Crock Pot Breakfast Casserole

Crock Pot Breakfast Casserole SERVES 12 30 oz bag gluten-free frozen hash browns (I like Ore-Ida) 1 lb gluten-free sausage, browned & drained (I like Johnsonville) 8 oz shredded cheddar cheese 8 oz shredded mozzarella cheese 6 green onions, sliced and divided in half 12 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Spray a 6-quart crock pot with non-stick spray then place half the hash browns into the bottom. Layer in half the cooked sausage, half the cheeses, and half the green onions, then repeat hash brown, sausage, and cheese layers. In a large bowl, whisk together eggs, milk, salt, and pepper, then drizzle over top. Cook on high for 4 hours, or low for 8 hours, or until eggs are set. Serve with remaining green onions, salsa, or guacamole.