Slow Cooker Breakfast

Ingredients

• Cooking spray
• 1 (26 ounce) package frozen hash brown potatoes, thawed
• 1 (16 ounce) package bulk pork sausage
• 1 (16 ounce) package shredded Cheddar cheese
• 12 eggs, beaten
• 1 cup milk
• 1 tablespoon ground mustard
• Salt and ground black pepper to taste

Directions

Spray the crock of your slow cooker with cooking spray. Spread hash brown potatoes into the bottom of the crock.

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 the hash brown potatoes; top with Cheddar cheese.

Beat eggs and milk together in a large bowl; add ground mustard and generously season with salt and pepper. Mix seasonings thoroughly into the egg mixture; pour over the cheese layer in the slow cooker.

Cook on Low for 6 to 8 hours.