WAKE-UP TO BREAKFAST CASSEROLE
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INGREDIENTS:
1 POUND KEILBASA OR SMOKED SAUSAGE, DICED
1 CUP CHOPPED ONION
1 CUP CHOPPED RED BELL PEPPER
1 PACKAGE (20 OUNCES) REFRIGERATED SOUTHWESTERN-STYLE HASH BROWNS
10 LARGE EGGS (UNLESS I AM EATING IT)
1 CUP MILK
1 CUP SHREDDED MONTEREY JACK OR SHARP CHEDDAR CHEESE
COOK TIME: 6 to 7 hours(low)
1. Coat 4 ½ -quart crock pot with nonstick cooking spray. Heat large skillet over
medium-high heat, until hot. Add sausage and onion. Cook and stir until sausage is browned.
Drain and discard excess fat. Stir in bell pepper.
2. Place 1/3 of potatoes in slow cooker. Top with ½ of sausage mixture. Repeat layers.
Spread remaining 1/3 of potatoes evenly on top.
3. Whisk eggs and milk in medium bowl. Pour evenly over potatoes. Cover; cook on low 6
to 7 hours.
4. turn off slow cooker. Sprinkle on cheese, and let stand 10 minutes or until cheese is
melted. To serve, spoon onto plates.
Makes 8 servings
1 ½-CUPS uncooked steel-cut old fashioned oats
3 cups water
2 cups chopped peeled apples
¼-cup sliced almonds
½-tsp ground cinnamon
Cook Time: 8 hours (low)
Comine all ingredients in 4 ½-quart cooker. Cover; cook on low for 8 hours