Crockpot leftover breakfast casserole

1 (30-ounce) package frozen hash brown potatoes
2 cups Morning Star Sausage Crumbles (can use whatever leftovers you have in the house. Great way to use up shredded chicken, pot roast, corned beef, ham, turkey, or any combo you might have)
2 cups diced already-cooked veggies (asparagus, broccoli, mushrooms, roasted veggies, whatever)
2 cups egg substitute
1 cup 1% milk
2 cups shredded cheese 2% Kraft
salt and pepper to taste at the table

Use a 6 quart slow cooker and spray the insert with cooking spray. Dump the still-frozen hashbrowns into the pot. In a mixing bowl, whip together the eggs and milk and stir in your cut up veggies, meat, and cheese.
Don't season right now, because your meat and veggies will have whatever flavor they had when they were first cooked (and ham and corned beef tend to have a lot of salt taste already), but instead season at the table. Pour this mixture on top of the hashbrowns.

Cover and cook on low for 6-7 hours or on high for about 3-4. If you've never cooked breakfast overnight in your cooker, opt for the low end of the cooking time. You can always let it cook on high if it's not quite done in the morning, or let it happily sit on warm until you're wide awake and ready for breakfast.

Number of Servings: 8

Recipe submitted by SparkPeople user JENNIDANGEROUS.