Crockpot Hashbrown Casserole

frozen hash browns
1 lb pork sausage, cooked and drained
1lb bacon, cooked, drained, and crumbled
2 cups shredded cheddar or monterey jack cheese
1/2 medium sized onion, chopped
9 to 10 eggs
3/4 cup milk
1/2 cup sour cream

Whisk eggs, milk, and sour cream together until blended.  Set aside.  In a large, well-greased crockpot, lay down a 1 to 1 1/2 inch layer of hashbrowns, followed by half of bacon and sausage, half of the chopped onion, and 1 cup of cheese.  Repeat with another layer of hashbrowns, bacon, sausage, onions, and cheese.  Pour egg mixture on top.  Sprinkle with more cheese, if desired.  Cook on high for 4 hours, or low for 6-8 hours.

Recipe by Meredith