Saturday, July 17, 2010
Slow Cooker Egg Bake
32 oz. bag frozen hashbrowns
1 lb. Jimmy Dean sausage, browned
2 C. shredded cheese
(Green pepper, onion, etc. optional as desired)
12 eggs
1 C. milk
Layer hashbrowns, sausage & cheese in slow cooker. Mix eggs & milk, pour over top. Set slow-cooker on low over night, and turn to high for an hour or so in the morning. Voila! Breakfast.
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