So with school starting up, I wanted a easy, filling recipe to feed my children in the morning.  This slow cooker breakfast Casserole recipe worked well, plenty of leftovers for a few days and the kids loved it.

Crock-Pot Breakfast Casserole

Rating: 51

Prep Time: 40 minutes

Cook Time: 12 hours

Total Time: 12 hours, 40 minutes

Yield: 10

Crock-Pot Breakfast Casserole

Ingredients

1 Dozen Eggs
1 Cup of Milk
1 Package of Potato’s O’Brien approximately 32 Ounce
1 Pound of Bacon Cooked, Drained and cut into pieces.
1 Pound of Sausage, Browned and Drained
1/2 Cup of Green Onions, Diced
1 Medium Onion Chopped
3/4ths Pound of Cheddar Cheese
1/4th Cup of Parmesan Cheese
1 Tablespoon of Prepared Mustard
Salt and Pepper to Taste

Instructions

  1. I used a liner and sprayed with Pam.
  2. You will do about 3 layers.
  3. Start with potatoes, bacon, sausage, onions and cheddar cheese (do this 3 times).
  4. Although the layers don’t matter too much, make sure bacon is not on the top, it cooks better underneath other food.
  5. Make sure your final top is the last of the cheddar cheese.
  6. Beat the eggs, milk, mustard, salt, pepper, and Parmesan cheese together.
  7. Pour over the layers.
  8. Cook on low for 10-12 hours or until the eggs are set (if your crock runs hotter than average shorten the time to 6-8 hours on low)..
  9. I cooked mine overnight so it would be ready in the morning.

Notes

If your crock is one that runs hot, try going at 6-8 hours first and see how well it has cooked. Mine took the full 10 hours but no crock cooks exactly the same as the next.

http://crockpotladies.com/crockpot-breakfast-casserole/

Linked up at: Hun What’s For Dinner