Ingredients
|
12
eggs
32
oz bag of
frozen shredded hash browns, defrosted and rinsed
1
lb sausage,
bacon or ham (or any combo you like)
1
cups milk
1
cups sour
cream
1
tsp dry
mustard
1
tsp garlic
powder
salt and pepper to
taste
2
cups cheddar
cheese, shredded
|
Directions
Cook
meat, drain and crumble. Set aside.
Spray
6 qt. slow cooker with non-stick spray or use liner for slow cooker.
Put
in half the potatoes followed by half of the meat. Sprinkle with half the
cheese. Repeat.
Mix
together eggs, milk, sour cream and seasonings. Pour this mixture over the top
of ingredients in crock pot.
Cook
on low for eight hours. (Check this after four hours, because you might need to
turn your crock pot down to low to keep the sides from burning!)
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