This is an excellent breakfast to make the night before a busy day. You have a meal ready for you as soon as you wake up! Everyone can eat as they are able and you won’t miss a beat trying to get everyone fed before heading out. This is also a favorite at our house for holiday mornings and other special occasions like birthdays. Serve with a nice warm slice of homemade toast…yum! Check out what they are saying about this recipe over at Group Recipes:
“A goody southwestern crock pot recipe!”
You’ve probably tried the traditional breakfast casseroles. Notice the delish difference in this Southern-inspired treat.
Ingredients
2 teaspoons Land O’ Lakes butter (or use nonstick cooking spray)shopping list
1 pound Johnsonville bulk sausage, cooked and well drained
1 onion, diced
1 red pepper, seeded and diced
4-ounces chopped green chilies
2-1/2 cups Kraft grated pepper jack cheese
18 eggs
Instructions
Grease inside of crock pot with butter or cooking spray. Beginning with sausage, layer meat, onions, peppers, chilies and cheese, repeating the layering process until all ingredients are gone.
In large mixing bowl, beat eggs with whisk until combined, then pour mixture in the crock pot. Cover and cook on low for 7 to 8 hours. Serve with sour cream or fresh salsa.
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Quick Tip: Toss in a few jalapenos for an extra kick
Thanks again to Group Recipes for this Southern-style recipe.