2 Tbsp. butter
1 1/2 lb. bulk breakfast sausage, cooked and drained
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
4-oz. can chopped green chilies (or jalapeno peppers), drained (or fresh)
2-1/2 cups grated Monterey Jack, cheddar or Pepper Jack cheese (or a combo)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Grease inside of 5-quart crockpot with butter. Starting with sausage, layer meat, onions, peppers, chilies and cheese, repeating the layering process until all ingredients are used.
In large mixer bowl, beat eggs with wire whisk or eggbeater until combined, then pour over mixture in the crockpot. Cover and cook on low 5-7 hours. Serve with sour cream or fresh salsa.
The eggs should reach 165 degrees F.