All-In-One Slow-Cooker Breakfast

Name: All-In-One Slow-Cooker Breakfast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings.
Ingredients: 1 pound bulk pork sausage; 1 small onion, chopped; 6 green onions, thinly sliced; 1 package (30 ounces) frozen shredded hash brown potatoes, thawed; 2 cups shredded sharp cheddar cheese; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 cup sour cream; 6 large Eggland's Best eggs; 1/4 teaspoon pepper; Chopped fresh parsley; Optional: Salsa and additional sour cream

Let your slow cooker do the work and don't worry about adding sides because this dish already has everything—hash browns, sausage, cheese and eggs. Just sip your coffee, cut up some fresh fruit and breakfast or brunch is served. —Debbie Glasscock, Conway, Arkansas

Ingredients

1 pound bulk pork sausage
1 small onion, chopped
6 green onions, thinly sliced
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups shredded sharp cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
6 large Eggland's Best eggs
1/4 teaspoon pepper
Chopped fresh parsley
Optional: Salsa and additional sour cream

Directions

In a large skillet, cook sausage, onion and green onions over medium heat until sausage is no longer pink and onions are tender, 6-8 minutes, breaking up sausage into crumbles; drain. Transfer to a greased 5- or 6-qt. slow cooker. Stir in hash browns, cheese, soup and sour cream until blended.
Cook, covered, on high 2-1/2 hours. With the back of a spoon, make six wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper. Cover and cook until egg whites are completely set and yolks begin to thicken but are not hard, 30-35 minutes longer. Sprinkle with parsley. If desired, serve with salsa and additional sour cream.

Test Kitchen tip

You'll love the convenience of cooking eggs right in the slow cooker. If you prefer yours scrambled, skip the last step and scramble them on the stovetop.