Thursday, February 10, 2011

Breakfast (Crockpot!) Casserole

Since my wonderful neighbor is telling people about my blog (Hi Carrie!! :)) I guess I need to update on a semi-regular basis, huh?!

I signed up to take breakfast casserole to Wesley's school for Teacher Appreciation week...and then realized I really didn't want to wake up way early in the morning to cook! So, off I went to the handy-dandy internet, in search of a crockpot casserole. There are actually a bunch out there, so I just kind of picked thru them and made up my own recipes. Yes, I made two. Yes, I actually own THREE crockpots. Yes, I know that is not normal.

Ham and Cheddar Breakfast (Crockpot) Casserole
~Use a 5 quart crockpot!~

32 oz. bag frozen hashbrowns (southern style)--leave on the counter to thaw most of the way
1 lb. diced ham
1 medium onion, diced
1 bell pepper, diced
2+ cups shredded cheddar cheese
1 dozen eggs
1 c. half-and-half
salt and pepper
nonstick cooking spray

Spray the inside of your crockpot with the nonstick spray. In a large bowl, toss together the hashbrowns, ham, onion, pepper, and most of the cheese. Pour this mixture into your crockpot, then top with the last of the cheese. In a large bowl, beat the eggs, half-and-half, salt and pepper. Pour the egg mixture into the crockpot, making sure all the ingredients are evenly covered. Set the crockpot to LOW for 8-10 hours, until the eggs are set and the edges are just a bit golden (I left mine for close to 10 hours and the edges were too dark...but it depends on the crockpot).


Southwest Veggie (Crockpot) Breakfast Casserole
~Use a 5 quart crockpot!~

32 oz. bag frozen hashbrowns (southern style)--leave on the counter to thaw most of the way
1 large bag of frozen spinach--thawed and all liquid squeezed out
1 box of frozen broccoli--thawed and drained
1 container of sliced mushrooms
1 medium onion, diced
3 bell peppers, diced (I used a red, orange, and yellow)
2+ cups shredded Mexican blend cheese
1 dozen eggs
1 c. half-and-half
garlic powder
cayenne pepper
salt and pepper
nonstick cooking spray

Spray the inside of your crockpot with the nonstick spray. In a large bowl, toss together the hashbrowns, veggies, garlic powder (about a tsp. I think I used?) and most of the cheese. Pour this mixture into your crockpot, then top with the last of the cheese. In a large bowl, beat the eggs, half-and-half, cayenne (maybe 1/2 a tsp, but to your taste), salt and pepper. Pour the egg mixture into the crockpot, making sure all the ingredients are evenly covered. Set the crockpot to LOW for 8-10 hours, until the eggs are set and the edges are just a bit golden. Serve with salsa, sour cream, and chopped green onions.

1 comment:

Angie B said...

Don't orry Lauren, I have 3 crock pots too!! I can't wait to try this out on my family.