The baked bean soup was NOT the best crock pot recipe from the new cookbook. Summer reminded me that the best meal so far has been the Cheesy Sausage Breakfast Bake on page 207. This would obviously be better if I were to put it in the crock at night and then it would be ready for breakfast. But, I put it in early on Sunday morning and it was ready to eat when
Here is the recipe:
1 30 oz. package frozen hash browns (mine were one big frozen cube)
1 lb. breakfast sausage (I used lean ground beef)
1 onion, diced
1 16 oz. container cottage cheese
3 eggs, lightly beaten, (I used egg beaters)
4 slices cheese (I shredded what was left in the back of the fridge)
1/2 t. salt
1/4 t. pepper
Place the hashbrowns in the bottom. Mix everything else together. Pour over the hashbrowns.
Some time during Sunday School, stir to combine the hashbrowns.
Cook on low for 6 to 8 hours.
If you cook it over night, leave on warm at the end and when you awake your house will smell like heaven and breakfast will be ready.
I had some cilantro to sprinkle on top and the kids covered it will ketchup and salsa.
The kids loved this. The only thing I would do differently next time is make twice as much. The leftovers were just as good as the real thing--at least that is what the kids said since I am currently not eating most of these foods.
|image courtesy of Southern Living Magazine.|