Serves 8-10
Ingredients:
1 pound turkey sausage
32 ounces hashbrowns (refrigerated not frozen)
1 1/2 cup shredded Cheddar cheese
1 dozen eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions:
1. In frying pan, cook turkey sausage
2. Spray crockpot with vegetable spray or use a crockpot liner
3. Place 1/3 of hashbrowns in crockpot
4. Layer 1/3 with turkey sausage
5. Layer with 1/3 cheese
6. Repeat layers two more times
7. In a separate bowl, beat eggs, milk, and seasonings.
8. Pour into crockpot
9. Cover and cook for 8-10 hours.
Mark's Story -
Christmas 2015 - we are hosting Christmas. Christmas Eve we were having guests over for lunch. I found this recipe in a slow cooker recipe book I got from Cracker Barrel. I decided to make this so that breakfast would be ready for everyone in the morning and I could focus on getting ready for the festivities later that day.
So, the 23rd, I'm putting everything in the crockpot, I get the hashbrowns out of the freezer - these should have been in the refrigerator and not the freezer. At 10:15pm at night, I'm going to the grocery story to buy more hashbrowns.
So, I liked it. Trish liked it. Abby tried it and she did not like it. I used a garlic and herb hashbrowns. I'm thinking she would have liked to better with plain hashbrowns which is what I'll try next time.
The original recipe said to use 6-8 slices of bacon rather than the 1 pound turkey sausage. I like turkey sausage so I made that substitution.
Bibliography:
Ott, A. (2013). Slow Cooking All Year 'Round. Columbus, Ohio. Gooseberry Patch.
