Day 228.
In the past few weeks I've gotten a few different emails from fantastic people sharing their hash brown layered casserole breakfast concoctions. This is a combo of Melba, Mikell, and Alison's recipes.
We were ecstatic with the results. This is a keeper, and something you should definitely file away for a brunch or potluck get-together.
The Ingredients.
serves 10 or so
30 ounce package of plain frozen hash brown (shredded) potatoes
4 already-been cooked sausage, or leftover diced ham (I used chicken and apple sausage)
1/2 yellow onion, diced
1 green bell pepper, seeded and diced
1 1/2 cups shredded cheese
12 eggs
1 cup skim or fat free milk
1 teaspoon kosher salt
1 teaspoon black pepper
The Directions.
I used a 6 quart slow cooker for this recipe.
Spray the inside of your crockpot with cooking spray.
Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.
In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, 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.
The Verdict.
Delicious. Yummy. We've eaten this for breakfast everyday for the past three days.
Vegetarian Version:
30 ounces frozen hashbrown potatoes
12 eggs
1 cup skim milk
1/2 cup diced onion
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 cup sliced mushrooms, chopped.
2 cups shredded cheese
1 1/2 tsp kosher salt
1 tsp ground black pepper
Pour the hashbrowns into a prepared slow cooker insert. In a mixing bowl, whisk together the eggs, milk, vegetables, salt, and pepper.
Pour evenly over the top of the hashbrowns.
Cook on high for 3 1/2 hours, then remove the lid and continue cooking on high for another 30 minutes, or until residual moisture has dissipated and the eggs are fully set.
ENJOY!!!
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