WFMW: Crockpot Breakfast Casserole

While I’m in Kenya this week, I left my hubby to work and get the kids to school, with the help of my nearby sister. It takes a village. If I’m being honest, I’d tell you my husband is a better cook than I am. But I know the last thing he has time for is meal planning, working, homework, etc, while I’m gone.

I left with a few meals in the freezer, but since my kids are big breakfast people, I knew they would enjoy a breakfast casserole a couple of mornings. We had something very similar over Easter at my in-law’s farm, so I knew they’d love it.

Ingredients:

1 dozen eggs
1 cup milk
1 package (32 oz.) of frozen hash brown potatoes.
1 lb of cooked bacon or crumbled sausage
3/4 pound cheddar cheese – shredded
1/4 teaspoon dry mustard
salt & pepper to taste

Directions:

1. Layer potatoes, meat, and cheese in the crockpot in two or three layers.

2. Beat the eggs, milk and mustard, salt & pepper together.

3. Pour over the whole mixture.

4. Cook with slow cooker on low for eight to ten  or until eggs are set and thoroughly cooked.

I hope it worked for them!



Comments

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