Egg Scramble (Slow Cooker)

If you are having guests over or having brunch after church here is a great breakfast egg scramble that serves 8-10 people.


12 eggs

1 bag of frozen hash browns

1 16 oz roll of your favorite sausage

16 oz of 2% shredded cheddar cheese

1 cup of 2% Milk

2-4 drops of Tabasco sauce

Add you favorite mixed herbs and pepper to taste

Optional items:

1 bell pepper (red or green)

1/2 white onion, chopped


Brown your sausage and set aside. If you are using the onion, go ahead and add it to the sausage while browning.

Spray the bottom of the crock pot with cooking spray and layer your hash browns on the bottom.

Shred your cheese, if not done already, and chop your bell pepper. In a medium bowl, crack your eggs and whisk them together.

Slowly add the milk and Tabasco sauce, and add in your herbs and pepper.

A good amount of pepper is needed. Layer the sausage on top of the hash browns, then the bell pepper, and lastly the cheese on top of that.

Mix it all together before you add the egg mixture.

Pour the egg mixture over the top and mix it until even.

Cover and cook on low overnight, or for 6-8 hours.

When you wake up, you can serve it alone, or you can make breakfast burritos out of it.  We did both, and it was so tasty