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Crockpot Breakfast Casserole


1 – 26 oz. bag frozen hash browns

1 dozen eggs

½ cup milk

1 T. ground mustard

16 oz. sausage

1 t. salt

16 oz. shredded cheddar cheese

2 garlic cloves, minced

1 large onion chopped

½ t. pepper

¼ t. nutmeg



Spray crockpot with PAM and evenly spread hash browns on the bottom.

Mix all the eggs in a large bowl using a whisk.

Add the milk.

Sprinkle in the ground mustard.  Add the salt and pepper.

Mix well and set aside.

Cook the sausage on high heat, drain and set aside.

Add the sausage on top of the hash browns.

Add the cheese.

Pour the egg mixture over everything in the crock pot.  Spread evenly.

Cook on low for 6-8 hours.

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