Sausage, Hash Brown and Cheddar Breakfast Casserole
Modified from Brown Eyed Baker
32 oz frozen shredded hash browns
16 oz breakfast sausage, cooked and crumbled
1 small onion, diced (they used green onions, I used regular)
12 oz cheddar cheese, shredded
1/4 cup milk
1/4 tsp garlic powder
1 tsp salt
1/2 tsp pepper
Additional salt and pepper
Grease the inside of a 6 quart slow cooker. Layer 1/3 of hash browns on bottom, then season with salt and pepper. Top with 1/3 of cooked sausage, and then 1/3 of each of onions and cheese. Repeat two more times, ending with cheese. (I read this wrong on the recipe and did 1/2 and it was fine.)
In a large bowl, whisk eggs, milk, garlic powder, salt and pepper. Pour egg mixture over the top of the layered casserole. Cook on low for 6-8 hours (edges will brown). Store leftovers in fridge.
Makes 12 servings (this makes a LOT).