CrockPot Hash Brown Breakfast Casserole

Day 228.

In the past few weeks Ive gotten a few different emails from fantastic people sharing their hash brown layered casserole breakfast concoctions. This is a combo of Melba, Mikell, and Alisons recipes.

We were ecstatic with the results. This is a keeper, and something you should definitely file away for a brunch or potluck get-together.

The Ingredients.

30 ounce package of plain frozen hash brown (shredded) potatoes
4 already-been cooked sausage, or leftover diced ham (I used chicken and apple sausage)
1/2 yellow onion, diced
1 green bell pepper, seeded and diced
1 1/2 cups shredded cheese
12 eggs
1 cup skim or fat free milk
1 teaspoon kosher salt
1 teaspoon black pepper

The Directions.

I used a 6 quart Smart-Pot for this recipe.

Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

The Verdict.

Delicious. Yummy. Weve eaten this for breakfast everyday for the past three days.

Updated 2/28/09: I made this vegetarian this morning. I used 1/3 of a small yellow onion, 1 red and 1 green bell pepper diced, and 1 cup sliced mushrooms, chopped. I also upped the cheese to 2 cups. Since there isnt the additional flavor from the sausage, I increased the salt and pepper to 1 1/2 tsp of each, total.
I then cooked on high for 4 hours, then another 30 min with the top off to release condensation. It was wonderful.

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