• November 14, 2017

Breakfast Casserole

Breakfast Casserole

Breakfast Casserole 693 596 Cooking Aboard with Jill

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

Directions

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!

Breakfast Casserole


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