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.
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
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.