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Ingredients 0/10
What Makes This Recipe So Good
Kitchen Advice
- Avoid lifting the lid frequently while cooking to keep the temperature consistent.
- Use day-old bread for better texture, as it absorbs the eggs without becoming mushy.
Directions
Lin your slow cooker with a liner and give it a quick spray with cooking spray to keep things from sticking. Next, heat up a large skillet over medium-high heat and cook the sausage, breaking it up as it browns, until it’s nice and crumbly—this usually takes about 5 to 7 minutes. Drain off any grease and set the sausage aside. In a bowl, whisk together the eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper until everything is well combined. Now, layer a third of the hash browns, then a third of the cooked sausage, and a third of the shredded cheddar cheese in the bottom of the slow cooker. Repeat these layers two more times, finishing with cheese on top. Pour the egg mixture evenly over everything. Cover and cook on low for 6 to 8 hours, or until the eggs are fully set and ready to enjoy.
Creative Serving Ideas
How To Save Leftovers
