Crockpot Egg Casserole

Ingredients

• 32 ounce(s) bag frozen hash brown potatoes
• 1 pound(s) sausage, browned and drained
• 1 onion, chopped
• 1 1/2 cup(s) shredded cheddar cheese
• 12 eggs
• 1 cup(s) whole milk
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) pepper

Preparation

1. Spray inside of crock pot with nonstick cooking spray. In small skillet, brown sausage. Drain well (I rinse my sausage with hot water then drain - removes a lot of the fat and calories!) Place 1/3rd of the hash browns in the slow cooker. Add 1/3 or the sausage then cheese. Repeat layers ending with the cheese. In a large bowl,beat the eggs milk and seasonings until well blended. Pour over the layers in the slow cooker, cover and turn to low. Cook for 10-12 hours until casserole is set and eggs are thoroughly cooked. .