Delicious Brunch Egg Bake – Slow Cooker/Crock Pot Recipe
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.
Ingredients
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1.5 dozen eggs
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1.5 cup milk
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2 lbs of hash brown potatoes – thawed (adjust cooking time if using frozen potatoes)
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1 pound of sausage (Jennie-O Turkey Sausage)
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1 medium onion – diced
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1 small green pepper – chopped
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1 small red pepper – chopped
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3 cloves garlic – chopped/pressed
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4 cups cheddar cheese – shredded
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½ teaspoon garlic powder
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1 T Basil
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1 tsp salt & 1/2 tsp of pepper
Directions
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.
