Thursday, November 21, 2013

Breakfast casserole in a crock pot

I’m not sure why this would be any easier than baking it in the oven, but maybe some people want to sleep in.

Ingredients:

  • 1 bag 26 oz. frozen hash browns
  • 12 eggs
  • 1 cup milk
  • 1 tablespoon ground mustard
  • 1 16 oz. roll sausage maple, sage or regular sausage.
  • Salt and pepper
  • 16 oz. bag shredded cheddar cheese

Directions:

  • 1. Spray crock pot and evenly spread hash browns at the bottom.
  • 2. Crack 12 eggs in a large bowl.
  • 3. Mix well (and slowly) using a whisk.
  • 4. Add the milk.
  • 5. Go ahead and sprinkle in the ground mustard.
  • 6. Add salt and lots of fresh pepper. Mix well and set aside.
  • 7. Cook the sausage on high heat, drain and set aside.
  • 8. Add sausage on top of hash browns.
  • 9. Add cheese.
  • 10. Mix it up well.
  • 11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
  • 12. Turn the crock pot on low for 6-8 hours. Some fun variations of this recipe. Before cooking (during prep) you can add: chunks of sourdough bread, diced chiles, salsa, diced green onions

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