Prep Time: 15 minutes
Total Cook Time: 4 hours and 30 minutes
We wanted a savory breakfast that packed eggs, sausage, and hashbrowns all into one easy-to-make dish. Better yet if it required minimal prep so that we could assemble it the night before and have it ready to go in the morning. Instead of peeling, shredding, and draining raw potatoes, we call for frozen, shredded hash browns to speed the recipe along. To save on clean up, the sausage and vegetables are broiled in a Suvie pan and then the remaining ingredients are layered on top and slow cooked. If you would prefer to saute the sausage and vegetables together on the stovetop, use a medium-sized skillet over medium heat and cook until sausage is cooked through and vegetables are soft, about 8-10 minutes. Cut into slices, this dish has everything you want for breakfast in each multi-layered bite. This recipe makes great leftovers, but if you want only 4 servings simply cut the recipe in half and use only one Suvie pan.
Note: Do not use pre-cooked breakfast sausage in this recipe. If you have trouble finding raw breakfast sausage you can always substitute with another sausage such as sweet Italian.
- 1 lb bag frozen, shredded hash browns
- 8 large eggs
- 1 half a yellow onion, thinly sliced
- 1 half bell pepper, cut into thin strips
- 1 cup shredded cheddar cheese
- 1 lb uncooked breakfast sausage links or fresh breakfast sausage without casing
- 1½ cups (12 oz) milk, any percentage
Slow Cook Settings
Protein: LOW for 4 hours
Starch: 0 minutes
Remove sausage from casings and crumble in an even layer into two Suvie pans (if using breakfast sausage without casing simply crumble sausage in an even layer into the pans). Broil sausage for 10 minutes.
Remove pans from Suvie and break up the sausage into smaller pieces with a spoon. Divide the onions and peppers between the two pans of sausage and broil for another 10 minutes.
Season sausage and vegetable mixture with salt and pepper to taste, breaking up any large pieces of sausage that remain.
Add hash browns in an even layer on top of the sausage and vegetable mixture.
Whisk eggs, milk, and ½ tsp salt together in a medium bowl and pour over the hash browns.
Sprinkle the top with cheese.
Place both pans in the upper cooking zones, enter the Slow Cook settings and cook.
After the casserole has finished cooking, remove the pans from your Suvie, run a knife around the edges of the pan, cut into slices, and serve with hot sauce if desired.
When it comes to pairing eggs and coffee there aren't any wrong choices. If we would have to pick though, we would recommend a fresh cup of Jamaican Blue Mountain.