Southwestern Hashbrown Bake
Published: Tue, 10/23/18
Hi Slow Cookerers!
I hope your week is off to a nice start.
I have got a fantastic breakfast recipe for you today.
Most people don't think of the crockpot when they think of breakfast,
but I've never been most people.
:-)
You know that awesome feeling you get when you walk in the door at the end of a long day to a fully cooked dinner?
This is that same feeling. But in the morning.
Southwestern Hash Brown Bake
More Make it Fast,I Cook it Slow page 116
serves 8
1 (30-ounce) bag frozen hashbrown potatoes
6 eggs
4 large chicken or turkey sausages (like the Aidell's brand), diced
1 1/2 cups milk
1 (10-ounce) can Rotel
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups Mexican blend shredded cheese
for serving: salsa, sliced avocado, sour cream
The Directions.
Use a 6-quart slow cooker sprayed with cooking spray.
Put the frozen hashbrowns into your cooker. In a large mixing bowl, whisk together the eggs, diced sausage, milk,
Rotel, salt, pepper, and cheese.
Pour this mixture evenly over the top of the potatoes.
Cover and cook on low for 7 hours or on high for about 3 1/2. If desired, top with salsa, sour cream, and sliced avocado.
The Verdict.
I like spicy sausage and pick one with jalapeños, but the kids prefer it when I use chicken and apple sausage.
It's your choice -- but you can always "spice it up" with some Tabasco sauce at the table.
Sometimes readers write to me and say
that the smell of the food in the kitchen cooking overnight wakes them up.
If that happens to you, remember that you can cook anywhere there is
an outlet and a safe and sturdy countertop (or the floor!) and shut the door.
Enjoy!
Slow Cooking = Time Saving.
Save even more time by signing up for my monthly organization calendars. This way you can get and stay organized before
the crazy Holiday season!
have a wonderful day and happy slow cooking!!
steph