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).