We make this during holidays or on mornings when we know we’re going to have a busy day. Set this to cook overnight on low for an early breakfast, or for three hours on high for a leisurely brunch.
—DELISHA PARIS ELIZABETH CITY, NC
PREP: 30 MIN. • COOK: 3 HOURS • MAKES: 12 SERVINGS
1 pound bulk pork sausage
2 pounds potatoes (about 4 medium), peeled and cut into 1/2-in. cubes
1/4 cup water
1 large onion, finely chopped
1 medium sweet red pepper, chopped
2 cups fresh spinach
1 cup chopped fresh mushrooms
1 pound cubed deli ham
1 cup shredded cheddar cheese
12 large eggs
1/2 cup 2% milk
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon salt
1. In a large skillet over medium heat, cook and crumble the sausage until no longer pink, 5-7 minutes; drain.
2. Place potatoes and water in a large microwave-safe dish. Microwave, covered, on high until the potatoes are tender, 6 minutes, stirring halfway through the cooking time. Drain and add to the sausage.
3. Stir in the onion, sweet red pepper, spinach, mushrooms, ham and cheese. Transfer to a greased 6-qt. slow cooker.
4. Whisk together the remaining ingredients until blended; pour over the sausage mixture. Cook, covered, on low until the eggs are set, 3-4 hours. Let stand, uncovered, 10 minutes before serving.