This weekend, Connor and I tried out a new recipe that redefined the phrase “breakfast in bed.” While we were fast asleep, our breakfast was cooking all night long. What could be better than waking up to a nice, hot breakfast on a chilly December morning?
We used our slow cooker to make a savory casserole that was filled with some of our favorite breakfast staples: eggs, cheese and hash browns! At the last minute, we even made a game-changing decision to add in some crispy bacon! Read on below for the recipe
1 dozen eggs
24 hash brown patties, frozen
1/2 cup of chopped onions
3 & 1/2 cups of shredded cheddar cheese
1 package of cooked and chopped bacon (or your favorite breakfast meat) — optional!
1 cup of milk
1/4 tsp of ground mustard
1/4 tsp of garlic powder
1 tsp of salt, plus more for seasoning
1/2 tsp of pepper, plus more for seasoning
- Whisk the 12 eggs until fully mixed. Add in the milk, ground mustard, garlic powder, salt and pepper, and whisk until all ingredients are combined.
- In the slow cooker, start by placing the hash brown patties in as the base for the first layer. We found it best to break the patties up into halves and quarters to fit across the entire pot without too many empty spaces. Season with a pinch of salt and pepper.
- Add in 1/3 of the onions, as well as 1/3 of the bacon over the hash browns. Sprinkle 1 cup of cheese on top.
- Repeat this step two more times, so that you have a total of three layers of hash browns, onions, bacon and cheese.
- Pour the egg mixture over the three-layer casserole. Then add the last 1/2 cup of cheese on top.
- Cover the slow cooker, and set it to cook on low for 8 hours.
Go to bed, get a good night’s sleep, and wake up to a delicious breakfast casserole first thing in the morning! This hassle-free breakfast is the perfect meal for the holiday season! Bon appétit!