slow cooker breakfast casserole

 

Ingredients

• 1 lb breakfast sausage
• 32 of pkg frozen shredded hash brown potatoes
• 2 cups shredded sharp cheddar cheese
• 6 green onions, sliced
• 12 large eggs
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp pepper
• flour tortillas

Instructions

1. In large skillet, over medium heat, cook sausage until browned and crumbly, drain. 
2. Spray slow cooker with cooking spray and layer half of the hash browns in the slow cooker. Add half the cooked sausage, 1 cup cheddar cheese and half of the green onions; top with remaining hash browns. 
3. Layer the rest of the sausage, cheese, and green onions on top of the hash browns. 
4. Beat eggs well, mixing in milk, salt and pepper. Pour egg mixture over casserole. 
5. Cover and cook on low 7 hours or on high 3-4 hours.