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SLOW-COOKER BREAKFAST CASSEROLE

Print Recipe

Ingredients
  

  • 1 lb of ground hot turkey sausage cooked and drained
  • 12 eggs
  • 1 bell pepper chopped (remove seeds)
  • 1 onion chopped
  • 2 teaspoons of minced garlic
  • 2 cups of reduced fat shredded cheese Monterey and Colby Jack + Sharp Cheddar
  • 1 cup of reduced fat milk
  • 32 oz package of diced frozen hash brown potatoes
  • Red pepper flakes
  • Sriracha for garnish and enjoyment
  • Salt and pepper for seasoning

Instructions
 

  • Spray the inside of slow cooker with cooking spray.
  • Place a layer of frozen potatoes on the bottom of the slow cooker (about 1/3 for each layer).
  • Next add a layer of ground, turkey sausage.
  • Then add a layer of onions, bell peppers, garlic, red pepper flakes (these can be combined together).
  • Ending with a layer of cheese.
  • Repeat the steps starting with potatoes and ending with cheese.
  • Whisk eggs, milk, salt, and pepper together. Pour over slow cooker layers, cover, and turn on low.
  • Cook on low for 8-10 hours or until set.
  • Serve with sriracha (or salsa, hot sauce) and enjoy!
Have you tried this recipe? Let us know in the comments!
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