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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
12 eggs
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. 

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