1 bag frozen hash browns
12 eggs
1 cup milk
1 T. ground mustard
salt and pepper
1 (16 oz.) sausage roll (Kaden & Kendall think it could use more :) )
1 (16 oz.) bag shredded cheddar cheese
Grease crock pot and spread hash browns evenly at the bottom. Crack eggs in a large bowl and beat well with a whisk. Add the milk and ground mustard, salt and pepper; mix well and set aside. Cook the sausage on high heat, drain and put on top of hash browns. Then add the cheese and mix well. Pour the egg mixture over everything and mix again. Cook on low for 6 - 8 hours or high 3 - 4 hours.
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