Today I have breakfast for you! Yes breakfast made in the crockpot! There are actually quite a few breakfast recipes in the book Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking and on the blog A Year of Slow Cooking, both written by Stephanie O’Dea. I love the idea of cooking breakfast in the crockpot because who really has time to cook a good hearty breakfast every morning even though we know it is the most important meal of the day? If you throw everything in the crockpot right before bed then when you wake up the next morning breakfast is ready to be served with no fuss. I also thought this whole breakfast in the crockpot idea was perfect for if you have overnight guests and want to serve breakfast but want to have time to visit with your company. Or on Christmas morning when you want to have a nice family breakfast but breakfast is the last thing on your mind! LOL!
This breakfast hash was good and is similar to a breakfast I make but using my skillet and cooking on my stove top. And while the way I prepare this on my skillet has me mixing all the ingredients at the end to make filling for breakfast tacos, each component is cooked separately to crispy perfection. Where as when this casserole is cooked in the crockpot everything kind of just becomes ‘one’, losing the crispiness of cooked the hash browns, and losing the flavor and consistency, and texture of the scrambled eggs. And while this was extremely easy and did taste good I think it will stick to the way I make mine for those reasons above. But I might just have to keep this recipe in mind though, for a day like Christmas morning when cooking breakfast is the last thing on my mind. HeHe!
1 (30 oz) package of plain frozen hash brown (shredded) potatoes
1 pound ground breakfast sausage
Uses at least a 6 quart crockpot 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.
Brown and break up sausage in skillet, until cooked through. Drain off grease.
In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cooked 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.
Adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking
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