I’m off to Atlanta this week for a ginormous poultry show, but before I head out the door, I wanted to be sure to post my latest Turkey Tuesday recipe – Crockpot Turkey Breakfast Hotdish, which I found on the Iowa Girl Eats blog. (I love this blogger and use quite a few of her recipes.) She calls it a casserole, of course, since she is further south than I am. Up here in the North country, we say hotdish. 🙂 Plus, I swapped out the pork sausage for turkey breakfast sausage.
I tried it out over the weekend when my sister and niece came for a little overnight visit and it was given a thumbs up by all the adults in the house. (The photos, by the way, really don’t do it justice.) My niece, Morgan, who is 1, stuck with pancakes – her current fave breakfast item – and Joe decided he was just fine with Cheerios. (Which, by the way, he could eat every single day of the week for breakfast and supper without complaint.)
This Crockpot Turkey Breakfast Hotdish is simple to throw together the night before and is cooked on low overnight for 8 hours, so it can be ready when you get up. It also makes a large amount so this would be great for company. As it turned out, I sent some leftovers home for my brother-in-law, who couldn’t hang with us over the weekend because of his work schedule. I also froze a few individual portions, which will make it easy for me to microwave in the morning before work.
We were sort of amazed at the delicious flavor it had, given the basic ingredients and very little spice I added (just some salt and pepper). But then again, how can you go wrong with potatoes, cheese, eggs, green onions, and turkey sausage? I would make this again!
Hope you all are having a great week! While my blog will be pretty quiet this week while I’m away, I’m hoping to get caught up on some blog posts next week. 🙂
Lara
Crockpot Breakfast Hotdish (recipe from Iowa Girl Eats)
30 oz bag frozen hash browns
1 lb turkey breakfast sausage, browned & drained – I used JENNIE-O® Lean Mild Turkey Breakfast Sausage Roll
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
6 green onions, sliced and divided in half
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Spray a large crock pot with non-stick spray then place half the hash browns into the bottom. Layer in half the cooked sausage, half the cheeses, and half the green onions, then repeat hash brown, sausage, and cheese layers.
In a large bowl, whisk together eggs, milk, salt, and pepper, then drizzle over top. Cook on high for 4 hours, or low for 8 hours, or until eggs are set. Serve with remaining green onions, salsa, or guacamole.
Note: I think if you like a little more ‘heat’ to your breakfast, you could throw in some spicy peppers and/or use JENNIE-O® Lean Hot Turkey Breakfast Sausage Roll as well.
Disclaimer: I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid to write about Jennie-O products. I do receive some complimentary turkey products, such as the breakfast sausage roll I mentioned above, to try. Opinions are entirely my own.
Find this recipe and many other yummy crockpot options at the Whatcha Crockin’ Link-Up Party!