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26 oz. frozen hash browns
1 c. milk
16 oz. roll sausage
16 oz. shredded Cheddar cheese
12 eggs
1 Tbsp. ground mustard
salt and pepper to taste

Spray crock-pot; spread hash browns evenly on the bottom. Whisk the
eggs; add milk, mustard, salt and pepper. Cook sausage; drain. Add
sausage to top of hash browns. Add cheese on top of sausage; mix
well. Pour egg mixture in and mix well using wooden spoon. Turn
crock-pot on low for 6 to 8 hours. This can be made the day of and
kept on low overnight.

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