This recipe is from our pastor's wife and let me tell ya, if this is recipe is any indication, she's a great cook! We really enjoyed it tonight and I look forward to making it again in the future.
Crock-pot Breakfast Brunch Casserole.
1 32 ounce bag of frozen Southern style hashbrowns
1 pound sausage, fried and drained (her recipe calls for bacon, but Mike isn't a fan of bacon)
1/2 cup diced onions (we also added a whole bell pepper, chopped)
3/4 lb cheddar cheese
1 dozen eggs
1 cup milk
1/2 tsp dry mustard (we skipped this but didn't miss it. :)
salt and pepper
Layer the frozen potatoes, bacon, onion and cheese in the crock-pot in two or three layers. Finish up with cheese. Beat the eggs, milk, mustard, salt and pepper together. Pour over the whole mixture. Cook on low for 10-12 hours. ** We ate it with tortillas and topped with picante, but I think it would be great on toast or even by itself.**
Super easy to make, delicious to eat, but I'm so thankful I had a slow cooker bag or the clean up might have done me in as it was glued around the edges. The upside, it makes enough to feed an army! Henry loved it too so I think most kids would enjoy it. We ate about half of it so we have more left for breakfast later in the week. Next time I will either invite people over to eat or cut the recipe in half so we won't have as much leftover.
Let me know if you try it! Enjoy!
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