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Slow Cooker Breakfast Casserole
1 pound bulk Italian sausage
1 (26 ounce) package frozen hash-brown potatoes
1 (16 ounce) package shredded mozzarella cheese
1 cup milk
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
Spray the bottom of the inside of a slow cooker crock with cooking spray to coat.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Spread hash-brown potatoes into the bottom of the slow cooker crock to cover. Top with cooked sausage. Sprinkle mozzarella cheese over the sausage and stir.
Beat eggs in a large bowl until smooth; add milk and beat to integrate. Stir mustard, salt, and pepper into the egg mixture; stream over the potato mixture.
Cook on Low for 6 to 8 hours.
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