Sometimes breakfast for dinner can be fun. Other times, you just want breakfast for breakfast, am I right? Well this recipe works either way. You can toss it in the slow cooker in the morning for dinner or at night and it will be ready when you wake up. And who doesn’t love waking up to a nice, hot breakfast? It’s great for long weekends or holidays. The recipe geniuses at Better Homes & Gardens really know how to get me! Try it–I promise you won’t regret it! I added a layer of frozen shredded hash browns and it was awesome–but it’s delicious without those too!
- 8 uncooked eggs
- 1/2 pound GF breakfast sausage
- 1 small can green chilies
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 cup grated Pepper Jack cheese
- 1 teaspoon butter
- frozen GF hash browns
IN THE BAG: Store eggs (scrambled with whisk and seasoned with salt and pepper), veggies, cheese, and meat in separate quart bags.
TO COOK: Grease or spray the crockpot with the butter. Layer meat, veggies and cheese, repeating until you’ve used all the ingredients—your last layer should be cheese. Beat the eggs and pour over the mixture. Cook on low for 7-8 hours. Serve over hash browns.