Breakfast Casserole in a Slow Cooker

Ingredients

• 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

Directions

Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.

Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.

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.

Cook on Low for 6 to 8 hours.