Slow Cooker Breakfast

8 ingredients
4 steps

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

  1. 1
    Spray the crock of your slow cooker with cooking spray. Spread hash brown potatoes into the bottom of the crock.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Cook on Low for 6 to 8 hours.

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