Breakfast Casserole

This is a great casserole to prepare the night before in your slow cooker and let it cook all night and in the morning you have a delicious breakfast. This turned out really great and it made enough that we had enough for two days in a row (the kids didn't seem to mind having it reheated in the microwave the second day.)

Ingredients:

• 1 bag 26 oz. frozen hash browns (or make your own)
• 12 eggs
• 1 cup milk
• 1 tablespoon ground mustard
• 1 16 oz. roll sausage
• 1 can cream of mushroom or chicken soup
• Salt and pepper
• 1 1/2 - 2 cups of shredded cheese

Directions:
Spray your crockpot or use a liner. Layer the hashbrowns  at the bottom.  Then put on a pretty good layer of cheese.  Cook the sausage, drain, and layer on top of the cheese (you could also easily use diced ham, or cooked and chopped bacon)  Spread the can or soup, undiluted, on top.  Mix everything together. Then crack 12 eggs into a separate bowl, add the milk, ground mustard, salt and pepper and whisk together.  Pour the egg mixture over the contents of the crockpot.  Then turn on low for 6 - 8 hours and you wake up to a yummy, hot breakfast in the morning.  I wouldn't advise cooking it for longer than 8 hours or it will be to dark around the edges. 

I did have a picture of this but can't seem to locate it.  But I got the recipe from HERE and she has lots of pictures.