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1
Crumble and brown breakfast sausage in a skillet over medium heat until no pink remains.
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2
Transfer to a paper towel lined plate to absorb excess grease.
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3
Spray the inside of a 5 quart crock pot with nonstick cooking spray.
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4
Break apart hash brown shreds in package.
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5
Dump hash browns and sausage into crock pot.
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6
Don't worry about stirring yet.
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7
In a large bowl beat eggs together with milk, salt, pepper, garlic powder and dried mustard until completely combined.
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8
Add the egg mixture and shredded cheese to crock pot.
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Stir until completely incorporated.
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10
Level top.
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11
Cover with lid.
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12
NOTE: You can divide your cheese if desired.
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13
Add 1 cup now, top with remaining 1 cup 30 minutes before serving to melt all over the top.
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14
Set crock pot on low for 6-8 hours (7 hrs for me).
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15
Now, go to bed and rest your pretty head knowing breakfast will be waiting on you in the morning.
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16
SHORTCUT: Don't wanna cook breakfast sausage?
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17
Chop up 1lb of thawed, pre-cooked sausage links.
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18
OPTIONAL mix-ins: I like to jazz it up sometimes for Southwest flair!
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19
1 small onion finely chopped, 1 medium bell pepper chopped (I prefer red), 1-2 jalapenos finely chopped, remove seeds for less heat.
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20
Up to 1/4 tsp cayenne pepper for even more heat if you're feeling adventurous.
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21
I like to cook the onion with the sausage.
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22
Just add bell pepper and jalapeno when you dump in the hash browns and sausage, add cayenne to the eggs.
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23
If you want to... Wrap it up in a flour tortilla with some salsa and sour cream and you've got a breakfast burrito on-the-go!
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24
;-) With all the extra liquid from the veggies it may need the full 8 hours so it's not too wet or potentially mushy.
