BREAKFAST CASSEROLE IN THE CROCK POT

Breakfast Casserole in the Crock Pot image

Cooks while you sleep! Sounds perfect for a Sunday morning or holidays and great for company! Some fun variations of this recipe. Before cooking (during prep) you can add: chunks of sourdough bread, diced chilies, salsa, diced green onions. Serve hot with a glass of orange juice and a side of toast.

Provided by Chef Emanuela

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (26 ounce) bag frozen hash browns
12 eggs
1/2 cup milk
1 tablespoon ground mustard
16 ounces sausage (maple, sage or regular sausage.)
1 teaspoon salt
16 ounces shredded cheddar cheese
2 garlic cloves (minced)
1 large onion (sliced)
1/2 teaspoon pepper
1/4 teaspoon nutmeg

Steps:

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, the nutmeg and lots of fresh pepper. Mix well and set aside.
Cook the sausage on high heat, drain and set aside. Using the leftover fat from the sausage, sauté the garlic and onions until translucent.
Add sausage, onions and garlic 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 5-7 hours. Crockpots vary so yours may need more or less time.

Nutrition Facts : Calories 741.8, Fat 53.8, SaturatedFat 24.4, Cholesterol 373.7, Sodium 1306.3, Carbohydrate 31.6, Fiber 2.3, Sugar 2.9, Protein 34.3