1 lb. sausage
1 bag (32 oz.) frozen shredded hash brown potatoes
1 dozen large eggs, slightly beaten (or 2 cartons of egg substitute)
3 cups cheddar cheese, shredded
Cook sausage and drain. Slice them up into bite size pieces. Then, place ⅓ of the hash browns in the bottom of the slow cooker followed by part of the cheese and topped by ⅓ of the sausage. Repeat this pattern until you’ve used all the sausage, hash browns and cheese or until the slow cooker is full.Then pour the eggs on top in the slow cooker.Turn the slow cooker on low for 7-9 hours. This is a wonderful recipe that can cook all night while you sleep!