32-oz. pkg. frozen shredded hashbrowns
1 lb. ground pork sausage, browned and drained
1 onion, diced
1 green pepper, diced
1-1/2 c. shredded Cheddar cheese
1 doz. eggs, beaten
1 c. milk
1 t. salt
1 t. pepper
Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese
in a lightly greased slow cooker. Repeat layering 2 more times, ending
with cheese. Beat eggs, milk, salt and pepper together in a large
bowl; pour over top. Cover and cook on low setting for 10 hours.
|Calling all cooks! We're looking for your favorite original, tried & true, yummy recipes to include in our newest cookbooks!
We'd love to receive your year 'round tastiest, most dependable recipes for main dishes, sides, appetizers, snacks, desserts...even gifts from the kitchen!
Whether your favorite recipes feature fresh-picked produce or items fresh from the pantry, whether they're for a special holiday or every day...you name it, we want it!
Please be sure to include a memory that makes the recipe special for you along with your name, address, phone number, e-mail address, the number of servings it makes and any helpful tips. Best of all, if we use your recipe, we'll send you a FREE copy of the cookbook when it's published next year!