Slow Cooker Breakfast Casserole II

Slow Cooker Breakfast Casserole II

Adapted from an internet recipe.
This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • butter, as need to grease the slow cooker pot
  • 12 eggs
  • 2 cups milk
  • 1 teaspoon mustard powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 slices bread, cubed and toasted
  • 500 grams bulk breakfast sausage, OR make from a shortcut, (1 lb)
  • cups Cheddar cheese, shredded
  • 1 small onion, diced
  • 1 red bell pepper, diced

Instructions
 

  • Cook the breakfast sausage in a non stick pan until cooked through and fat drained.
  • Grease with butter your slow cooker insert, bottom and sides.
  • Crack the eggs into a large mixing bowl, whisk until well mixed and frothy is ok. Add the milk and mustard, and season with salt and pepper as desired, whisk to combine.
  • Place the cubed dried bread in an even layer in your slow cooker, then add the sausage, cheese, onion, and bell pepper.
  • Pour in the eggs, push down the other ingredients as needed.
  • Cover and set your slow cooker to Low setting for 6 to 7 hours. Check at 5 hours to be on the safe side, the dish is done when the eggs are set and the top is golden brown.
  • Spoon into bowls and add some nice toast and you have a meal, regardless of the time of day.

Notes

Low cost.
Shortcut: Breakfast Sausage.
Slow Cooker Breakfast Casserole I

Slow Cooker Breakfast Casserole I

Adapted from an internet recipe.
This is another recipe where everything was processed, I changed it up here to reflect fresh ingredients. I made this on 29 Sep 2016 using diced ham in place of the bacon, and this is very good and highly recommended! Now since all slow cookers are different, this one you need to keep an eye on regarding the time then you can make adjustments based on your particular slow cooker. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 4-6 potatoes, washed, skin on
  • 250 grams Cheddar cheese, shredded, (8 oz)
  • 500 grams cooked bacon, see Step 1, (1 lb)
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 12 eggs
  • 1 cup, milk

Instructions
 

  • For any meat used, it needs to be cooked first. Good choices would be cubed chicken, minced Italian sausage, minced or sliced breakfast sausage, or diced ham, or any combination.
  • For your hash browns, wash, peel if you desire, then grate. Take the shredded potatoes and rinse them in cold water, and really squeeze them to get the water out, do this 3-4 times until the water is clear, this removes the starch, then your potatoes are ready. This photo shows the potatoes, bell peppers, onion, and ham ready. Only about ¾ of the potatoes were used.
  • Now with your slow cooker, add this in layers, in this order: half the hash browns, half the bacon or meat of your choice or omit, half the onions, half the bell pepper, and half the cheese.
  • Now add the remaining hash browns, remaining bacon or meat of choice, remaining onion, remaining bell pepper, and the cheese. If you like cheese, you know what to do. When you get done adding everything, it will look like this.
  • In a medium sized bowl, whisk together the eggs and milk, pour this over the contents of the slow cooker, add salt and pepper to taste.
  • Cook on low for 8 hours. IF YOU HAVE NOT MADE THIS BEFORE IN YOUR SLOW COOKER, THIS IS WHERE YOU NEED TO WATCH THE TIME NEEDED. SO PLAN ON THIS FOR A DINNER FIRST BEFORE YOU COOK OVER NIGHT FOR A BREAKFAST. AT THE 4 HOUR MARK, INSERT A BUTTER KNIFE IN THE MIDDLE AND PULL OUT, IF CLEAN, THE EGGS ARE SET AND IT IS DONE, IF RUNNY EGGS, YOU NEED TO COOK MORE, ADJUST YOUR TIME AS NEEDED. I was hungry so I took two scoops out of the pot before I thought of taking the photo when the dish is done.
  • Variations, you can figure this out as well, whatever you like in an omelet can go in here, think mushrooms, tomatoes, Swiss cheese, chilis, asparagus, etc. Serve with some toast and you have a meal.
  • Two scoops in my bowl, ready for dinner. The peppers and onion are crunchy, excellent flavor overall.

Notes

Nothing expensive here, this is easily under $1.00 per person.
Shortcuts: Sausage, Breakfast Sausage.