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Breakfast Casserole in the crock pot
Food & Drink
1 bag (32 oz) frozen shredded hashbrowns
1 lb hot sausage, cooked and crumbled
2 cups shredded cheddar cheese
1/4 cup grated parmesan cheese
1/2 cup milk
1 tsp garlic powder
1/2 tsp onion powder
In a 6-quart slow cooker, spread half of the frozen hashbrowns in the bottom. Top with half the sausage and half the cheese. Repeat layers. Whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour over hashbrown mixture.