½cupyellow onions, diced (or 6 green onions, chopped)
2to 3 cups shredded cheese, mixture of cheddar and mozzarella preferred
12large eggs
¼cupmilk
¼teaspoondry mustard
¼teaspoongarlic powder
1teaspoonsalt
½teaspoonpepper
More salt and pepper to season the hashbrown layers, to taste
Instructions
Lightly grease the insert to a large (6 quart) slow cooker with nonstick spray. Layer ⅓ of the hashbrowns on the bottom, then lightly sprinkle with salt and pepper. Top with ⅓ of the cooked sausage, then ⅓ of each the onions and cheese. Repeat layers two more times, ending with the cheese.
In a medium bowl, whisk together the eggs, milk and seasonings. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours. (Edges may brown.)