I’ve fallen in love with this easy, easy breakfast casserole. I simply put it together before we go to bed and when we wake up, breakfast is ready! I made this one recently for a family reunion breakfast, and I used 24 eggs and it worked perfectly.
I must admit that I almost did not post simply because my photo is horrible. I was trying so hard to get everything on the table that I completely forgot to take a display photo. I will say, however, that there were no leftovers!
32 oz. Bag Frozen Hash Browns
1 Pound Meat (in pieces), I used bacon one morning and sausage the next. (cooked, of course)
1 Onion, diced
1 Bell Pepper diced
1 1/2 Cup Cheddar Cheese, grated
1 Dozen Eggs, I’ve used from 16-24.
1 Cup Milk
Salt, to taste
Pepper, to taste
Sometimes I add mushrooms, black olives, fresh herbs, etc.
*Adjust amounts according to the size of the crowd.
1. Butter or spray crockpot.
2. Layer in this order: hash browns, onions, pepper, cheese.
3. Repeat 2 or 3 times ending with cheese.
4. Beat eggs, milk, salt, and pepper together and pour over all in the crockpot.
5. Cover and put pot on low.
6. Cook for 10 hours.
I personally think this is the easiest breakfast casserole recipe that I make. I haven’t tied it without the hash browns, but I feel sure I could find a way to keep it low carb by omitting that ingredient.