My niece Laurelin brought this recipe to a family get-together last fall. We lovingly refer to it as her “Crock-Pot breakfast business” It is a snap to throw together and tastes so good! Make it the night before and let it cook though the night or start it at the crack of dawn to be ready for a morning brunch.
1 lb ground pork or turkey breakfast sausage, browned and drained, or 2 cups chopped ham
1/4 teaspoon minced fresh garlic
2 teaspoons prepared mustard
1/2 cup chopped white or yellow onions
¼ cup green or red pepper, chopped fine
12 large eggs, lightly beaten
2 cups shredded extra sharp cheddar cheese
1/4 cup milk
2 lbs frozen shredded hash browns
Grease a 6-quart slow cooker crock lightly with shortening or spray with cooking spray. Layer one third of the hash browns in the bottom of the slow cooker crock. Sprinkle with salt and pepper to taste. Then top with one third of the meat mixture as well as one third of the onion and peppers. Top with one third of the shredded cheese. Repeat the layers two more times ending with cheese on the top.
In large bowl whisk together the eggs, milk, garlic, and mustard. Pour over the top of the mixture in the crockpot. Do not stir. Cook on high for 3 to 4 hours or low for 6 To 8 hours. Watch carefully as the edges may burn. I find that it’s usually done by the shorter suggested cooking time.