Perfect for breakfast, lunch or dinner during the busy holiday season!
1 lb. Nesse's Country Sausage (contains no nitrates)
1 bag (26 oz.) frozen hash browns
12 eggs
1 cup milk (I use coconut milk)
1 Tbsp. ground mustard
1 Tbsp. Worcestershire sauce
salt and pepper
16 oz. bag shredded cheddar cheese
Begin by browning the sausage in a pan while you start the other ingredients.
Coat inside of crockpot with coconut oil, and evenly spread hash browns in the bottom.
Crack 12 eggs into a large bowl and beat with wire whisk.
To the eggs, add milk, ground mustard, Worcestershire sauce, salt and pepper. Mix well and set aside.
When sausage is browned, drain off grease and spread sausage evenly over hash browns.
1 bag (26 oz.) frozen hash browns
12 eggs
1 cup milk (I use coconut milk)
1 Tbsp. ground mustard
1 Tbsp. Worcestershire sauce
salt and pepper
16 oz. bag shredded cheddar cheese
Begin by browning the sausage in a pan while you start the other ingredients.
Coat inside of crockpot with coconut oil, and evenly spread hash browns in the bottom.
Crack 12 eggs into a large bowl and beat with wire whisk.
To the eggs, add milk, ground mustard, Worcestershire sauce, salt and pepper. Mix well and set aside.
When sausage is browned, drain off grease and spread sausage evenly over hash browns.
Add cheese to egg mixture and mix well.
Pour egg mixture over everything in the crockpot.
Pour egg mixture over everything in the crockpot.
Using a spatula, distribute ingredients evenly.
Turn on the crockpot to LOW and cook for 6-8 hours.
Turn off and let set before serving.
Delicious!
A few variations you may want to consider adding:
red, green, orange and yellow bell peppers, chopped
green onions, diced
Turn on the crockpot to LOW and cook for 6-8 hours.
Turn off and let set before serving.
Delicious!
A few variations you may want to consider adding:
red, green, orange and yellow bell peppers, chopped
green onions, diced
diced chilies
salsa
chopped pimentos
salsa
chopped pimentos
fresh parsley, chopped
