Slow Cooker Breakfast Casserole 26 oz. frozen hash browns 12 eggs 1 cup milk 1 tablespoon ground mustard 1 16 oz. roll sausage Salt and pepper 16 oz. bag shredded cheddar cheese Spray crock pot spread hash browns at the bottom Whisk eggs, milk, ground mustard, plenty of salt & fresh pepper in bowl Cook the sausage, drain, and add sausage on top of hash browns. Add cheese Mix well. Pour the egg mixture over everything. Using a wood spoon, spread evenly. Cook on low for 6-8 hours.
Clean Eating Prep Ahead: Eggs in Muffin Tins. Simply spray a muffin pan with olive oil cooking spray ( or wipe down each cup with Olive Oil , crack an egg into the cup, add seasoning ( a dash of hot sauce, salt & pepper, onion powder… ) and a few bits of leftover vegetables. In this case, leftover spinach. If you like, you can use a plastic fork to slightly scramble each egg in the cup.