Sugared out? All of the Christmas morning candy can get a bit overwhelming, but not to worry. This casserole makes an appetizing breakfast--no sugar added.
Breakfast Casserole with Spinach, Peppers, and Mushrooms
Recipe by Karen Bellessa Petersen
- 4 cups cooked cubed potatoes (you can easily use leftover baked potatoes)
- 1 cup sliced mushrooms
- 1-2 cups fresh spinach
- 1 lb ground breakfast sausage, cooked and drained (substitute cubed ham or bacon, if you prefer)
- 6 eggs
- 1/4 cup milk
- 1 cup grated sharp cheddar cheese
- 1/2 tsp garlic powder
- 1 tsp ground mustard
- 1 Tbsp dried onion flakes
- ½ cup diced red bell pepper
- Salt and pepper
Spray the inside of a 4-6 quart slow cooker. Use a foil collar on the hot spot of your slow cooker. Place potatoes on bottom of cooker. Salt and pepper. Sprinkle mushrooms and spinach on top of potatoes. Top with sausage, peppers and onions.
In a small bowl, whisk the egg, milk, garlic powder and ground mustard together. Salt and pepper the eggs. Pour over the top of the sausage. Sprinkle the cheese evenly over the eggs.
Cover and cook on high for about 2 hours or on LOW for about 4. Scoop out and serve with salsa.
Slow-cookers are the cooking solution to a busy holiday season. Just throw in a few ingredients and voila! In just a few minutes, you have a delicious meal. Check out more incredible slow-cooker recipes from Slow-Cooking Fast!