Crock-Pot Sausage and Egg Breakfast Casserole
"Wake up to breakfast served!..."
INGREDIENTS
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2 lbs frozen shredded hashbrowns
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1 lb breakfast sausage, browned and drained
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1/2 cup yellow onions, diced (or 6 green onions, chopped)
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2 to 3 cups shredded cheese, mixture of cheddar and mozzarella preferred
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12 large eggs
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1/4 cup milk
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1/4 teaspoon dry mustard
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1/4 teaspoon garlic powder
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1 teaspoon salt
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1/2 teaspoon pepper
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More salt and pepper to season the hashbrown layers, to taste
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