Monday, May 7, 2012
Wake-up Breakfast Casserole
Cook Time: 6-7 hours
1 pound kielbasa or smoked sausage, diced
1 cup chopped onion
1 cup chopped red bell pepper
1 package (20 ounces) refrigerated Southwestern- style hash brown potatoes
10 large eggs
1 cup milk
1 cup shredded Monterrey Jack or sharp Cheddar Cheese.
Coat 4 ½ quart crock-pot with non stick cooking spray. Heat large skillet over medium-high heat until hot. Add sausage and onion. Cook and stir until sausage is brown. Drain and discard excess fat. Stir in Bell pepper.
Place 1/3 of potatoes in slow cooker. Top with ½ of the sausage mixture. Repeat layers. Spread remaining 1/3 of potatoes evenly on top.
Whisk eggs and milk in medium bowl. Pour evenly over potatoes. Cover; cook on low 6 – 7 hours.
Turn off slow cooker. Sprinkle on cheese and let stand for 10 minutes or until cheese melts.
Note: I usually had a can of diced green chilies to this – only because we like just a little spice.
I also like to serve salsa on the side.
Reva in Sacramento