4 cups cooked cubed potatoes (you can easily use leftover baked potatoes)
1 cup sliced mushrooms
1–2 cups fresh spinach
1 lb ground breakfast sausage, cooked and drained (substitute cubed ham or bacon, if you prefer)
1/4 cup milk
1 cup grated sharp cheddar cheese
1/2 tsp garlic powder
1 tsp ground mustard
1 Tbsp dried onion flakes
½ cup diced red bell pepper
Salt and pepper
1. Spray the inside of a 4-6 quart slow cooker. Use a foil collar* on the hot spot of your slow cooker.
2. Place potatoes on bottom of cooker. Salt and pepper.
3. Sprinkle mushrooms and spinach on top of potatoes.
4. Top with sausage, peppers and onions.
5. In a small bowl, whisk the egg, milk, garlic powder and ground mustard together. Salt and pepper the eggs. Pour over the top of the sausage.
6. Sprinkle the cheese evenly over the eggs.
7. Cover and cook on HIGH for about 2 hours or on LOW for about 4. Scoop out and serve with salsa.
Ideal slow cooker size: 4-6 quart
- Method: Slow Cooker
Every slow cooker seems to have a hot spot in it. It is usually on the side opposite of the controls, or somewhere on the back part. From now on notice where food sticks on and gets crusty. Then use a foil collar to prevent burning and sticking. I like to use foil collars when I make a casserole-type recipe in the slow cooker; it ensures that the casserole will cook evenly.
Here is how to make a foil collar:
Layer and fold sheets of heavy duty foil until you have a six-layered foil rectangle. Press the collar into the back side of your slow cooker insert (or wherever your hot spot is); the food will help hold the collar in place during cooking.
I served this hearty breakfast casserole for dinner. It hit the spot…there were so many layers and delicious ingredients. This would be great for a brunch or Christmas morning or as I served it–for dinner. Feel free to add in whatever veggies you want. 3 1/2 stars