Breakfast Casserole in Crockpot

Great for when you have a house full of company!!! If you double it, use a 6qt or larger crockpot and add maybe another hour or so, but watch the eggs, so they don't get dry. Add any type of vegi's or meat to give it your own flair! NOTE: If using refrigerated hash browns like Simply Potatoes.. less time, but SQUEEZE OUT WATER as much as possible before putting in pot.. it gets icky and mushy while cooking!! Otherwise.. so simple and easy! Enjoy!!! Also... if you want.. you can freeze this in small portions and heat up for individual breakfast meals throughout the week, according to one friend! Great time saver!!
Photo by H C.

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 12

    eggs

  • 1

    cup milk

  • 2

    lbs of hash brown potatoes. (you can use frozen hash browns, just cook for 8-9 hours, instead of the 7-8)

  • 1

    lb of bacon cooked, drained and cut into pieces. (feel free to substitute or add your favorite breakfast meat..sausage, ham, etc)

  • 1

    lb pork chorizo sausage (optional)

  • 1/2

    cup onions – diced

  • 1/2

    cup quartered mushrooms and/or asparagus (optional)

  • 3

    cups cheddar cheese – shredded

  • 1/4

    teaspoon dry mustard

  • 1/4

    teaspoon garlic powder

  • 1

    tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)

Directions

1. Beat 12 eggs until well blended. 2. Next, beat in milk and garlic powder, mustard, 1 tsp salt & ½ tsp pepper. Set aside. 3. Layer potatoes (I suggest to season each potato layer to taste…..a small pinch of salt and pepper) and sprinkle ⅓ of the onions, mushrooms and/or asparagus. 4. Next sprinkle ⅓ of the cooked bacon, and/or favorite cooked meats/sausages. 5. Last but not least, top with 1 cup of cheese. 6. Repeat this layering 2 more times to have a total of 3 layers….ending with cheese. Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.

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