CROCK POT BREAKFAST

EASY BREAKFAST FOR THE FAMILY – JUST PLACE IN THE CROCK POT WHEN YOU GET UP ON SUNDAY MORNING.  TAKE YOUR SHOWER AND SET THE TABLE AND IT IS READY!

SAM_2008

1 lb. breakfast sausage (I used Banquet Brown’N Serve Turkey Sausage Links)

1 package frozen seasoning vegetables (I used Birds Eye Pepper Stir Fry) or fresh, if you have it!

12 eggs, soft scrambled

1 c. cream soup (I used cream of broccoli)

2 c shredded cheese (I used Kraft pepper jack with Philadelphia Cream Cheese)

Generously spray the Crock Pot with non-stick cooking spray.

Cut or break apart sausage into bit size pieces.

Soft scramble 12 medium eggs and 1/2 c. milk with salt and pepper*.

Mix in soup and stir until well incorporated.  I use a wire whisk.

Pour half of the egg mixture into crockpot.  (4 or 5 qt).

Top with sausage and veggies.

Sprinkle with 2/3 of the cheese.

Pour remaining egg mixture and top with remaining cheese.

Cook it on HIGH for about 1 hour until cheese is melted and center is set.

Use a meat thermometer to make sure it is at least 160 degrees before serving.

*I ONLY ADD SALT AND PEPPER IF NEEDED AT THE TABLE OR USE A SEASONING ALTERNATIVE LIKE MRS. DASH TO KEEP SODIUM INTAKE TO A MINIMUM.

SERVE WITH SOME FRESH FRUIT!

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