From Cooking with Joey
1 bag (32 oz.) frozen southern style hash brown potatoes
1 pound bacon, crispy, cooked and drained, cut into small pieces
1 pound sausage, crumbled, browned and drained
1/2 cup diced onions
1 green pepper, diced
1 lb. cheddar cheese, shredded
1 dozen large eggs
1 cup milk
1/2 teaspoon dry mustard
Salt and pepper
Layer the
frozen potatoes, bacon, onions, green pepper and cheese in the crock pot in two
of three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt
and pepper together. Pour over the whole mixture. Cook on low for ten to twelve
hours.
Tip: Be sure
to season it well. The potatoes and the eggs require more salt and pepper than
you think they will. So, season as you normally do, and then add a few extra
pinches of salt and a few extra grinds of black pepper.
Feel free to
do as many variations as you like. You can add or substitute ham or either the
bacon or sausage, or add all three! You can do different kinds of cheese and
any kind of veggies you like. I’m sure broccoli, asparagus or spinach would be
delicious. Add a little heat with some diced jalapeno peppers and serve it with
your favorite salsa.
My Interpretation:
Waking up to the smell of breakfast and getting to eat it 30 seconds later without having to do any work is a beautiful thing. We had this cooking overnight in our living room (because we live in an apartment and the kitchen is very small) and it made the place smell amazing. This was very easy to just throw together and let it cook. We used turkey bacon instead of regular bacon, making it a littler healthier. Also, we omitted the dry mustard because we didn't have any on hand, but it was still delicious. This recipe makes enough for about 10 people. We fed about 5 or 6 people, plus seconds and leftovers. I love cooking with a crock pot and I will definitely make this again. Next time I'll probably add different veggies, like mushrooms, or maybe throw in some diced ham or something.
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