Step 1

Combine all ingredients in a blender and blend until smooth. Refrigerate 1-2 hours.

Step 2

Heat non-stick skillet or non-stick crepe pan over medium-high heat and brush with butter or spray with cooking spray. Pour or ladle about ¼ cup of the batter into the pan, tilting to coat the surface of the pan with the batter.

Step 3

Cook 2-3 minutes, or until the bottom of the crepe lifts easily off the bottom of the pan, then flip the crepe and cook on the other side until golden brown and edges are slightly crispy.

Step 4

Remove crepe from pan and continue to cook the rest of the crepes until the batter is gone (about 10-12 crepes).

Step 5

Brown sausage links in a large skillet until cooked through and cut into pieces.  Set aside.

Step 6

In a large bowl, whisk the eggs and milk together. Add salt and pepper.

Step 7

Spray crockpot with cooking spray and layer the cut up sausage, potatoes o'brien, tomato, and cheese. Pour the egg mixture over the top. Stir everything together.

Step 8

Cook on low heat for 6 to 8 hours. The oval crock pots like the one shown may cook faster than the typical round crock pots. Try to aim for the 6 hour mark if using one like this.

Step 9

Beat cream cheese with a hand mixer or stand mixer until smooth.

Step 10

Add remaining ingredients and mix well. Chill 1 hour in the refrigerator or until ready to use.

Step 11

Serve with fresh fruit.

Step 12

Add all ingredients into a high-powdered blender and blend on "smoothie" setting until smooth. Add more ice cubes if needed for thicker consistency.