Cook sausage until no longer pink. Spray inside of slow cooker with cooking
spray. Place 1/2 of the hashbrowns in bottom, layer 1/2 of each bell
pepper, onion, crumbled sausage, and cheese. Repeat the layering process.
In a bowl, add eggs, milk and salt and pepper; mix well. Pour over
ingredients in crockpot. Cover and cook on low for 8 to 10 hours. (Be sure
and check this after 4 hours if using a new crockpot).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (410g)|
|Recipe Makes: 6|
|Calories from Fat: 455 (60%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||67 %|
|Saturated Fat 16.5g||83 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 1105mg||340 %|
|Sodium 990.4mg||34 %|
|Potassium 922.1mg||24 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 27.5g|
|Protein 44.5g||64 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 755
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