Crock Pot Breakfast Casserole
– 32 ounce bag of frozen shredded hash browns – 1 pound ground sausage, ham, or bacon; cooked and crumbled or diced – 12 eggs – 1 cup milk – 2 cups shredded Cheddar cheese – green onion or salsa (optional)
Cook on low 7-8 hours or high 2 1/2-3 hours or until eggs are set.
In a large bowl whisk together eggs and milk until blended. Pour over the hash browns and meat.
Spray your slow cooker with nonstick spray. Add frozen hash browns to the bottom and top with the meat.
Spread shredded cheese over the mixture.