Ingredients

1 Package (28 oz) frozen hash brown potatoes, thawed
1 1/2 Cups cheese, shredded, Mexican blend
1 Pound sausage, country style
12 Large eggs
1/2 Cup whole milk

Directions

Crumble and brown sausage in skillet. Remove from pan and pat off grease with paper towel.

Beat eggs in mixing bowl.

Spray inside of Crock-Pot® slow cooker with food release spray.

Layer items in Crock-Pot® slow cooker in order of ingredient list. Cook on low for 6 to 8 hours.

Serve with salsa, sour cream, salt and pepper to taste.

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