Tuesday, January 24, 2012

Breakfast Casserole - Crock Pot Style

So Andrea mentioned this and I can't wait to try it. Don't know if this is the best recipe, but it's worth a shot.

Ready in over 5 hours; serves 6 or more. For large crock pot add 25% to the recipe and tips suggest adding extra cheese and salt; Serve with Salsa and Sour Cream.


1 bag (32 ounce size) frozen southern style hashbrown potatoes
1 pound bacon cut into pieces, fried and drained
1 pound sausage, crumbled, browned and drained
1/2 cup diced onions
1 green bell pepper diced
3/4 pound cheddar cheese diced
12 eggs
1 cup milk
1/2 teaspoon dry mustard
salt & pepper


Layer the frozen potatoes, bacon, onions, green pepper and cheese in the crock pot in two or three layers. Finish up with cheese.

Beat the eggs, milk and mustard, salt and pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours.


1288 calories, 99 grams fat, 34 grams carbohydrates, 63 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Recipe came from:

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