Breakfast Casserole

Recipe: Breakfast Casserole
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. 

Double-decker Omelet Pancake Sandwiches

Recipe: Double-decker Omelet Pancake Sandwiches

Makes: 3 sandwiches
Prep time: 45 minutes

6 slices of bacon, cut in half, cooked until crisp
9 pancakes, 5 inches in diameter, made according to box directions
1/4 cup pancake syrup
1 oz. Kahlua
6 eggs
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1/4 cup shredded cheese
Salt and pepper to taste

1. Cook bacon until crisp. Set aside.

2. Mix enough pancake batter (according to directions) for 9 5-inch pancakes. Mix syrup and Kahlua in batter before cooking. Set aside when done.

3. In separate bowl, mix eggs, green pepper, onion, and cheese. Using a serving spoon or ladle, scoop egg mixture into small frying pan, making 5-inch wide omelet circles. Sprinkle salt and pepper on top.

4. Layer sandwich as follows, starting from the bottom: pancake, egg, bacon (2 half slices), pancake, egg, bacon, pancake.


My Interpretation:

First and foremost: absolutely delicious. This is a recipe I made up myself. I didn't use it while I was actually making the sandwiches; I just wrote it up for the sake of having a guideline to post here. You can add or substitute whatever ingredients you want. If you don't want Kahlua in your pancakes it won't hurt to leave it out. Same with anything in the eggs. You also don't have to make it a double-decker sandwich if you don't want to eat that much. There's a lot of room for variation in this recipe, which is one thing I love so much about cooking: freedom.

The prep time for this is about 45 minutes, so it's good for weekend breakfasts or days when you have lots of time to spare. However, it is absolutely worth the time and effort. I made these sandwiches with two of my roommates and they were practically drooling over them as they ate them. I am reminded of McDonal's McGriddles, except heartier and more delicious (because homemade is always better).