CROCKPOT BREAKFAST CASSEROLE

Crockpot Breakfast Casserole made with hash browns, eggs, cheese, onion, and your choice of sausage, bacon, or ham. Great for company. You can throw it in the night before and wake up to breakfast.

INGREDIENTS

• 1 lb cooked ground sausage, diced ham, or cooked and crumbled bacon
• 1 30 (ounce) bag frozen or fresh shredded hash browns, (if frozen slightly thaw in the microwave)
• 1 cup diced white onion
• 1 (4 ounce) can diced green chiles
• 3 cups shredded cheddar cheese
• 12 large eggs
• 1 cup milk
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

INSTRUCTIONS 

1. If using sausage, brown in a large skillet breaking up into pieces with a spatula until no longer pink. Let cool. If using bacon, cook in a large skillet until brown. Drain and crumble.
2. In a large bowl, mix the hash browns, meat, onions, and chiles.
3. In a 6 to 8 quart slow cooker, layer 1/3 of the hash brown mixture, add salt and pepper. Layer with one cup of cheese on top. Repeat two more times ending with cheese.
4. In a separate bowl, whisk together the eggs, milk, mustard, salt and pepper. Pour on top of the hash browns.
5. Cook on low for 6-8 hours or high for 3-4 hours until eggs are set. Serve with salsa and sour cream if desired.