1 26 oz frozen hashbrowns
12 eggs
1 c milk
1 T ground mustard
1 16 oz roll ground sausage
Salt & Pepper
16 oz bag shredded cheddar cheese
1. Spray crockpot with pam. Evenly spread hashbrowns on the bottom.
2. Whip eggs slowly with a whisk. Add milk.
3. Blend in dry mustard.
4. Add plenty of salt and pepper. Set aside.
5. Brown sausage. Add on top of hashbrowns.
6. Add cheese and stir the mixture well.
7. Pour the egg mixture over everything and mix with a wooden spoon. Spread everything out evenly.
8. Turn the crockpot on low for 6-8 hours.
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good day Connie!! i have been checking your blog on and off for some time:) i have recently moved to Utah. is that where you ladies are located? if so and you are welcome to more people at your exchanges, i would be very interested in finding out more. my email address is sewhappytogether6 at me dot com if you are open to contacting me. thank you. i hope to hear from you.
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