INGREDIENTS

12 ounces (1 package) breakfast sausage roll (hot and spicy recommended)

1 cup green onions, chopped

1 cup fresh mushrooms, thinly sliced

1 sweet red bell pepper, finely chopped

1 green bell pepper, finely chopped

30 ounces (1 package) frozen shredded hash brown potatoes

1 ½ cups shredded cheddar cheese

12 eggs

1 cup milk

½ tsp salt

1/8 tsp pepper

INSTRUCTIONS 

1. Cook and crumble sausage until done. Drain, and set aside
2. In a bowl, combine green onions, mushrooms, red and green pepper, and set aside
3. Spray the interior of a 5- to 6-quart slow cooker with vegetable cooking spray
4. Layer one-third of the hash browns, then sausage, then vegetable mixture and then cheese into crock. Repeat layers twice
5. In a large bowl, beat the eggs, milk, salt and pepper. Pour over layered ingredients
6. Cover and cook on low for 7 to 8 hours or until thermometer inserted into center reads 160º

Recipe courtesy of Farm Flavor