Breakfast Casserole from Kathy's Kitchen

This is definitely a favorite around our house. I’ve never tried the ground mustard. That comment was from the original writer of this recipe.

 

TOTAL TIME

6hrs 30mins

PREP 30 MINS

COOK 6 HRS

Cooks while you sleep! Sounds perfect for a Sunday morning or holidays and great for company! Some fun variations of this recipe. Before cooking (during prep) you can add: chunks of sourdough bread, diced chilies, salsa, diced green onions. Serve hot with a glass of orange juice and a side of toast.

SERVINGS 8

UNITS US

1

(26 ounce) bag frozen hash browns

12

eggs

1⁄2

cup milk

1

tablespoon ground mustard

16

ounces sausage (maple, sage or regular sausage.)

1

teaspoon salt

16

ounces shredded cheddar cheese

2

garlic cloves (minced)

1

large onion

1⁄2

teaspoon pepper

1⁄4

teaspoon nutmeg

Fast. Easy. Delicious. Made in 30 minutes or less

DIRECTIONS

Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl.

Mix well (and slowly) using a whisk.

Add the milk.

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.

Add plenty of salt -- and lots of fresh pepper. Mix well and set aside.

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

Add sausage on top of hash browns.

Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.

Mix it up well. Or good, depending on where you're from.

Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.

        Turn the crock pot on low for 6-8 hours.