Tuesday, March 27, 2012

Crockpot Breakfast Casserole

Thanks to Linda Crosby in Virginia for this recipe!

How about a delicious breakfast all ready when you get up? 
Try this:
Ingredients:  (Adjust to your family size)

30 oz. package of plain frozen hash brown (shredded) potatoes
Cooked sausage, or leftover diced ham (I used turkey sausage)
1 1/2 cups shredded cheese
12 eggs
1 cup skim or fat free milk
1 tsp. kosher salt
1 tsp. black pepper
1/2 onion, diced
1 green bell pepper, diced thin

(I used a 6 quart Smart-Pot for this recipe.)

Spritz the inside of your crockpot with oil. Dump in the whole package of hash browns. Spread them out, and break up any clumps.

In a mixing bowl, mix the eggs with the milk, salt and pepper, cheese, diced meat, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.