Crock Pot Breakfast

Ingredients:

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions
mushrooms
green peppers
green onions
ham
bacon

Biscuits and Gravy Breakfast Casserole

Ingredients:

10 oz tube of buttermilk biscuit dough

6 eggs

1 pkg powdered gravy pouch

1 lb sausage, any flavor

1 c cheese, shredded

1/2 c milk

salt and pepper, to taste

Preheat oven to 350. Take a 13x9-in pan and spray with cooking spray (or smear with butter). Cut biscuit dough into 1" pieces, and line the bottom of the pan.

Brown the sausage & drain.

Scatter the browned sausage over the biscuit pieces, then top with shredded cheese.

Whisk eggs and milk with a pinch of salt and pepper, then pour over the pan.

Make gravy according to instructions, and pour over the pan. Bake for 30-45 minutes, depending how hot your oven runs.

Cut and serve. It's delicious warm right out of the oven!