Monday, November 21, 2011

Hashbrown Breakfast Casserole



With Thanksgiving this week, and Christmas just a month after that, I thought I would share a crock pot recipe that will help you if you have to feed breakfast to some company staying with you during the holidays. That's right, breakfast! In the crock pot! Amazing! Or this would also work for a holiday brunch you may be having or attending. Now, the recipe in itself isn't anything mind-blowing, it is pretty basic ingredients, but the fact that it is ready when you wake up, and that people can help themselves on their own (sometime hectic) holiday morning schedule, is the great thing about it. Be warned that you will smell this in the middle of the night whenever you wake in bed, if you choose to cook on low overnight. It smells great, but I think it made my body wake up earlier than I wanted to on a weekend morning! Haha!

Hashbrown Breakfast Casserole

Cooking spray
1 - 30oz package frozen shredded hashbrowns
12 eggs, whisked
1 cup milk
2 Tbsp seasoning salt
1 tsp black pepper
2 cups shredded cheddar cheese
1 lb. COOKED sausages, cut up or ground up (I used ground turkey breakfast sausage, or you can use traditional sausage links or patties) OR leftover ham, diced
1/2 onion, diced
1 green bell pepper, diced

Use a 6 quart slow cooker. Spray the inside of the stoneware with cooking spray (don't forget to do that!). Dump in the whole package of shredded hash browns, breaking up any clumps. In a medium mixing bowl, whisk the eggs with the milk, then add seasonings, meat, cheese and veggies. Pour everything on top of the hasbrowns in the pot. Cook on low for 6-8 hours, or high for 3-4. The casserole is done when the eggs are fully cooked and the edges start to brown a bit.

10 comments:

  1. LOVE my crockpot!! And this sounds great!!!

    ReplyDelete
  2. This may just save the morning of Christmas Day to wake up with breakfast ready. Can't wait to try it.

    ReplyDelete
  3. I don't know a lot about slow cookers but my only concern is the raw eggs cooking so slowly....could this cause any problems like salmonella? This dish sounds wonderful...

    ReplyDelete
  4. No issues with the eggs, they get very well done!

    ReplyDelete
  5. ive made this a few times for church brunch, it turns out great!

    ReplyDelete
    Replies
    1. That's great! Yes, it is perfect for brunch :)

      Delete
    2. I made this last night and started it before i went to bed. I cut up about 5 piece's of raw bacon and added it on top of the hasbrowns as well as added a package of onion mix as well as some spices (garlic powder, red pepper flakes). I set the slow cooker for 8 hours and woke up to an amazing smelling and looking breakfast. The hashbrowns were a bit mushy, but that is to be expected when they are in a slow cooker for 8 hours. The only way I could see the hasbrowns being crispy is if you flipped the dish over and put in the oven under the broiler for a few minutes, or simply left the hasbrowns out and fried/baked them the morning of.
      Next time I will use turkey bacon instead of regular bacon but overall I loved this dish.

      Delete
  6. where is the print button????

    ReplyDelete
    Replies
    1. There should be a print button on your browser to print the page.

      Delete
    2. control button & the letter P

      Delete