Wouldn’t it be great to sleep in a bit more each morning and still wake up to a hot, hearty and nutritious breakfast? With this recipe, you can! Let it cook in your slow cooker overnight and you’ll wake up to the smell of breakfast sausage, eggs and veggies just waiting to be devoured. One of our co-workers at Best Choice, Jimmy, brought in this tasty dish and shared the recipe with us. What a great way to start the day!
Total time: 30 minutes to prep, 8 hours to cook. Serves 12.
2 lbs ground sausage
1 cup chopped green onions
2 red bell peppers, chopped
2 (4oz) cans Best Choice Chopped Green Chilies
½ cup chopped fresh cilantro
1 (30oz) package Best Choice Frozen Hashbrowns Shredded Potatoes
1 ½ cups Best Choice Shredded Cheddar Cheese
12 Best Choice Eggs
1 cup milk
1 teaspoon Best Choice Salt
¼ teaspoon Best Choice Black Pepper
Best Choice Slow-Cooker Liners or cooking spray
Cook sausage according to package and set aside.
In a large bowl, combine green onions, red peppers, chilies and cilantro. Toss together and set aside.
Line your slow-cooker with a protective liner or spray with non-stick cooking spray. Layer 1/3 of the hashbrowns, then sausage, followed by veggie mixture and cheese into the slow-cooker. Repeat this layering two more times.
In a large bowl, combine eggs, milk, salt and pepper; beat until smooth and well mixed. Pour egg mixture over other ingredients in the slow-cooker.
Cover and cook on low for 7-8 hours.
Optional: Serve with a side of salsa or hot sauce. Garnish with more fresh cilantro or green onions.