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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |