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15 minutes
365 minutes
380 minutes
- 1 (26 ounce) package frozen hash brown potatoes, thawed
- 12 eggs, beaten
- 1 cup milk
- 1 tablespoon ground mustard
- salt and ground black pepper to taste
- 1 (16 ounce) package maple-flavored sausage
- 1 (16 ounce) package shredded Cheddar cheese
- Prepare the slow cooker by generously spraying it with cooking spray. Arrange the hash browns in an even layer at the bottom of the crock.
- Combine eggs, milk, mustard, salt, and black pepper, then whisk until smooth in a bowl.
- Preheat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, about 5-7 minutes; then drain the grease. Spread the sausage over the hash browns, top with Cheddar cheese, and pour the egg mixture over the cheese.
- Simmer gently for 6 to 8 hours.
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