Crockpot Breakfast Casserole - cooking recipe

Ingredients

Ingredients
1 (26 ounce) bag frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
16 ounces sausage
salt and pepper
16 ounces shredded cheddar cheese

Preparation

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. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of 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.
Variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread.
diced chiles.
salsa.
diced green onions.