I’m getting ready for another giveaway on my main blog and Gooseberry Patch is generously letting me post the recipes that I’ve tried, to share with you.
This recipe woke me up in the middle of the night because it smelled so good cooking! So beware, you may lose sleep. LOL!
32 oz. pkg. frozen shredded hashbrowns
1 lb. ground pork sausage, browned and drained ( I used homemade turkey sausage)
1 onion, diced
1 green pepper, diced
1-1/2 c. shredded Cheddar cheese (Try with Pepper Jack for an added kick)
1 doz. eggs, beaten
1 c. milk
1 tsp. salt
1 tsp. pepper
Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours. Serves 8.
Oh By the way. This recipe comes from this book that I’ll be giving away this week.