Slow Cooker Hash Brown Breakfast Casserole

Slow Cooker Hash Brown Breakfast Casserole

Ingredients:
Cooking spray
4 cups frozen hash browns
12 eggs
1/2 cup lowfat milk
Mustard
Freshly ground black pepper
10 ounces low-sodium sausage, cooked
8 ounces cheddar cheese, shredded
2 garlic cloves, minced
1 medium onion, diced
1/2 red bell pepper, diced

Directions:
1. Spray the bottom of the slow cooker with cooking spray.
2. Crack the eggs into a large bowl. Add the milk, mustard, and black pepper and whisk until combined.
3. Spread half the hash browns in the slow cooker. Top with half each of the sausage, cheese, garlic, onion and bell pepper. Repeat the layers.
4. Pour the egg mixture over the layers.
5. Cover and cook on low 4 to 5 hours or on high 2 to 3 hours, until the eggs are set.