Recipe: Crock-Pot Breakfast Casserole
								PREP TIME
				Crock-Pot Breakfast Casserole		Crockpot
				INGREDIENTS	DIRECTIONS			COOK TIME
				30 oz frozen shredded hash browns	Step 1:  In large skillet, cook sausage then transfer to a paper towel to remove excess grease.
				1 1/2 lb. sausage
				12 eggs
				1 cup half and half	Step 2:  At the same time, combine eggs, half and half, sour cream, salt, pepper, onion, bell pepper, jalapeno in the crock pot and mix aggressively until the consistency of scrambled egg mixture.			YIELD
				1/2 cup sour cream
				1 1/2 tsp kosher salt
				1 tsp black pepper	Step 3:  Mix in cooked sausage and hash browns ensuring there are no clumps.  Mix completely.  Cover and cook for 8 to 9 hours.  Top with cheese and salsa, cover and allow cheese to melt before serving.
				1/2 onion, diced
				1 bell pepper, diced
				1 jalapeno pepper, diced	Step 4:  Serve in bowl, fill into burrito, make into a quesadilla, or even sandwich between to pieces of toast.
				2 cups shredded Mexican four cheese blend
		Dinner Time	8:30 PM	1 cup salsa
		Cook Time	8:30:00
		Start Cooking	12:00 PM
	RECIPE TAGS
	breakfast, crock pot, casserole