CROCK POT BREAKFAST SCRAMBLE
• 12 eggs
• 1 bag of frozen hash browns
• 1 16oz roll of sausage (I used Jimmy Dean HOT)
• 16 oz of shredded cheddar cheese
• 1 cup of Milk
• Salt and Pepper to taste
• Optional items: If I make this again, this is what I would add!
• 1 bell pepper (red or green)
• 1/2 white onion, chopped
• Tabasco sauce
-Brown your sausage and set aside. If you are using the onion, go ahead and add it to the sausage while browning.
-Spray the bottom of the crock pot with cooking spray and layer your hash browns on the bottom.
-Shred your cheese, if not done already, and chop your bell pepper. (It looks like a lot of cheese, but it isn’t too much for the scramble)
-In a medium bowl, crack your eggs and whisk them together.
-Slowly add the milk and Tabasco sauce, and add in salt and pepper. A good amount of pepper is needed.
-Layer the sausage on top of the hash browns, then the bell pepper, and lastly the cheese on top of that.
-Mix it all together before you add the egg mixture.
-Pour the egg mixture over the top and mix it until even.
-Cover and cook on low overnight, or for 6-8 hours.
-When you wake up, you can serve it alone, or you can make breakfast burritos out of it. We did both, and it was so tasty.
-As I mentioned before, when I make this again, I will add the bell pepper, Tabasco, and onion. I think it will give it more texture and flavor.
-It will serve 6-10 people, depending on portion size.
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