Ingredients
- 1 pound lean breakfast sausage cooked and crumbled
- 30 ounces frozen shredded hash browns thawed
- 1 medium bell pepper diced
- 1 small onion diced
- 2 cups low-fat cheddar cheese shredded
- 12 large eggs
- 1 cup skim milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- Salt and pepper to taste
Instructions
- Grease a 6-quart Crock-Pot with cooking spray.
- Layer half of the cooked sausage, hash browns, bell pepper, onion, and cheese in the Crock-Pot. Repeat the layers, ending with cheese.
- In a large bowl, whisk together the eggs, skim milk, garlic powder, dry mustard, salt, and pepper. Pour the mixture evenly over the layered ingredients.
- Cover and cook on low for 7-8 hours, or until the eggs are set and the edges are golden brown.
