Have your breakfast ready and waiting Christmas morning with this easy and delicious casserole.
1 bag– 26 oz. frozen hash browns
1 cup milk
1 tablespoon ground mustard (this is a dry or powdered mustard)
16 oz. of sausage, maple, sage or any type sausage you want to use
Salt and pepper to taste
16 oz. bag shredded cheddar cheese (2 bags of 2 cups per bag)
Directions: 1. Spray crock pot and evenly spread hash browns at the bottom. 2. Crack 12 eggs in a large bowl. 3. Mix well (and slowly) using a whisk. 4. Add the milk. 5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I’ve come to love (and use) this in most of my recipes. 6. Add plenty of salt…. …and lots of fresh pepper. Mix well and set aside. 7. Cook the sausage on high heat, drain and set aside. 8. Add sausage on top of hash browns. 9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there. 10. Mix it up well. 11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it’s spread evenly. 12. Turn the crock pot on low for 6-8 hours. Some fun variations of this recipe. Before cooking (during prep) you can add: chunks of sourdough bread diced, Chile’s, salsa, diced green onions, jalapenos (to the egg mixture)