We woke up Easter morning to the smell of breakfast waiting for us. How awesome is that? The night before, I filled the crock pot with an egg casserole recipe that cooks overnight, had the coffee maker all filled and ready to go, and had bunny rolls ready to throw in the oven. Upon waking, I simply flipped the coffee maker on, turned off the crock pot and threw the bunny rolls in the oven. By the time the Easter baskets had been gone through, breakfast was ready.
Oh, Mama loves it when things are so well organized!
Doesn’t that look yummy already? This is a pic before cooking. It is super easy, and can easily be modified to include whatever you prefer or what you happen to have on hand.
32 oz shredded frozen potatoes
1 package bacon
1/2 tsp salt
1/2 tsp pepper
1 cup milk
2 cups shredded cheese
diced bell pepper
Cook your bacon and set it aside. Dice up your onion and your bell pepper and cook it in about a tablespoon of olive oil (or whatever oil you prefer) with the mushrooms. If you like your veggies extra soft, cook longer. If you want them crisper, cook them shorter. Adapt this to whatever works for you.
Spray the inside of your crock pot with non stick cooking spray. Add about 1/3 of the shredded potatoes, then 1/3 of the bacon, 1/3 of the veggies, and 1/3 of the cheese. Repeat two more times. Obviously.
In a large bowl, add your eggs, milk and seasonings. Beat until well mixed and then pour on top of your ingredients. Put the lid on and cook on low for 7-8 hours or high for 3-4 hours.
Make sure everything is thoroughly cooked.
This made the house smell amazing! And it was delicious! This recipe makes a lot, so it is perfect for when you are having company over, or for making breakfast for the entire week. I think you could sub the veggies for any other variety you may like. Same with the meat. Sausage or ham would work well, and if meat ain’t your thang, well I’m sure this could be easily adapted into a vegetarian dish.
This will definitely be added into regular rotation here.