Jicama & Sausage Breakfast Hash Brown Recipe


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You can leave this breakfast to be made overnight and you will have it ready in the morning.

Makes: 8 servings

Prep: 10 min

Cook: 10-12 hours

Ingredients:-

Hashed brown jicama – 4 cups

Bacon (crumbled, cooked, drained) – 12 oz.

Ground sausage (cooked, drained) – 1 lb.

Sweet yellow onion (diced) – 1

Green bell pepper (diced) – 1

Fresh mushrooms (sliced) – 1 ½ cups

Spinach – 1 ½ cups

Monterrey Jack cheese (shredded) – 2 cups

Feta cheese (chopped) – ½ cup

Eggs – 12

Heavy white cream – 1 cup

Salt – 1 teaspoon

Pepper – 1 ½ teaspoon

Directions:-

  1. Layer the hash browns in a greased slow cooker.
  2. Spread the sausage and bacon over it followed by the onions, spinach, bell pepper, mushrooms and cheese.
  3. Whisk together the eggs, salt, pepper and cream in a bowl and pour it over the layerings.
  4. Cook covered for 10-12 hours on low.

Nutrition Information per serving: 443.6 Cal, 38.25 g total fat, 8 g carb., 1.95 g fiber, 18.1 g protein.

Jicama & Sausage Breakfast Hash Brown


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