Breakfast Casserole in the Crock Pot

Recipe by Chef Emanuela
READY IN: 6hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray crock pot and evenly spread hash browns at the bottom.
  • Crack 12 eggs in a large bowl.
  • Mix well (and slowly) using a whisk.
  • Add the milk.
  • Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
  • Add plenty of salt, the nutmeg and lots of fresh pepper. Mix well and set aside.
  • Cook the sausage on high heat, drain and set aside. Using the leftover fat from the sausage, sauté the garlic and onions until translucent.
  • Add sausage, onions and garlic on top of hash browns.
  • Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
  • Mix it up well. Or good, depending on where you're from.
  • Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
  • Turn the crock pot on low for 5-7 hours. Crockpots vary so yours may need more or less time.
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