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 can’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
  • 18 eggs
  • salt and pepper to taste
  • 1 tablespoon Dijon mustard
Container: slow cooker, mixing bowl, large skillet
30 mins
6+ hrs
6+ hrs
  • 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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