This is a hearty dish that can feed a crowd. Breakfast casserole is a flexible recipe where you can substitute ingredients depending on what you like or what you have available at home. What I love is that you can make it the night before, keeping the crock-pot on a low setting. The meal is ready when you get up the next morning.
12 eggs
1 cup milk
2 lbs grated hash browns (using frozen lends a better casserole)
1 lb bacon, cooked, drained and cut into pieces
3 cups cheddar cheese, grated (I prefer Gouda)
½ cup onions, diced
½ cup red peppers, diced
½ tsp mustard
1 tsp garlic, minced
½ cup chives
salt and pepper to taste
1
In a large mixing bowl, blend the eggs, milk, mustard, chives and salt and pepper. In a pan, sauté the onion, peppers and garlic. Add bacon, onion & peppers to egg mixture. Fold in the cheese and hash browns. Coat crock-pot with olive oil. Pour the egg mixture into crock-pot and cook on low for 8-9 hours. Serves 6-8. And it’s that easy!
Ingredients
12 eggs
1 cup milk
2 lbs grated hash browns (using frozen lends a better casserole)
1 lb bacon, cooked, drained and cut into pieces
3 cups cheddar cheese, grated (I prefer Gouda)
½ cup onions, diced
½ cup red peppers, diced
½ tsp mustard
1 tsp garlic, minced
½ cup chives
salt and pepper to taste