Recipe: Slow Cooker Breakfast

Slow Cooker Breakfast

1 (28 ounce) package O'Brien potatoes, frozen

1 pound breakfast sausage, browned, drained, crumbled

16 eggs

1 (12 ounce) can evaporated milk

1 cup shredded cheddar cheese

In slow cooker, layer potatoes in bottom.  Sprinkle sausage over potatoes.  In medium bowl, combine eggs, evaporated milk and 1/2 cup shredded cheddar cheese.  Mix well.  Pour egg mixture over sausage. Cover with lid. Cook on low 7 to 8 hours. During last 10 minutes of cooking, sprinkle remaining 1/2 cup shredded cheddar cheese over top.  Cover with lid.

The edges on the egg mixture become dark brown when you let it cook for 7 1/2 to 8 hours, but the eggs were light and fluffy.  It doesn't effect the taste. 

This recipe will be featured in a future cookbook.

I cook breakfast almost every Sunday for the youth group at our church.  The kids love being my guinea pigs, I mean taste testers.  You may be shocked to hear this but, I am occasionally late for church.  On one such Sunday, when I knew I was going to be late (instead of accidentally being late), I created this recipe for the slow cooker in a effort to be a little late instead of embarrassingly late.  The guinea pigs, aka kids, loved it!    They left the class talking about the Slow Cooker Breakfast.  After church several of their parents and other church members asked for the recipe.  And now you have it too!