Cooking Instructions
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Step 1
Lightly coat the inside of a 6-quart slow cooker or instant pot with
Nonstick Cooking Spray (as needed)
.
Step 2
Place half of the
Frozen Shredded Hash Browns (795 g)
into the bottom of the pot.
Step 3
Cook the
Pork Sausages (455 g)
according to package directions.
Step 4
Shred the
Reduced-Fat Sharp Cheddar Cheese (225 g)
and
Reduced-Fat Monterey Jack Cheese (55 g)
if not using pre-shredded.
Step 5
Top the hash browns with half of the sausage and half of the cheddar cheese (1 cup).
Step 6
Add half of the Monterey jack cheese (1/4 cup)
Step 7
Add half of the
Onion (1)
,
Green Bell Pepper (1)
, and
Red Bell Pepper (1)
.
Step 8
Repeat the layers with the remaining hash browns, cheddar cheese (1 cup), Monterey jack cheese (1/4 cup), onion, red bell pepper, and green bell pepper.
Step 9
In a medium bowl, whisk together the
Farmhouse Eggs® Large Brown Eggs (12)
and
1% Low Fat Milk (120 mL)
, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 10
Pour the egg mixture over layers in the slow cooker.
Step 11
Cover and cook on high for 4 hours or on low for 8 hours - or until the eggs have cooked through and set in the middle.
Step 12
Once done, divide evenly among bowls and enjoy right away.
