‹ Back to Slow-Cooked Big Breakfast

Print Options

Slow Cooked Big Breakfast Exps Thca17 192241 B08 16 4b 12

Slow-Cooked Big Breakfast

TOTAL TIME: Prep: 30 min. Cook: 3 hours + standing YIELD: 12 servings.
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

  • 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.

Nutrition Facts

1 cup: 303 calories, 18g fat (6g saturated fat), 236mg cholesterol, 873mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 21g protein.

© 2024 RDA Enthusiast Brands, LLC