Slow-Cooked Big Breakfast
We make this during holidays or on mornings when we know we're going to have a busy day. You can substitute whatever vegetables your family prefers. It’s also good with steak. —Delisha Paris, Elizabeth Cty, North Carolina
Ingredients
- 1 pound bulk pork sausage
- 2 pounds potatoes (about 4 medium), peeled and cut into 1/2-in. cubes
- 1 large onion, finely chopped
- 1 medium sweet red pepper, chopped
- 2 cups fresh spinach
- 1 cup chopped fresh mushrooms
- 1 pound deli ham, cubed
- 1 cup shredded cheddar cheese
- 12 large eggs
- 1/2 cup 2% milk
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
Directions
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1In a large skillet, cook and crumble sausage over medium heat for 5-7 minutes or until no longer pink; drain.
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2Meanwhile, place the potatoes and 1/4 cup water in a large microwave-safe dish. Microwave, covered, on high until potatoes are tender, about 6 minutes; stir halfway. Drain and add to sausage.
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3Stir in onion, sweet red pepper, spinach, mushrooms, ham and cheese. Transfer to a greased 6-qt. slow cooker.
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4Whisk together remaining ingredients until blended; pour over sausage mixture. Cook, covered, on low until eggs are set, 3-4 hours. Let stand, uncovered, 10 minutes.
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