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Slow Cooker Breakfast Casserole
Recipe by Crevolyn Wiley
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1 (30-ounce) bag frozen hash browns 1 (1-pound) package sausage, browned and drained 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese 12 eggs 1/2 cup milk 1/2 teaspoons salt 1/4 teaspoon pepper Spray a large slow cooker with non-stick spray or line with slow cooker bag. Put 1/2 each of the hash browns, sausage and cheeses; then repeat with the other half. In a large bowl, whisk together the eggs, milk, salt and pepper.