Today, our Gooseberry Patch Guest Blogger series
continues...thanks for stopping by!
Amy is the voice behind A Latté with Ott, A and today, she's sharing a breakfast recipe that starts the night before...take it away, Ott, A!
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You know those times you have overnight guests you want to impress with a good hearty breakfast, but then realize...oh wait, I'm not a morning person. I can barely pour myself a cup of coffee in the wee morning hours, let alone pull off a big meal!
Well, my fellow sleepy-eyed hostess, I have come to your rescue with a recipe you throw in your crockpot before you go to bed and wake up to a warm & hearty meal. All you have to worry about now is the coffee. And nobody knows lattés better than me...Ott, A the blogger over at a Latté with Ott, A. I love to bake, garden and can what we can't eat by season's end. Now that I'm a new mom, I'm always looking for ways to make food easier and tastier.
I am thrilled to be guest posting here today on the Gooseberry Patch blog and even more excited to be sharing with you a recipe of mine that was recently published in the Gooseberry Patch cookbook, Slow Cooking All Year 'Round.
It's called Christmas Egg Brunch and you'll find it printed on the first page in the book, so you know it's gOTTa be good. No reason to save it for the holidays when you can eat it All Year 'Round.
To start with I just want to mention that I use a 5-quart slow cooker and a plastic liner to save on cleaning. I put my ingredients in for 6 to 8 hours before I want to eat breakfast. That way I'm sure to have the meal ready when my guests are ready to eat!
I altered two ingredients in the recipe I'm sharing with you today from what you will see in the cookbook just to show you some versatility and to help meet your taste preferences.
Here's what you'll need to get started...
1 lb. ground sausage, browed & crumbled
32 oz. package frozen hashbrowns with onions & peppers
1 cup salsa
1 1/2 cup shredded cheese
1 dozen eggs
1 cup milk
1 tsp. dill weed
1/2 tsp. salt
1/2 tsp. pepper
Directions: In a skillet over medium heat, cook ground sausage. In a greased or plastic-lined slow cooker, place 1/3 of the hasbrowns, 1/3 of the sausage, 1/3 of the salsa and 1/3 of the cheese. Repeat layers twice more, ending with cheese.
In a bowl, beat eggs, milk and seasonings. Pour over cheese. Cover and cook on low setting for 6 to 8 hours, until set. Serves about 8 people.
Just think...you slept while the slow cooker did all the work! Now go pour yourself that cup of coffee and enjoy the morning with your guests, hassle-free.
Stop by any time for a latté, as my blog has lOTT's of yummy recipes, gardening tips, canning tutorials, decorating and craft ideas and now (with our newest addition, MacchiOTTo) child-raising ideas. See you there!
Thanks so much for stopping by today, Amy!
Join us back here in a few weeks for another guest post, and if YOU would like to contribute, just drop us a note. We'd love to hear about a Gooseberry Patch recipe that you love or that you've tailored especially for your family.