6 large eggs (well beaten)
1 heaping cup of diced vegetarian sausage of your choice
4 large potatoes (peeled and cubed)
1 cup milk (regular or non-dairy)
2 cups shredded Sharp Cheddar cheese
2 fresh garlic cloves (minced)
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Grease the bottom and sides of your slow cooker with olive oil.
Combine all of the ingredients into a large mixing bowl and toss well to evenly coat and combine all ingredients. Transfer mixture into your prepared slow cooker. Cook on “low” for 6-8 hours. Makes 4-6 servings. *I like to use Field Roast brand vegetarian sausages for this recipe, using either their Italian sea-soned or Mexican Chipotle seasoned versions.