Part III. This is the final part of our Mother’s Day special. Today is also my Mom’s birthday. Happy birthday Mom!!!
I found this recipe while scouring my Pinterest board. I wanted an easy recipe and something that I wouldn’t have to spend all morning working on. My dad and I went to see Alan Jackson’s 25th anniversary concert the night before and I knew we were going to be out late. Between the cinnamon rolls, this casserole, and the concert I was up until 1 am getting ready for this brunch. With this cooking in the crockpot overnight, I didn’t have to get up super early to bake a casserole and bake it.
This recipe was a hit. My mother-in-law loved it and we will probably have this again.
Crockpot Breakfast Casserole
18 eggs
5 potatoes-shredded (or 32 oz bag hash browns-thawed)
1 lb little smokies (or sausage, or bacon, or ham)
1 onion-diced
¾ cup milk
¾ cup sour cream
1 teaspoon dry mustard
1 teaspoon garlic powder
2c cheddar cheese- shredded
Salt and pepper to taste
If you are using bacon or sausage, cook meat and set aside. If you are using ham or little smokies, skip this step.
Add onions to pan and cook until soft. At this point, you can add a diced bell pepper to the onions if you want. I did not add any, because I didn’t have one in the house.
Spray your slow cooker with Pam or another non-stick spray.
Put in hald the potatoes, meat, and vegetables. Sprinkle with half the cheese. Repeat.
Mix together eggs, milk, sour cream and seasonings in a separate bowl. Pour over top of ingredients in crockpot.
Cook on low overnight (about 8 hours).