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- Preparing Time: 6 hours and 15 minutes
- Total Time: -
- Served Person: 12
- cooking spray
- 1 1/4 cups milk
- 1 tablespoon dry mustard
- 1 pinch salt and ground black pepper to taste
- 2 (16 ounce) packages breakfast pork sausage
- 16 eggs
- 3/4 tablespoon garlic powder
- 3/4 tablespoon onion powder
- 1 (24 ounce) package frozen hash brown potatoes, thawed
- 24 ounces shredded cheddar cheese
- Carbohydrate 13.7
- Cholesterol 323
- Fat 42.1
- Protein 34.1
- Sodium 1146
- Calories 571 calories;
Line a slow cooker with a slow cooker liner and spray with cooking spray. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl. Spread 1/3 hash browns, 1/3 cooked sausage, and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns, sausage, and Cheddar cheese. Pour egg mixture on top. Cook on Low until eggs are set, 6 to 8 hours.
