- 12 eggs
- ½ cup goat kefir
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup raw goat cheese, shredded
- 1 cup raw sheep cheese, shredded
- ½ cup green onions, chopped
- 2 sweet potatoes, peeled and grated into hashbrowns
- 1 pound chicken sausage, chopped
- ½ cup bell pepper, chopped
- In a bowl, beat eggs, kefir, red pepper flakes, salt and pepper. Stir in half the sheep cheese, half the goat cheese and half the green onions.
- In a medium bowl, mix together the potatoes, sausage, peppers and remaining cheese and onions. Add to slow cooker.
- Pour egg mixture over layers and cook on low for 6–8 hours.
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