Slow Cooker Sausage and Egg Casserole

Breakfast is definitely my favorite meal of the day! So nothing is better than having breakfast for dinner! You can also put this in the slow cooker before bed and wake up to a delicious meal! This is also a great way to use up some eggs and other things in the fridge!

Slow Cooker Sausage and Egg Casserole

Ingredients:

2 lbs frozen hashbrowns
1 lb breakfast sausage, browned and drained
1/2 up yellow onions, diced
3 cups shredded cheese (I used 2 cups of cheddar and mozzarella mix and 1 cup of 4 state cheddar)
12 large eggs
1/4 cup milk
1/4 tsp dry mustard
1/4 tsp garlic powder
1 tsp salt
1/2 tsp pepper

Directions:

1. Pour frozen hashbrowns in bottom of slow cooker.

2. Brown up sausage and cut into bite size pieces.

3. Layer onion, sausage, and cheese on top of hashbrowns.

4. Mix eggs, milk, mustard, garlic powder, salt, and pepper together. Pour mixture over slow cooker layers.

5. Cook on low for 6-8 hours or high for 3-4 hours.

6. Enjoy!! Then enjoy again for breakfast the next day! :)