Rating: 5 stars
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This delicious, hearty breakfast takes almost no effort to prepare. This recipe will cook overnight in a slow cooker and all you need to do in the morning is prepare the poached eggs.

Source: Diabetic Living Magazine


Recipe Summary

10 hrs 15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Coat a 20x18-inch sheet of heavy foil with cooking spray. Place potatoes, sausage, onion and sweet peppers on foil. Drizzle with broth. Sprinkle with thyme and the 1/4 teaspoon black pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose. If necessary, manipulate foil packet to fit in an oval 3 1/2- or 4-quart slow cooker. Place packet in cooker.

  • Cover and cook on low-heat setting for 10 hours.

  • To poach eggs, half-fill a 12-inch skillet with water and bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water.) Break an egg into a cup and slip egg into the simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon.

  • Carefully open the foil packet to avoid getting burned by escaping steam. To serve, spoon sausage and vegetables onto serving plates. Serve a poached egg on top of each serving and sprinkle egg with black pepper. Sprinkle cheese on individual servings.

Nutrition Facts

1 cup sausage-vegetable mixture, 1 egg, and about 1 tablespoon cheese
281 calories; protein 21g; carbohydrates 23g; dietary fiber 3g; sugars 3g; fat 12g; saturated fat 4g; cholesterol 262mg; sodium 485mg.

2 1/2 medium-fat protein