Ingredients:

  • 1 lb breakfast sausage, browned and drained
  • 30 oz frozen shredded hash browns
  • 2 tbsp unsalted butter, melted
  • 1/2 cup diced green onions
  • 8 large eggs
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Generously coat the inside of your 6-quart crockpot with non-stick spray to ensure a clean release.
  2. Spread half of the frozen hash browns across the bottom. Drizzle with melted butter and sprinkle with half of the salt and pepper.
  3. Evenly distribute the browned sausage over the potatoes.
  4. Sprinkle half of the shredded cheddar and half of the green onions over the meat.
  5. Layer the remaining hash browns on top to create a sturdy middle section.
  6. In a bowl, whisk together eggs, milk, garlic powder, and the remaining salt and pepper until smooth and pale yellow.
  7. Carefully pour the egg mixture over the layers, ensuring it seeps into the gaps.
  8. Finish with the remaining cheese.
  9. Cover and cook on Low for 4 hours.