1 lb. breakfast sausage (I used Jimmy Dean Maple since i was on sale)

1 package frozen seasoning vegetables (onions, peppers, celery, parsley) or fresh, if you have it!

12 eggs, soft scrambled

1 c. cream soup (I used sausage and bean from an earlier meal.)

I envelope shredded cheese (I used Trader Joe’s cheese alternative which is really good)

Cook sausage, breaking into bit size pieces.

When the sausage is seared on the outside, but still raw in the center, add in frozen seasoning vegetables.

Cook until veggies are soft, but not mushy.

Meanwhile, soft scramble some eggs.  I mixed 12 medium eggs and 1/2 c. milk with salt and pepper.

Cook over medium heat scraping the bottom regularly so the eggs stay soft.  Undercooked is better than overcooked!

Mix in soup and stir until well incorporated.

Pour half of the egg mixture into crockpot.  (4 or 5 qt).

Top with sausage and veggies.

Sprinkle with 2/3 of the cheese.

Pour remaining egg mixture and top with remaining cheese.

You can refrigerate this overnight at this point.

If you are not refrigerating it, cook it on low for 25 minutes or until cheese is melted.

If you have refrigerated it, let it sit on the counter before turning it on.

It will take a significant amount of time to heat through.  The only way to be sure it’s warm enough is a thermometer.  Times vary depending on your crock pot and whether you use high or low, or a combo of the tow, it will be at least an hour, probably up to two, to heat through.  If too wet, put a paper towel under the lid to absorb the moisture.

Make sure it is at least 160 before serving.