My family spent the weekend at a cabin up in St. Anthony, Idaho for Easter. We had a terrific time and everybody was there. My family is never ALL together for one reason or another, you know how it goes. But this time we were all there..we weren't missing a single person. However, my sister Jen is having a baby next month so our family pictures never stay up-to-date for long. Each family unit was in charge of providing a meal. My single sisters and I made Easter Breakfast and it was so fun.
Here's a slow cooker recipe that I loved and a demo of our new favorite treat that Cody dubbed 'Cinnamon Waffle Bites'. I hope you all had a Happy Easter!
Slow Cooker Sausage Breakfast Casserole
1 pkg. (26 ounces) frozen shredding hash brown potatoes
- 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
1 cup (4 ounces) shredding mozzarella cheese
1/2 cup (2 ounces) shredding cheddar cheese
1 large onion, diced
1 large green pepper, diced
12 eggs
1/2 cups milk
1 teaspoon salt
1/4 ground black pepper
Directions
1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
2. Top with half of the sausage, mozzarella and cheddar cheese, green pepper and onion. Repeat layering.
3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.
4. Pour evenly over potato-sausage mixture.
5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.
Yield: 12 servings (about 1 cup each)
Cinnamon Waffle Bites video:
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