Crock Pot Breakfast Casserole

I made this a couple weekends ago.  It was very simple and tasty.  Because there are only two of us, I only made a half recipe, but it would be just a easy to make the whole recipe, and it would be great if you have a house full of people to feed.  You put everything into the crock pot the night before, and you have a fresh hot breakfast ready and waiting the next morning.

Crock Pot Breakfast Casserole
adapted from Everyday Dishes

Ingredients:

• 1 lb. sausage
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• sliced mushrooms
• fresh spinach
• 12 large eggs
• 1 cup milk
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. turmeric
• 1/4 tsp. ground mustard
• 30 oz. bag frozen hash browns
• 2 cups shredded cheddar

Directions: 

1. Brown sausage with onion and garlic; add mushrooms and brown.  Add spinach and cook until wilted.  Set aside.
2. Beat eggs in bowl.  Add milk and seasonings.
3. Grease 4 or 5 qt crock pot.   Pour hash browns into crock pot and then add eggs and sausage mixture.  Stir together and then add 1-1/2 cups cheese.  Sprinkle remaining cheese on top.
4. Cover and cook on low overnight.

The original recipe was to be mixed up and refrigerated overnight and then baked in the morning.  I wasn't sure how it would work in the crock pot exactly so I doubled the milk.  I think that was just about right.  I also added a bit more cheese, because it seemed like the right thing to do.

I'll definitely make this again.