Are you tired of the traditional slow-cooker meals containg beans or barbecue Well here is a breakfast recipe for Southwestern Breakfast Casserole.
Prep time: 10 minutes (+ 10 minutes to brown sausage)
Cook time: 4-6 hours low Serves 6-8
Non-stick cooking spray (or melted butter or coconut oil) 16 oz. mild bulk sausage (no casings) 1 20-oz. bag hash browns, shredded ½ t. ground cumin ½ t. garlic powder 1 medium red pepper, finely chopped 8 large eggs ½ c. water ¼ t. chipotle powder Sea salt and black pepper, to taste 1 c. sharp cheddar cheese, finely shredded 1 c. Monterey Jack (or other mild white) cheese, finely shredded Optional Garnish Chopped green onions, red pepper, fresh cilantro, and/or additional shredded cheese
Salsa, plain Greek yogurt
Directions 1. Spray a 6-quart or larger slow cooker crock with non-stick cooking spray (or grease with melted butter or coconut oil).
2. Cook sausage in a large skillet until nicely browned, approximately 8-10 minutes. Remove from heat and carefully drain excess grease from the skillet. Set aside. 3. Spread hash browns in an even layer across the bottom of the slow cooker crock. Add the browned sausage and sprinkle the ground cumin and garlic powder on top.
4. Add the chopped red pepper and season with salt and black pepper, to taste.
5. Whisk the eggs and water together in a large bowl and pour evenly across the top of the other ingredients before topping with the shredded cheese.
6. Cover and cook on low for 4 hours. Serve immediately topped with green onion, red pepper, fresh cilantro, and/or additional shredded cheese, if desired.
Top with your favorite salsa and/or plain Greek yogurt, if desired.
Most of all, enjoy!
Note: Cook times can vary significantly across different slow cooker models. Need a slow cooker? Here is a link from Amazon.com to the Calphalon Digital Sauté Slow Cooker. I just ordered this. It hasn’t arrived yet so I cant comment on it, but it has a lot of great 5 star reviews. Check it out for yourself.
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