Family Breakfast Casserole

Tam D

By
@methodmaven

I tried this recipe on my family Christmas morning this year, and everyone loved it. It made a big crock full, and there were no leftovers -- even the little kids had seconds!
Other things I like about the recipe are that it's awesomely easy, very flexible, it didn't scorch the eggs, and no stress Christmas morning!
We will definitely be enjoying this recipe again.


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Rating:

Comments:

Serves:

8-10

Prep:

20 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

32 oz
frozen hash browns or tater tots
1 lb
favorite breakfast meat - ham, sausage, bacon, dried chorizo
3 c
shredded monterey jack cheese
2/3 c
shredded parmesan cheese
4 Tbsp
sundried tomato strips
6
green onions, sliced
12
eggs
1/2 c
milk
1/2 tsp
salt
1/4 tsp
pepper
optional add-ins: green chiles, pimiento, bell pepper, a little hot sauce to the egg/milk mixture

Directions Step-By-Step

1
Prepare a 6 qt. crock with food release spray.
2
Prepare the meat, tomatoes, onions, and cheese (or purchase shredded cheese).
3
Into the crock, evenly layer half the potatoes, then half the meat, half the cheeses, half the sun-dried tomato, and half the onion.

Repeat layers. Set aside.
4
In a medium mixing bowl, whisk the eggs. Add the milk, salt and pepper, and whisk again until well combined.
5
Pour the egg mixture evenly over the layers in the crock.
6
Cover. Cook on LOW for 8 hours or on HIGH 4 hours, or until the eggs are set.
7
NOTES: You could sub 1 c. chopped fresh tomato for the sun-dried tomato. You could also use mozzarella cheese instead of Jack, or whatever kind you prefer.

I think you could easily add more egg/milk mixture, if you wanted to make more servings.

This recipe would also be a delicious breakfast-for-dinner meal!

I cooked 8 hours at 200 degrees -- the eggs were set and the food warm through. I would have preferred it to be hot, so next time I'll turn up the heat for 10 or 15 minutes just before serving.

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