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Breakfast Casserole

32 oz pkg. frozen shredded hash browns
1 lb sausage - I prefer sage - browned and drained
1 onion, peeled and finely diced
1 pkg sliced mushrooms
1 green bell pepper, seeded and diced
1 1/2 c. shredded cheddar cheese - I prefer mild
1 dozen eggs
1 c. milk
1 T. salt
1 T. pepper
In greased slow cooker, layer 1/3 of hash browns, sausage, onion, green pepper, mushrooms, and cheese. Repeat with 2 more layers. Top with final layer of cheese. In bowl, mix eggs, milk, salt, and pepper. Pour over all layers on top. Cover and cook on low for 10 hours. 
Serves 6-8, depending on appetite.
Served with biscuits, toast, or English muffins and orange juice. 
Note: Can add spinach or other vegetables as long as they are not a vegetable that "grows" in flavor such as broccoli.

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