Slow-Cooked Big Breakfast Recipe

Slow-Cooked Big Breakfast Recipe
Slow-Cooked Big Breakfast Recipe photo by Taste of Home
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Slow-Cooked Big Breakfast Recipe

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We make this during holidays or on mornings when we know we're going to have a busy day. You can set this to cook overnight on low for an early breakfast, or for three hours on high for a leisurely brunch. —Delisha Paris, Elizabeth Cty, North Carolina
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 3 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 3 hours

Ingredients

  • 1 pound bulk pork sausage
  • 2 pounds potatoes (about 4 medium), peeled and cut into 1/2-in. cubes
  • 1/4 cup water
  • 1 large onion, finely chopped
  • 1 medium sweet red pepper, chopped
  • 2 cups fresh spinach
  • 1 cup chopped fresh mushrooms
  • 1 pound cubed deli ham
  • 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

In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.
Meanwhile, place potatoes and water in a large microwave-safe dish. Microwave, covered, on high until potatoes are tender, 6 minutes, stirring halfway. Drain and add to sausage.
Stir in onion, sweet red pepper, spinach mushrooms, ham and cheese. Transfer to a greased 6-qt. slow cooker.
Whisk 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 before serving. Yield: 12 servings.
Originally published as Slow-Cooked Big Breakfast in Taste of Home Christmas Annual Annual 2017, p96

  • 1 pound bulk pork sausage
  • 2 pounds potatoes (about 4 medium), peeled and cut into 1/2-in. cubes
  • 1/4 cup water
  • 1 large onion, finely chopped
  • 1 medium sweet red pepper, chopped
  • 2 cups fresh spinach
  • 1 cup chopped fresh mushrooms
  • 1 pound cubed deli ham
  • 1 cup shredded cheddar cheese
  • 12 large eggs
  • 1/2 cup 2% milk
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  1. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.
  2. Meanwhile, place potatoes and water in a large microwave-safe dish. Microwave, covered, on high until potatoes are tender, 6 minutes, stirring halfway. Drain and add to sausage.
  3. Stir in onion, sweet red pepper, spinach mushrooms, ham and cheese. Transfer to a greased 6-qt. slow cooker.
  4. Whisk 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 before serving. Yield: 12 servings.
Originally published as Slow-Cooked Big Breakfast in Taste of Home Christmas Annual Annual 2017, p96

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