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!
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!
