1 1/2lbsmild or spicy breakfast sausagecooked and crumbled
132 ozpackage frozen diced hash brown potatoesthawed
1bunchgreen onionsthinly sliced, save some for garnishing
12largeeggs
1cupheavy cream
1TbspDijon mustard
1 1/2tspseasoned salt
1 1/2tspgranulated garlic
1- 1 1/2tspblack pepper(adjust to taste)
1 tsponion powder
few dashes hot sauceoptional
3cupsshredded cheddar cheese or colby jack cheesedivided use
cherry tomatoes, halved
Instructions
In a large skillet cook sausage on medium high heat until no pink remains. Drain excess fat from pan.
Spray the liner of a 5 or 6 quart slow cooker with cooking spray. Press 1/3 of hash browns onto the bottom of the crockpot. Top with 1/2 cooked sausage, 1/2 green onions and 1 cup shredded cheese.
Repeat, layers with hash browns, remaining sausage, green onions and 1 cup cheese. Finish with final 1/3 hash browns.
In a medium bowl, whisk together eggs, heavy cream, Dijon, seasoned salt, granulated garlic, black pepper, onion powder and a few dashes of hot sauce. Pour egg mixture evenly over hash browns in crockpot. Use the back of a spoon to gently press hash browns into the eggs. (They won't be covered at first.)
Cover and cook on low for 6-8 hours or on high for 3-4. (If possible, midway through cooking gently press hash browns down into the egg mixture.)
At the end of cooking, uncover and sprinkle the top with reserved 1 cup cheese. Let stand for 5 minutes until cheese melts.
Cut into pieces and serve garnished with green onions and cherry tomatoes.
Notes
You can add diced red and green bell pepper or jalapeno pepper for heat with the green onions layer.
You can use any flavor of cheese that you enjoy in the same amount.