Crock Pot Breakfast Casserole

6 eggs, beaten
1/2 pounds mild sausage, browned and drained
1-1/2 cups milk
1 cup shredded sharp cheddar cheese
8 slices bread, torn into small pieces
1 teaspoon salt
1/2 teaspoon dry mustard
1 cup mozzarella cheese

Directions:
Combine all ingredients except mozzarella cheese and fold together . Pour into a greased slow cooker. Sprinkle shredded mozzarella cheese over top. Cover and cook one hour with high heat. Cook one more hour with low heat.

Camp Breakfast Hash

1/4 cup butter cubed
2 packs (20 oz. each) ready-to-cook hash browns
1 pack (7 oz.) brown-and-serve link sausages
1/4 cup chopped onion
1/4 cup chopped green pepper
12 eggs, lightly beaten
1 cup (4 oz.) shredded cheddar cheese

Directions:
Cut the sausages into 1/2 inch chunks. In a large skillet, melt the butter. Add hash browns, sausage chunks, onion and green pepper.  Cook uncovered over medium heat for 10-15 minutes, turning once, until potatoes are lightly browned. Push the potato mixture to the outer edge of the skillet. Pour the eggs into the center of the skillet.  Cook and stir until the eggs are completely set. Season with salt and pepper. Top with cheese. Cover and cook for a minute or two, until cheese is melted. 8 servings.

Notes:
Everyone will want seconds.

Good Morning Sausage and Egg Casserole

1 pound sausage
2 to 3 slices bread, cut into 1/2-inch cubes (about 2 cups)
2/3 cup diced green and red peppers
1 cup shredded sharp cheddar cheese
6 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard

Directions:
In a heavy skillet, crumble the sausage and cook over medium heat until well browned. Remove from heat and drain well. Spray an 11x7-inch baking dish with non-stick cooking spray. Spread bread cubes across bottom of dish. Spread peppers and cooked sausage over the bread cubes; top with shredded cheese. In a bowl, combine eggs, milk , salt, and mustard. Whisk together until well blended; pour over the cheese. Bake 30 to 40 minutes or until egg mixture is set. Remove from oven and let stand for 5 minutes before cutting into squares. Serve hot and refrigerate any leftovers. Makes 6 servings.