Breakfast casserole in the crock pot! Cooks while you sleep! Sounds perfect for a Sunday morning and great for company!

This overnight crock pot breakfast casserole makes getting out of bed totally worth it – your hearty, nutritious breakfast cooked while you slept! Hash brown potatoes, eggs, and ham team up in this easy breakfast casserole along with lots of shredded cheddar cheese and seasonings.

Chopped green onions and red and green bell peppers season the casserole. Mild chile peppers may be used as well, or change it up even more with some Tex-Mex seasonings. Feel free to tailor the casserole to suit your family’s tastes.

Refrigerated hash brown potatoes (Simply Potatoes) were used in the pictured casserole but frozen, partially thawed hash browns may be used, and they might even help extend the cooking time slightly. See the tips and variations for some substitution ideas and optional add-ins.

Ingredients:

• 1 bag 26 oz. frozen hash browns
• 12 eggs
• 1 cup milk
• 1 tablespoon ground mustard
• 1 16 oz. roll sausage
• maple, sage or regular sausage.
• Salt and pepper
• 16 oz. bag shredded cheddar cheese

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. Or good, depending on where you’re from.
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.