Crock Pot Egg Bake

I love to cook, but I hate turning on my oven in the summer. I find myself cooking in the crock pot because it doesn’t heat up the whole house. Last night I decided to try something new in the crock pot – eggs.

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I browned half of a pound of breakfast sausage in a skillet and transferred it to my crockpot (which I sprayed with oil). I then used the same skillet, with a bit of vegetable oil (I wasn’t planning on needing that, but the sausage was very lean), to saute a green pepper, orange pepper, and half of a red onion.

Once that was soft I added it to the crock pot. I cracked a dozen eggs into a bowl and whisked them until they were mostly scrambled. I added salt, pepper, and a cup of shredded cheese. I then poured the eggs over the meat and vegetables and cooked it on low for about 2 hours. Once a knife stuck in the middle came out clean I cut it into 8 wedges and called it dinner.20180625_1956333589874408623931879.jpg

We both like this, so I’ll be making it again. I will be making a few changes. I’ll probably use soy chorizo instead of breakfast sausage. I used pork sausage from our egg lady. She has great eggs, but her sausage is pretty bland. I will probably make this without cheese next time, as it isn’t needed. I think a pinch of good cheese on top would be better than supermarket cheddar mixed in.

One of my favorite things about eggs for dinner is the leftovers the next day. I had this for breakfast covered in siracha. The kids had it for breakfast and ate it once it was called eggy pie. I microwaved slices for a minute. They reheated well and didn’t seem to dry out.

What do you cook when you don’t want to turn the oven on?

 

 

2 thoughts on “Crock Pot Egg Bake

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