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Listed in: Slow Cooker
1 (30oz) package frozen shredded hash brown potatoes
1lb ground chirozo sausage (or sausage of your choice)
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 red pepper, diced
1 green pepper, diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1. Spray a 6 quart slow cooker with nonstick cooking spray. Layer 1/2 of potatoes on the bottom of slow cooker.
2. Top with half of the sausage, cheddar and mozzarella cheese, onion, green peppers, and red peppers. Repeat the layers again.
3. Beat eggs, milk, and salt and pepper in a large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
4. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
5. Top with green onions, salsa, tomatoes, mushrooms, avocado - whatever your like!
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