Breakfast doesn’t get much easier than this slow-cooker recipe! Layer the ingredients in your slow cooker when you go to bed and cook on low for an early morning breakfast, or wake up and cook the ingredients on high for a mid-morning brunch. Perfect for when you have company since it serves 12 or freeze the leftovers for a quick, re-heatable breakfast another time.
1 lb Always Save Pork Sausage
¼ tsp onion powder
28 oz bag frozen Best Choice Potatoes O’Brien with Onions and Peppers
1 (8oz) bag Always Save Cheddamelt
1 (8oz) bag Always Save Mozzamelt
6 Green Onions
½ cup milk
½ tsp salt
¼ tsp pepper
Brown pork sausage in large skillet seasoned with onion powder; drain grease. While sausage is cooking, slice green onions.
Prepare slow-cooker with cooking spray or liner. Layer half of the potatoes on the bottom, followed by half of the cooked sausage, half of the cheeses and half of the green onions. Repeat layering with the rest of the potatoes, sausage and cheese.
In a large bowl, whisk eggs, milk, salt and pepper together. Pour mixture over the top of the layered ingredients in the slow-cooker. Cook on high for 3-4 hours or low for 6-7 hours, or until eggs are cooked. Serve topped with remaining green onions. Salsa and sour cream make great additions as well. Complete with a side of fruit!