Thursday, December 15, 2016
Slow Cooker Breakfast
1 pkg. frozen shredded hash brown potatoes (26 - 32 oz)
1 pkg. sausage, cooked and crumbled (about a pound)
8 oz. ham, chopped
1 cup (4 oz) shredded colby jack cheese
1/2 cup (2 oz) shredded pepperjack cheese
1/2 cup julienne cut sun dried tomatoes, drained
6 green onion, sliced
1/2 cup milk
1 tsp. salt
1/4 tsp. black pepper
Spray crock pot with cooking spray. Layer 1/2 of the potatoes on the bottom of the slow cooker. Top with half the sausage, cheeses, sundried tomatoes and green onion. Repeat layering.
Beat eggs, milk an dpepper in a large bowl with a whisk until well blended. Pour over potato mixtures. Cook on low setting for about 6 - 8 hours or 3 - 4 on high or until eggs are set.