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Categories:Viewed: 39 - Published at: 6 years ago
Ingredients
- 26 oz frozen hashbrowns
- 12 eggs
- 1 cup milk
- 1 tbsp ground mustard
- 16 oz sausage
- 1 salt & pepper
- 16 oz shredded cheddar cheese
Method
- Spray crock pot & evenly spread frozen hashbrowns at bottom
- Crack 12 eggs in a large bowl
- Slowly with a whisk mix eggs well
- Add in milk to eggs
- Sprinkle in ground mustard to egg mixture
- Add plenty of salt & pepper & mix well
- Cook sausage on high and drain
- Add sausage on top of hashbrowns
- Add in cheese and mix well
- Poor egg mixture over everything
- Using wooden spoon, even everything out so it's spread evenly
- Cook in crock pot on low for 6-8 hours
