6 cups frozen diced has brown potatoes (DO NOT THAW)
1 3/4 cups shredded reduced fat cheddar cheese
1 medium red sweet pepper, seeded and chopped
12 publix organic eggs
1 (12 oz) can evaporated Low - fat milk
1/2 tsp ground black pepper
1/4 tsp salt
Instructions
In a large skillet, cook sausage and onion until sausage is browned, drain off fat
Coat the inside of a 5 - 6 qt slow cooker with cooking spray. In the cooker combine cooked sausage mixture, frozen potatoes, cheese and sweet pepper. In a medium bowl whisk together eggs, evaporated milk, black pepper and salt. Add to sausage mixute and stir gently to combine.
Cover and cook on low heat setting for 6 to 8 hours. Remove cover. let stand 15 minutes before serving (any watering that is present will disappear during standing time) If desired, top with salsa to serve.
Originally Submitted
11/21/2009
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