Saturday, June 23, 2007

Crockpot Breakfast Casserole

Makes 6-8 Servings

1 lb. ground pork sausage, browned & drained
1 28 oz. package frozen country-style hash browns, thawed
2 cups shredded sharp cheddar cheese
12 eggs, slightly beaten
1 cup milk
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon ground mustard


Place hash browns in greased 6 quart crockpot. Spoon sausage over hash browns and sprinkle with cheese. Whisk together eggs, milk, salt, pepper and ground mustard and pour over cheese. Cover and cook on low 4 to 4 1/2 hours until set. Uncover and let stand 15 minutes.

My husband is going to love waking up to this in bed tomorrow morning as part of his pampering on Father's Day! This is one of our favorites. I usually prepare it all the night before and stick the crock dish in the fridge. Then I wake up around 4 or 5 in the morning and stick it in the heating unit and start it on the low setting. Then you wake up around 8 or 9 to the delicious smell of breakfast ready in the kitchen! Perfect for weekends, and great for company. No pressure to have it ready when your company wake up--now it's already there.

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