Crunchy Green Mom - Suzanne

Crunchy Green Mom - Suzanne

Wednesday, March 10, 2010

Crockpot Breakfast Casserole

We love the idea of Sunday morning breakfast, so Dave and I try to feed the kids every Sunday morning to a great meal, coffee for me, and the Sunday paper for us. It usually includes Sudoku, Crossword puzzles and me reading the editorials. (More like me scoffing at them, I don’t know why those people can frustrate me so fast)

This Sunday was a little different; we knew we were leaving the house early to take

the kids to the zoo and around the town for the day, so we wanted something simple. I chose to make a crockpot breakfast!



Crockpot Breakfast Casserole

Ingredients:

1 dozen eggs
1 cup milk
1 package (32 oz.) of frozen hash brown potatoes.
1 lb of bacon - cooked, drained and cut into pieces.
1 lb of sausage, browned and drained

1 onion - diced
3/4 pound cheddar cheese - shredded
1/4 teaspoon dry mustard
salt & pepper to taste

Directions: (Spray crockpot with oil/Pam first)

1. Layer potatoes, bacon, sausage, onions, cheese in the crockpot in two or three layers.

2. Add cheese.

3. Beat the eggs, milk and mustard, salt & pepper together.


4. Pour over the whole mixture.

5. Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked

“Recipe altered from the original found on Mom’s Who Think

This was a GREAT recipe, I loved the flavor and everyone really enjoyed it. It could feed about 5-6 adults. I made Blueberry muffins with it and happily made it out the door with fed kids and NO Sunday morning stress.

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