Slow Cooker Breakfast Casserole

INGREDIENTS

1 pound ground pork sausage

1 32-ounce bag frozen hash browns

2 cups shredded sharp cheddar cheese

12 large eggs, lightly beaten

1 cup milk

1 tsp. coarse salt

1 tsp. black pepper

1/2 tsp. dry mustard

DIRECTIONS

Cook sausage in a medium nonstick skillet until it crumbles and is no longer pink.  Drain and pat dry with paper towels.  Place hash browns in a lightly greased slow cooker.  Spoon sausage over hash browns; sprinkle with cheese.

Whisk together eggs, milk, salt, pepper, and mustard.  Pour over the cheese.

Cover and cook on low 4 1/2-5 hours or until set.  Uncover and let stand 15 minutes before serving.

Serve with a fresh fruit salad!

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