Ingredients
- cooking spray
- 2 (16 ounce) packages breakfast pork sausage
- 16 eggs
- 1 ¼ cups milk
- 1 tablespoon dry mustard
- ¾ tablespoon garlic powder
- ¾ tablespoon onion powder
- 1 pinch salt and ground black pepper to taste
- 1 (24 ounce) package frozen hash brown potatoes, thawed
- 24 ounces shredded Cheddar cheese
Why This Recipe Is A Favorite
Kitchen Advice
- Stir the eggs and milk mixture thoroughly to ensure even cooking.
- Check the bake towards the end of cooking time to avoid overcooking and drying it out.
Directions
Lin your slow cooker with a liner and give it a quick spray with cooking spray to keep things from sticking. Next, heat a large skillet over medium-high heat and cook the sausage, breaking it up as it browns, which should take about 5 to 7 minutes. Once it's cooked through, drain off the grease and set the sausage aside. In a bowl, whisk together the eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper until everything is well combined. Now, layer one-third of the hash browns in the bottom of the slow cooker, followed by one-third of the cooked sausage and a third of the shredded Cheddar cheese. Repeat those layers two more times, then pour the egg mixture evenly over the top. Cover and cook on low for 6 to 8 hours, or until the eggs are fully set and the dish is cooked through.
