Slow-Cooked Big Breakfast

Directions

1. In a large skillet, cook and crumble sausage over medium heat for 5-7 minutes or until no longer pink; drain.
2. Meanwhile, 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.
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.