Monday, October 17, 2011

Crock Pot Breakfast Casserole

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Thank you to everyone who has made this blog posting a success! I don't believe in accidents, and for some reason, in God's sovereignty, He allows thousands of people to view this blog posting every day. I didn't think it would be right to not share with you the best news you will ever hear in your life. Then, of course, come back and make yourself some breakfast :) Xoxoxo, Rachael.


Before we start, I'd like to refer you to my Q&A page. The crock pot I used for this recipe was a Hamilton Beach 4 qt. slow cooker. If you have any questions about this recipe, you'll probably find the answer here. If not, feel free to leave a comment, and I'll get back with you asap!


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If you're anything like me, you're super-motivated to make breakfast the next morning when it's 7 pm the night before. I google, pinterest, and brainstorm ideas that will please the man of the house. But when it comes down to it, I never get to bed on time, and 6 am comes really quick. I know many people who view the crock pot as a cop-out, but I disagree. I think it's smart. If I could make filet mignon in a crock pot, I would. But since I can't, I'm going to make my breakfast in this thing. Plus, what's even more beautiful about this is that most members of your family can serve themselves at any time of the morning, so you don't have to worry about getting up incredibly early to spoon it all out.

Let's do this! I'm going to walk us through step-by-step to show you just how easy this really is.

Ingredients:
  • 1 bag 26 oz. frozen hash browns
    • Since Tim doesn't eat white potatoes, I peeled and shredded about 8 red potatoes, but I'll be the first to tell you it's not as tasty.
  • 12 eggs
  • 1 cup milk
  • 1 tablespoon ground mustard
  • 1 16 oz. roll sausage
    • I've used the maple sausage, and I really liked. This time I just used regular.
  • Salt and pepper
  • 16 oz. bag shredded cheddar cheese



Directions:


Spray crock pot and evenly spread hash browns at the bottom.



Crack 12 eggs in a large bowl.



Mix well (and slowly) using a whisk.



Add the milk.



Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.



Add plenty of salt....



...and lots of fresh pepper. Mix well and set aside.



Cook the sausage on high heat, drain and set aside.



Add sausage on top of hash browns.





Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.



Mix it up well. Or good, depending on where you're from.



Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.



Turn the crock pot on low for 6-8 hours. If you sleep more than that and lack the discipline to get up just to turn off the crock pot (like myself), feel free to make this the day before and keep it on warm all night. That works really well in our house. Now go wash your face, watch some E!, and get in bed. Go ahead and close your eyes, and fall asleep. Because when you wake up and walk into the kitchen, you'll see this...




Oh, my.

What do we have here?



A perfect recipe that reminds you that the day is worth living, that's what.

Some fun variations of this recipe. Before cooking (during prep) you can add:
  • chunks of sourdough bread
  • diced chiles
  • salsa
  • diced green onions
Serve hot with a glass of orange juice and a side of toast.

Love and the crock pot,

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