Slow Cooker Hashbrown Breakfast Casserole

30oz pkg plain frozen shredded hash browns
4 already been cooked  sausage or diced ham
1/2 onion- diced
1 1/2 cups shredded cheese
12 eggs
1 cup skim milk
1 tsp kosher salt
1 tsp black pepper

Spray inside of slow cooker with cooking spray.  Dump in the whole package of hash browns.  Spread evenly & Break up big clumps.

In mixing bowl, mix eggs with milk, salt, pepper, cheese, and cut up meat and onions.  Pour over hashbrowns cook low 6-8 hours.  Done when the eggs are fully cooked and edges start to brown.

** when I made this I added more sausage and bacon.
Devin and I really liked it, but the kids were not big fans.

Pull Aparts

14-16 frozen RHOADES rolls
1 small pkg Cooked Butterscotch Pudding
Cinnamon
1 cube butter
3/4 cup brown sugar


Place rolls in bundt pan.  Sprinkle with 1/2 package of butterscotch pudding (dry powder), then sprinkle with cinnamon (maybe a tablespoon)

In a small sauce pan, melt butter and brown sugar, cook until well mixed together.  Pour over rolls. Cover lightly (I usually just use a clean towel) over night.  Bake at 325 for 25-30 minutes.  Dump upside down on plate to remove rolls.  Enjoy :)