Traverse City Record-Eagle

Archive: Thursday

February 7, 2013

Recipe of the Week: Crockpot Breakfast Casserole

A friend who visited recently brought along the ingredients for this breakfast recipe. She assembled it ahead and it cooked overnight. We awoke to a warm kitchen and the aroma of food ready to eat. Put on the coffee and you're done. She got it from the website, www.momswhothink.com.

--Kathy Gibbons

Crockpot Breakfast Casserole

1 dozen eggs

1 c. milk

1 package (32-oz.) frozen hash brown potatoes

1 lb. bacon, cooked, drained and cut into pieces

1 lb. sausage, browned and drained

½ c. green onions, diced

1 green pepper, diced

¾ lb. cheddar cheese, shredded

¼ t. dry mustard

Salt and pepper to taste

Layer potatoes, bacon, sausage, onions, green pepper and cheese in the crockpot in two or three layers. Add cheese.

Beat the eggs, milk and mustard, salt and pepper together. Pour over the whole mixture.

Cook with slow cooker on low for 10 to 12 hours or until eggs are set and thoroughly cooked.

Share your favorite recipe with fellow food lovers, and we'll send you an apron. Please provide recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and why you like it, to: Recipe of the Week, Record-Eagle, 120 W. Front, Traverse City, MI 49685; fax (231) 946-8632; or email kgibbons@record-eagle.com. We'll send a Record-Eagle apron to those whose recipes are printed.

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