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Kristin's Crock Pot Breakfast Casserole


30oz bag frozen hash browns

1lb sausage, browned & drained

8oz shredded cheddar cheese

8oz shredded mozzarella cheese

6 green onions, sliced and divided in half

12 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper


Spray a large crock pot with non-stick spray then place half the hash browns into the bottom. Layer in half the cooked sausage, half the cheeses, and half the green onions, then repeat hash brown, sausage, and cheese layers. In a large bowl, whisk together eggs, milk, salt, and pepper, then drizzle over top. Cook on high for 4 hours, or low for 8 hours, or until eggs are set. Serve with remaining green onions, salsa, or guacamole.

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