Sausage & Potato Breakfast Casserole

2 pounds ground sausage, Cooked and strained well
1 pkg. (26-32oz.) frozen cubed hash brown potatoes
2 cups shredded mozzarella cheese
2 cup extra sharp cheddar cheese
12 eggs
1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Spray a 6 quart slow cooker with cooking spray. 
2. Layer 1/2 of potatoes on the bottom of slow cooker.
3. Top with half of the sausage, mozzarella and sharp cheese. Repeat layering.
4. Beat eggs, milk, salt and pepper in a large bowl with a wire whisk until well blended.
5. Pour evenly over potato-sausage mixture.
6. Cook on LOW for 8 hours or on HIGH for 4 hours or until eggs are set.

Source: Andrea's Country Home Cookin

Overnight Apple Oatmeal

2 sliced apples
1/3 cup brown sugar
1 teaspoon cinnamon
2 cups oats (old-fashioned)
4 cups water

1. Throw 2 sliced apples, 1/3 cup brown sugar, 1 teaspoon cinnamon in the bottom of the crock pot.
2. Pour 2 cups of oatmeal and 4 cups water on top. Do NOT stir!
3. Cook over night for 8-9 hours on Low.

Source: Pia Recipies

Sausage and Egg Breakfast Casserole

2 lbs frozen shredded hashbrowns
1 lb breakfast sausage, browned and drained
1/2 cup yellow onions, diced (or 6 green onions, chopped)
2 to 3 cups shredded cheese, mixture of cheddar and mozzarella preferred
12 large eggs
1/4 cup milk
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
More salt and pepper to season the hasbrown layers, to taste

1. Lightly brease the insert to a large (6 quart) slow cooker with nonstick spray.
2. Layer 1/3 of the hashbrowns on the bottom, then lightly sprinkle with salt and pepper. 
3. top with 1/3 of the cooked sausage, then 1/3 of each the onions and cheese. 
4. Repeat layers two or more times, ending with the cheese.
5. In a medium bowl, whisk together the eggs and seasoning. Pour over the layers in the slow cooker. 
6. Cook on Low for 6 to 8 hours or High for 3-4 hours. (Edges may brown.)

Source: Seeded at the Table

Bacon Cheese Potatoes

Prep time: 10 minutes     Cook Time: 10 hours     Serves 4

1/2 pound bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 pound cheddar cheese, thinly sliced
salt and pepper
butter
green onions (optional)

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours.

*You can use parchment paper bags instead of tinfoil. Works just as well.

Contributor: Nora MacFarlane

Source: Moms With Crockpots, a multi-contributor website.