- 1 bag (2lbs) Frozen shredded hash browns
- 1 lb Breakfast sausage
- 1 small Onion (chopped)
- 2 cups Cheddar cheese (grated)
- 1 Green pepper (chopped)
- 12 Eggs
- 1 cup Milk
- To taste Salt and pepper
- 1/4 cup Green onion (diced)
In a medium skillet, cook the sausage until done. Allow to cool slightly then chop into 1/2 inch cubes.
In your slow cooker layer the ingredients beginning with half the hash browns, half the sausage, half the onions, half the pepper and half the cheese. Repeat with the second half of the ingredients listed above.
Whisk the eggs and milk in a bowl then pour over the ingredients in the slow cooker.
Cook on the warm setting for 8 hours.
Season with salt and pepper then garnish with green onions. Serve and enjoy!