"The Lid Pocket may be one of the most ingenious inventions of the 21st century for the kitchen."
- Arkansas Democrat-Gazette

Delicious Brunch Egg Bake – Slow Cooker/Crock Pot Recipe

IMG_3589Brunch Egg Bake.  Try this recipe for Mother’s Day Brunch.  Serve along with a colorful bowl of fresh fruit (mangoes, kiwi, strawberries, star fruit), some monkey bread, hazelnut coffee and Mimosa!  Brunch is served.

- 1.5 dozen eggs

- 1.5 cup milk

- 2 lbs of hash brown potatoes – thawed (adjust cooking time if using frozen potatoes)

- 1 pound of sausage (Jennie-O Turkey Sausage)

- 1 medium onion – diced

- 1 small green pepper – chopped

- 1 small red pepper – chopped

- 3 cloves garlic – chopped/pressed

- 4 cups cheddar cheese – shredded

- ½ teaspoon garlic powder

- 1 T Basil

- 1 tsp salt & 1/2 tsp of pepper

 Do this:

-       Beat eggs until well blended and then beat in milk, garlic powder, basil salt and pepper.  Set aside.

-       Spray crock with non-stick spray

-       Sauté:  turkey, onion, peppers and garlic

-       Start layering:  Put a layer potatoes on the bottom (lightly season each layer of potatoes with salt and pepper); next sprinkle a 1/3 of the sautéed sausage/veggies and a add a layer of cheese.

-       Repeat the layering two more times for a total of three layers–ending with cheese.

-       Take your egg mixture and pour over the layers.

-       Cook on LOW for 5-6 hours.

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