Slow Cooker Southwestern Egg Bake Recipe
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A breakfast egg bake with a real southwestern flair. Italian sausage, red peppers and green chilies all combine to create a southwestern flavor that you canÃ¢â‚¬â„¢t resist.
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1 pound sweet Italian sausage
1 pound ground turkey
1 large sweet onion - chopped
2 cloves garlic - chopped
1 red pepper - chopped
2 cans green chilies - chopped
1 pound sharp cheddar cheese, swiss cheese or a combination of both - shredded
salt and pepper to taste
1 tablespoon Dijon mustard
:slow cooker, mixing bowl, large skillet
In a large skillet cook the Italian sausage and ground turkey until crumbled and no longer pink. Season to taste if desired. Drain.
In a slow cooker, place the ingredients in order as follows: half of the browned meat, half of the onion, half of the garlic, half of the red pepper, half of the green chilies and half of the cheese.
Repeat the layers with the remaining portion of the ingredients.
In a mixing bowl, beat the eggs and mustard together. Season with salt and pepper and pour over the top of the ingredients in the slow cooker.
Cover the slow cooker and cook on low heat for 8-9 hours.
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