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Ingredients
- 1 pound · bulk breakfast sausage (your fave variety)
- 1 · 30-32 oz bag frozen shredded hash browns
- 1 dozen · large eggs
- 2 cup · milk
- 1 teaspoon · garlic powder
- 2 cup · shredded cheddar cheese
- 1 · salt and pepper to taste (1 tsp s, 1/4 tsp p for me)
Preparation
Step 1
1
Crumble and brown breakfast sausage in a skillet over medium heat until no pink remains. Transfer to a paper towel lined plate to absorb excess grease.
2
Spray the inside of a 5 quart crock pot with nonstick cooking spray. Break apart hash brown shreds in package. Dump hash browns and sausage into crock pot. Don't worry about stirring yet.
3
In a large bowl beat eggs together with milk, salt, pepper and garlic powder until completely combined.
4
Pour egg mixture into crock pot. Stir until completely incorporated. Level top, sprinkle with shredded cheese. Cover with lid.
5
Set crock pot on low for 6-8 hours (the longer it cooks the drier it gets, I prefer 6hrs). Now, go to bed and rest your pretty head knowing breakfast will be waiting on you in the morning. :-)
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NOTE: The cheese gets a little firm, and crispy around the edges. If you want ooey, gooey cheese on top wait to add it till morning. About 30 min before eating, sprinkle cheese on top, return lid and let sit to melt.
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SHORTCUT: Don't wanna cook breakfast sausage? Chop up 1lb of thawed, pre-cooked sausage links.
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OPTIONAL mix-ins: I like to jazz it up sometimes for Southwest flair! 1 small onion finely chopped, 1 medium bell pepper chopped (I prefer red), 1-2 jalapeños finely chopped, remove seeds for less heat. Up to 1/4 tsp cayenne pepper for even more heat if you're feeling adventurous. I like to cook the onion with the sausage. Just add bell pepper and jalapeño when you dump in the hash browns and sausage, add cayenne to the eggs. If you want to... Wrap it up in a flour tortilla with some salsa and sour cream and you've got a breakfast burrito on-the-go! ;-)
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