Description
A hearty and delicious breakfast dish made in a crock pot, perfect for feeding a crowd.
Ingredients
Scale
- 1 pound breakfast sausage, crumbled
- 1 medium onion, diced
- 1 bell pepper, diced
- 8 large eggs
- 1 cup milk
- 2 cups frozen hash browns
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- In a skillet over medium heat, cook the crumbled breakfast sausage until browned. Drain excess fat and transfer the sausage to the crock pot.
- Add the diced onion and bell pepper to the crock pot with the sausage.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
- Layer the frozen hash browns over the sausage and vegetables in the crock pot.
- Pour the egg mixture evenly over the hash browns.
- Sprinkle the shredded cheddar cheese on top.
- Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the cheese is melted.
- Once cooked, gently stir to combine before serving.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the egg mixture.
- Substitute the breakfast sausage with turkey sausage or a plant-based alternative for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Breakfast
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 300mg