Layered Breakfast Brunch Bake

Layered Breakfast Brunch Bake


1 package (16 ounces) frozen hash browns

8 ounces of diced vegan sausage or kielbasa (Field Roast, MorningStar,
LightLife are all good brands)

1 small yellow onion (diced)

1 small bell pepper (any variety – seeded and diced)

3/4 cup shredded Sharp Cheddar cheese

6 large eggs (well beaten)

1/2 cup milk (regular or non-dairy)

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

Lightly oil the bottom and sides of your slow cooker. Arrange the hash browns in the bottom of your prepared slow cooker, followed by the diced vegan sausage and all of the remaining ingredients in the order that they are listed WITHOUT stirring. Cook on “low” for 8-9 hours. Turn off slow cooker and allow the breakfast brunch bake to rest for 10 minutes before cutting and serving. Makes 4 servings.

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