Recipe: Slow-cooker Breakfast Casserole*

I tried a new recipe this week for an easy, hot and filling breakfast for a crowd if you are heading out on a camping trip sometime this summer, or expecting guests at some point.  It’s called “Slow-Cooker Breakfast Casserole.”  You may have seen versions of this recipe floating around lately.  I sorted through ten or so different similar recipes, taking what I liked here and there and coming up with my own version which I think turned out delicious.  The neat thing is you can throw it together, plug in the crock-pot, and go to bed.  In the morning it’s hot and ready to eat with some fruit and muffins or toast.  I served chunks of cantaloupe and homemade cornbread with honey butter.

Slow Cooker Breakfast Casserole

1 bag (26-28 oz) frozen hash browns 

12 large eggs

1 cup milk

1 teas. ground mustard

1 to 2 lbs. Browned Ground Sausage, drained well (you could substitute bacon or ham)

½ teas. salt and ¼ teas. Black pepper

1 diced red bell pepper

1 bunch sliced green onions

2 small cans diced green chilies undrained

3 cups Shredded medium cheddar cheese

Directions:
- Spray LARGE crock pot on bottom and sides with cooking spray.
- Crack 12 eggs in a large bowl.
- Whisk well and add milk.
- Add the ground mustard, salt, and pepper and mix well.
- Layer everything into the pot in several layers with all ingredients (except eggs) in each layer, starting with hash browns and ending with cheese.
- Pour the egg mixture over everything in the crock pot.
- Turn the crock pot on low for 6-8 hours.

Serve with Salsa if desired.

Serves 8 to 10.

Note:  I think the key to this turning out well is using the best ingredients.  I would recommend Ore-Ida potatoes, either Jimmy Dean or Tennessee Pride Sausage and be sure to get every bit of grease out of your sausage that you can.  Since the grease cooks back into the meat when it is almost browned, be sure to start spooning grease away part way through the cooking process, removing it as you go.  This will make the casserole much more tasty and healthy.

*Originally distributed July 2013