Slow Cooker Egg & Hashbrown Scramble

Life has a tendency of getting in the way of me spending time in the kitchen. I haven't spent nearly enough time in the kitchen these past few months as I'd like. One perk to being so busy but still wanting to cook? SLOW COOKER MEALS! 

I've always wanted to use the slow cooker for breakfast.  I've seen variations of this recipe & I am ashamed of myself that I waited so long to try this out. TALK ABOUT EASY!  Essentially dump everything in the slow cooker, go to sleep & wake up to a delicious meal.  What I love about this recipe is you can completely customize it to your own taste buds.  I got this particular recipe from one of my favorite sites, Six Sister's Stuff.  I will definitely be making this again!

Slow Cooker Egg & Hash Brown 
Serves: 6-8
Cook Time: 8 Hours
How difficult was this for Rachel? Easy!

1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground turkey sausage, browned & drained 
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced (mine was bad when I cut into it, hence not seen in photos)
1 red pepper, diced
12 eggs
1/2 cup skim milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Spray a 6 quart slow cooker with non-stick cooking spray 
(you cannot make this recipe in a smaller crock pot because it won't fit). 

Layer 1/2 of the potatoes on the bottom of slow cooker.

Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.

Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.

Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like! 

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