Here's the recipe for Breakfast Casserole. Enjoy

1 pound ground pork sausage

1 pound bacon (I use regular, as opposed to turkey)

1 (28-ounce) package frozen country-style hash browns, thawed

2 cups (8 ounces) shredded sharp cheddar cheese

12 large eggs, lightly beaten

1 cup milk

3 teaspoons salt

2 teaspoon pepper

1/2 teaspoon dry mustard

Cook sausage in a medium nonstick skillet until it crumbles and is no longer pink. Drain and pat dry with paper towels.

Drain water from hash browns and place hash browns in a lightly greased (Pam) 6-quart slow cooker. Spoon sausage over hash browns ; sprinkle with cheese.

Whisk together eggs and remaining 4 ingredients; pour over cheese.

Cover and cook on LOW 3 hours.Over the last hour, stir every 15 minutes or so to make it less gooey.

30 minutes before it's finished, cook up the bacon in a skillet until it is crispy. Pat dry with paper towels and tear apart, placing in slow cooker. Eyeball the size of the pieces you break apart. Whatever seems a size that you'd want to eat.

After the 4 hours are up, uncover and let stand 15 minutes. Makes 6 to 8 servings.</blockquote>

When I mix it every 15 minutes or so for the last hour I just keep letting the time tick by until it looks like something I want to eat (not mushy, a bit dry, you be the judge).