Ingredients
10
10 servings
- •cooking spray
- •1 pound bulk Italian sausage
- •1 (26 ounce) package frozen hash-brown potatoes
- •1 (16 ounce) package shredded mozzarella cheese
- •12 eggs
- •1 cup milk
- •1 tablespoon ground mustard
- •1 teaspoon salt
- •½ teaspoon ground black pepper
Instructions
- Spray the bottom of the inside of a slow cooker crock with cooking spray to coat.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Spread hash-brown potatoes into the bottom of the slow cooker crock to cover. Top with cooked sausage. Sprinkle mozzarella cheese over the sausage and stir.
- Beat eggs in a large bowl until smooth; add milk and beat to integrate. Stir mustard, salt, and pepper into the egg mixture; stream over the potato mixture.
- Cook on Low for 6 to 8 hours.
Nutritional Facts
Per 10 servings
- Calories: 386
- Carbohydrate: 18g
- Fat: 27g
- Fiber: 1g
- Protein: 27g
- Sugar: 2g
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