Ingredients
1 2/3 pounds Russet potatoes
12 Eggs
1 cup Milk, Oatly
1 tablespoon Ground mustard
16 ounces Bilinski italian sausage
16 ounces Pepper jack cheese (shredded) - Daiya
1 can Rotel
1 Red bell pepper
1 Yellow onion
5 cloves Garlic
1 bunch Cilantro
3 Avocado
1 bag Spinach
1 jar Salsa verde
Preparation
Shred potatoes. Brown in skillet or use 26 oz frozen hash browns.
Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of crock pot.
Mince garlic.
Whisk eggs, milk, mustard, garlic, salt, and black pepper together in a bowl.
Dice onion and red pepper.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns
Spread rotel, spinach, red pepper and onion over sausage.
Spread cheese over top.
Pour egg mixture over cheese.
Cook on Low for 6 to 8 hours.
Slice avocado & chop cilantro as garnishes. Put salsa verde in bowl. Done!
