Gluten-Free Notes at the bottom of this post.
Guests are in town, you sweated and slaved over dinner last night, or you know you’ll sweat and slave over dinner tonight. Maybe you’ll do so for both meals. How on Earth will you provide them a decent breakfast, too?! Easy…pull out the crockpot!
I’d previously tried another version of this recipe that Stephanie with Crockpot 365 suggested, but it was not my favorite at all. It was good enough for the sous chef, but it was not for me. Thus, he ate all of it.
This try, however, was certainly tasty!!! I attribute most of the taste to the fabulous sausage that I purchased specifically for this recipe. Jimmy Dean’s new All Natural Regular Pork Sausage is absolutely terrific! It tastes like it came straight from a butcher. I realize that sounds odd, but, what I mean is, it doesn’t taste like it’s made with other things than just meat and some seasonings. When you compare the ingredients of this sausage with that of other sausage on the same shelf, above, and below, you’ll see exactly what I mean! This stuff is amazing, and I buy it 3 at a time now I love love love the flavor!
Nonetheless, this breakfast dish is incredible because you can put these ingredients in the crockpot the night before, and, the night morning, you have a hashbrown, egg, cheese, sausage, onion, and bell pepper heavenly dish. I imagine this would be GREAT for kids that have a big test one day; perfect “I have a big test today” breakfast
Below is how I prepared this dish, but click here to see Stephanie’s original recipe.
30 oz package of plain frozen hash brown (shredded) potatoes
1 lb. already-been cooked and cooled sausage (see above note on the HIGHLY suggested Jimmy Dean All Natural Regular Pork Sausage)
1/2 onion, diced
1 green bell pepper, diced
1 1/2 cups shredded cheese
1 cup skim or fat free milk
1 tsp kosher salt
1 tsp black pepper
Use a 6 quart Crockpot for this full recipe.
Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.
In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cooked sausage (make sure it’s cooled down), and diced vegetables. Pour everything on top of the hash browns.
Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.
Note that the edges of the dish in the crockpot did brown a bit. Simply cut those portions off and do not serve them. Nothing is wrong with the dish, it’s just the way the dish cooks.
Make it Gluten-Free!
- Be sure that the sausage you use is gluten-free. The suggested sausage above is a gluten-free selection.
- Ensure that your hash browns do not have any additives with gluten.