Slow-Cooked Big Breakfast

Total Time Prep: 30 min. Cook: 3 hours + standing
Yield 12 servings
Test Kitchen Approved
We make this during holidays or on mornings when we know we're going to have a busy day. You can substitute whatever vegetables your family prefers. It’s also good with steak. —Delisha Paris, Elizabeth Cty, North Carolina

Ingredients

  • 1 pound bulk pork sausage
  • 2 pounds potatoes (about 4 medium), peeled and cut into 1/2-in. cubes
  • 1 large onion, finely chopped
  • 1 medium sweet red pepper, chopped
  • 2 cups fresh spinach
  • 1 cup chopped fresh mushrooms
  • 1 pound deli ham, cubed
  • 1 cup shredded cheddar cheese
  • 12 large eggs
  • 1/2 cup 2% milk
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt

Directions

  1. In a large skillet, cook and crumble sausage over medium heat for 5-7 minutes or until no longer pink; drain.
  2. Meanwhile, place the potatoes and 1/4 cup water in a large microwave-safe dish. Microwave, covered, on high until potatoes are tender, about 6 minutes; stir halfway. Drain and add to sausage.
  3. Stir in onion, sweet red pepper, spinach, mushrooms, ham and cheese. Transfer to a greased 6-qt. slow cooker.
  4. Whisk together remaining ingredients until blended; pour over sausage mixture. Cook, covered, on low until eggs are set, 3-4 hours. Let stand, uncovered, 10 minutes.

Nutrition Facts

1 cup: 303 calories, 18g fat (6g saturated fat), 236mg cholesterol, 873mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 21g protein.

We make this during holidays or on mornings when we know we're going to have a busy day. You can substitute whatever vegetables your family prefers. It’s also good with steak. —Delisha Paris, Elizabeth Cty, North Carolina
Recipe Creator

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