"This delicious and rich breakfast recipe with flavors of the Southwest cooks overnight in your crock pot. Since it serves 12, maybe it could be frozen in serving sizes for a quick breakfast later. From Linda Larsen, Your Guide to Busy Cooks...."
INGREDIENTS
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1 tablespoon butter
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1 lb bulk breakfast sausage (cooked and drained)
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1 onion, chopped
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1 green bell pepper, chopped
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4 ounces chopped green chilies, drained
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2 1/2 cups grated monterey jack cheese
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18 eggs
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sour cream (optional)
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salsa (optional)