Slow Cooker Breakfast Casserole

Ingredients

• Cooking spray
• 1 pound bulk Italian sausage
• 1 (26 ounce) package frozen hash-brown potatoes
• 1 (16 ounce) package shredded mozzarella cheese
• 12 eggs
• 1 cup milk
• 1 tablespoon ground mustard
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

Spray the bottom of the inside of a slow cooker crock with cooking spray to coat.

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 hash-brown potatoes into the bottom of the slow cooker crock to cover. Top with cooked sausage. Sprinkle mozzarella cheese over the sausage and stir.

Beat eggs in a large bowl until smooth; add milk and beat to integrate. Stir mustard, salt, and pepper into the egg mixture; stream over the potato mixture.

Cook on Low for 6 to 8 hours.