Ingredients
Units
Scale
- 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)
- 6 eggs
- 1/4 cup milk
- 1 cup grated sharp cheddar cheese
- 1/2 tsp garlic powder
- 1 tsp ground mustard
- 1 Tbsp dried onion flakes
- 1/2 cup diced red bell pepper
- Salt and pepper
- Salsa
Instructions
- Spray the inside of a 4-6 quart slow cooker. Use a foil collar* on the hot spot of your slow cooker.
- Place potatoes on bottom of cooker. Salt and pepper.
- Sprinkle mushrooms and spinach on top of potatoes.
- Top with sausage, peppers and onions.
- 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.
- Sprinkle the cheese evenly over the eggs.
- Cover and cook on HIGH for about 2 hours or on LOW for about 4. Scoop out and serve with salsa.
Notes
Ideal slow cooker size: 4-6 quart
- Method: Slow Cooker