Breakfast goodness

1 lb. sausage
1 bag (32 oz.) frozen shredded hash brown potatoes
1 dozen large eggs, slightly beaten (or 2 cartons of egg substitute)
3 cups cheddar cheese, shredded

Cook sausage and drain. Slice them up into bite size pieces. Then, place ⅓ of the hash browns in the bottom of the slow cooker followed by part of the cheese and topped by ⅓ of the sausage. Repeat this pattern until you’ve used all the sausage, hash browns and cheese or until the slow cooker is full.Then pour the eggs on top in the slow cooker.Turn the slow cooker on low for 7-9 hours. This is a wonderful recipe that can cook all night while you sleep!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Facebook

YouTube

Ready for our most YUMMY Recipes of the week?

We will keep you up to date with our 10 best and most popular specialty recipes OF THE WEEK from some of the top chefs in the world.