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1 lb. hot breakfast sausage, cooked, crumbled and drained

3-4 c. leftover purple potato hash (you can use any potatoes)

10 eggs, soft scrambled

1 c. leftover cream stye soup (I used potato, often use mushroom)

4 slices Daiya cheddar style slices – this is so delicious, I may NEVER EAT CHEESE AGAIN!!

2 oz. Veggie Shredds (cheese alternative)

Whenever I buy breakfast sausage, I often cook it ahead of time, crumble and drain and then freeze for future use.  It makes breakfast preparation much much easier.

Soft scramble eggs.  Add in cream soup.

Spread a small amount in the bottom of crockpot, which has been sprayed with coconut oil spray.

Brown leftover potato hash in skillet at high heat with olive oil and butter until crispy.

Layer potatoes over eggs.

Layer cooked sausage next.

Layer remainder of eggs.

Top with cheese slices and use shredds to fill between slices.

Put on low.  This is ready to eat when the cheese is melted, and can be kept warm all morning until everyone gets up!

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