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Lsweetnell

Crockpot Breakfast Casserole

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I have suggested changes to this recipe:
I would add a can of cream of chicken or cream of mushroom soup and a half cup of sour cream to the potatoes and I would mix the onions and peppers into the mixture instead of layering, except for the top cheese and egg mixture - this to make it more moist. Also suggest below to use a medium regular onion, chopped and only half a green pepper, finely chopped. Could even add a small can of chopped green chilies to the eggs and I would must mix in the remaining cheese with the eggs.


Prep time: 20 mins Cook time: 8* hours Total time: 8 hours 20 mins
Serves: 8-10 *This doesn't necessarily cook for eight hours, six hours is probably plenty. Adding the soup to the potato mixture will help keep the potatoes from drying out.

Also you could use frozen O'Brian potatoes, they already have green peppers and onions in them (I mix a regular bag with an O'Brian bag of potatoes.

Rate this recipe 4.7/5 (15 Votes)
Crockpot Breakfast Casserole 1 Picture

Ingredients

  • 1 dozen eggs
  • 1 cup milk
  • 1 package (32 oz.) frozen hash brown potatoes
  • 1 lb of sausage, browned and drained or 1 lb of bacon, cooked and crumbled (or use both)
  • 2 cups cheddar cheese or colby jack - shredded
  • 1/4 teaspoon dry mustard (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup green onions - diced (optional)or 1 medium onion chopped
  • 1 green pepper - diced (optional) (at least half a green pepper, chopped finely. Really adds flavor. A whole green pepper might be a bit much.

Details

Adapted from stockpilingmoms.com

Preparation

Step 1

Spray your crock pot with no stick cooking spray or use a slow cooker liner and spray it.
Layer frozen potatoes, bacon or sausage, onions (if using), green pepper (if using) and 1 cup shredded cheese in the crock pot in two or three layers. (here is where I would add the soup mixed with the sour cream. And I would stir the mixture in with the potatoes.
Sprinkle the remaining 1 cup shredded cheese over the top evenly.
Beat the eggs, milk, dry mustard, salt and pepper together (here is where I would add the green chilies if you wish) .
Pour the egg mixture over the cheese evenly in the crock pot.
Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked, start this at midnight (or 7 hours before you plan on having breakfast) and wake up to a delicious breakfast!
Serve and enjoy!
Notes
Use a crockpot liner sprayed with non-stick cooking spray for easy clean-up. The casserole may burn along the edges a little bit so watch your time the last hour.

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