This recipe is one that I recently pulled back out because it's SO EASY and so so so good! I love that I can prep it the night before and wake up to my house smelling delish and it's the perfect thing to put in the crockpot before an early morning because you wake up and it's ready!
What You'll Need
What You'll Need
- 1 dozen eggs
- 1 cup milk
- 2 lbs of frozen hashbrown potatoes (my package was 30 oz... it's fine!)
- 1 lb breakfast sausage, cooked
- 1/2 cup diced onion
- 3 cups shredded cheddar
- 1/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- extra salt and pepper
What you'll do
Step 1) Beat your eggs, add in the milk, mustard, salt and pepper and beat one more time.
Step 3) Layer 1/3 of the hashbrowns, 1/3 of the onion, 1/3 of the sausage and 1/3 of the cheese. Sprinkle on a little extra salt and pepper. Repeat two additional times (you should end on cheese).
Step 4) Pour the eggs over the layers, cook on low for 8 hours (the eggs should be set)
SO SO SO EASY!!!! I'd love to hear what you think if you try it!
Happy Wednesday, friends!
What You'll Need
- 1 dozen eggs
- 1 cup milk
- 2 lbs of frozen hashbrown potatoes (my package was 30 oz... it's fine!)
- 1 lb breakfast sausage, cooked
- 1/2 cup diced onion
- 3 cups shredded cheddar
- 1/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- extra salt and pepper
What you'll do
Step 1) Beat your eggs, add in the milk, mustard, salt and pepper and beat one more time.
Step 3) Layer 1/3 of the hashbrowns, 1/3 of the onion, 1/3 of the sausage and 1/3 of the cheese. Repeat two additional times (you should end on cheese).
Step 4) Pour the eggs over the layers, cook on low for 8 hours (the eggs should be set). Keep warm, the end.
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