A couple weeks ago I was going to make this recipe for Crockpot Cheeseburgers. I asked John to get out the ground turkey from the big freezer, but I had forgotten that the ground turkey was in our LITTLE freezer, so he ended up getting out ground sausage by mistake. I made it anyway because hey, it won’t hurt anything! It ended up being delicious, and since then John keeps asking, “Hey, when are you gonna make those crockpot cheeseburgers again?” Turns out we had a brunch in our Sunday school class this past weekend, and as I was trying to figure out what to make, it hit me. What if I took John’s harmless mistake and turned it into something AMAZING? That’s when these slow cooker sausage egg and cheese biscuits were born!
What you need:
8 ounces Velveeta cheese
Salt and pepper to taste
First, brown and drain the sausage.
While the sausage is cooking, crack the eggs into a large bowl and pour a little milk into it. Pour the eggs into a heated pot and scramble.
Place the eggs and sausage, along with the cubed cheese, in a greased slow cooker and cook on low for 3-4 hours. You can eat the mixture by itself or place inside biscuits (Either buy canned biscuits or bake your own!).
It’s much better on a biscuit, trust me.
(Linked up on: Artsy Fartsy Mama )