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Submitted by: Jo Ann from Gooseberry Patch
Originally shared on the web 02/22/2011

1 lb. ground pork breakfast
sausage, browned and drained
4-oz. can chopped green chiles
1 c. frozen peppers and onions, thawed and drained
2-1/2 c. shredded Monterey Jack or Pepper Jack cheese
1-1/2 doz. eggs, beaten
Garnish: sour cream, salsa

Layer sausage, chiles, pepper mixture and cheese in a greased slow cooker. Repeat layers until all ingredients except eggs and garnish are used, ending with a layer of cheese. Pour eggs over top. Cover and cook on low setting for 7 to 8 hours. Garnish as desired. Serves 10.


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Enjoy this recipe from Super-Fast Slow Cooking originally published 06/2008.

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