Slow Cooker Breakfast - cooking recipe

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

Preparation

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.