slow cooker breakfast casserole with vegetables

From the Crockin Girls:

David said he could eat this for breakfast every single morning! It has lots of veggies, was easy to assemble and forget about so it was ready for dinner. Leftovers were wonderful for breakfast. I'm sure many different vegetable/flavor combinations could be tried! I'd love to try a Pappas (green chile and beans) flavor...

• 1 Pound Breakfast Sausage
• 1/2 Cup Fresh chopped mushrooms
• Fresh baby spinach (a couple of handfuls)
• 1 Chopped onion
• 1 chopped green pepper
• 1 peeled and chopped zucchini
• 1 Can diced tomatoes (I omitted)
• 12 Eggs (her recipe calls for 18 but I didn't have that many)
• 1 Cup Cheese
• 1 (32oz) Package Hash browns
• Salt and pepper to taste

Directions

1. Step One

   Lightly brown breakfast sausage

2. Step Two

   Layer half of the hash browns in the bottom of slow cooker, followed by 1/2 of sausage. The next layer will be all of the baby spinach, mushrooms, green pepper, zucchini and onions.

3. Step Three

   Repeat the first 2 layers (hash browns/sausage), and then top with diced tomatoes.

4. Step Four

   Whisk the 12 eggs in a bowl with a splash of milk, then pour over top.

5. Step Five

   Sprinkle cheese over top of casserole and cook on low for about 8 hours!