 16 oz. bag shredded cheddar cheese

Directions:

• 1. Spray crock pot and evenly spread hash browns at the bottom.
• 2. Crack 12 eggs in a large bowl.
• 3. Mix well (and slowly) using a whisk.
• 4. Add the milk.
• 5. Go ahead and sprinkle in the ground mustard.
• 6. Add salt and lots of fresh pepper. Mix well and set aside.
• 7. Cook the sausage on high heat, drain and set aside.
• 8. Add sausage on top of hash browns.
• 9. Add cheese.
• 10. Mix it up well.
• 11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
• 12. Turn the crock pot on low for 6-8 hours. Some fun variations of this recipe. Before cooking (during prep) you can add: chunks of sourdough bread, diced chiles, salsa, diced green onions