Tuesday, December 27, 2011

Slow Cooker Breakfast Casserole ***

This was by far the best slow cooker breakfast egg casserole I've made.  There are some parts left out of the instructions, though.  Ham and salt are both mentioned in the ingredients list, but they're not in the directions.  I skipped the ham and just added the salt in the egg mixture.  I'm thinking about trying it with maple sausage next time, to give it a bit more flavor.  It was really good, but as with any crockpot breakfast casserole, it was just a tad bland.  The sundried tomatoes did help with that, though.  We actually put a little ketchup on ours, to give it some flavor, and I am most definitely not the type of person who enjoys ketchup on eggs.  It would probably be good with salsa, but I didn't have any on hand at the time.  I forgot to take a picture, but the link to Debbi's original post is below the title of the recipe.  She has a good pic on hers.

(luckymommyto2boys ~ Amy ~ Debbi Does Dinner)

1 pkg. frozen shredded hash brown potatoes (26 - 32 oz)
1 pkg. sausage, cooked and crumbled (about a pound)
8 oz. ham, chopped
1 cup (4 oz) shredded colby jack cheese
1/2 cup (2 oz) shredded pepperjack cheese
1/2 cup julienne cut sun dried tomatoes, drained
6 green onion, sliced
12 eggs
1/2 cup milk
1 tsp. salt
1/4 tsp. black pepper

Spray crock pot with cooking spray. Layer 1/2 of the potatoes on the bottom of the slow cooker. Top with half the sausage, cheeses, sundried tomatoes and green onion. Repeat layering.
Beat eggs, milk and pepper in a large bowl with a whisk until well blended. Pour over potato mixtures. Cook on low setting for about 6 - 8 hours or 3 - 4 on high or until eggs are set.

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