It’s one of my favorite times of year—the in-between time. Halloween is behind us, and we have a couple of weeks until Thanksgiving. There is a chill in the air, and it’s starting to feel like it’s time to stay inside.
My husband calls it “Steph makes everyone fat season” because this is also when I decide that I need to cook ALL of the comfort food. Chili, goulash, pasta e fagioli. It’s all on the menu this time of year! I even bought myself a new apron to celebrate the season this year! I have zero regrets and even less remorse. I love to cook, I love to feed people (and if you know, you know, about why those two things are different), and I love pasta more than I like a lot of people.
But I also like to try new things.
Last week we had a Sunday brunch to celebrate my hubby’s birthday. We had all our friends and family over, and that meant I was cooking! I made two different breakfast casseroles, along with pumpkin spice French toast (which is just regular French toast, but with pumpkin pie spice instead of cinnamon). We also had some pastries, cinnamon buns, fruit, juices…all kinds of things. But let’s circle back to the casseroles. At least one of them. It was a new recipe, and I was super impressed with the way it turned out, so I’m going to share it with all of you! I shared the other recipe a couple of weeks ago, which is a fancier casserole. This one is super easy and kid-friendly.
This one is nice because you can prep it the night before and then pop it in the oven in the morning whenever you are ready.
It would actually be really great for Christmas morning! You can prep it the night before while waiting for Santa, and then it will be ready and waiting before or after present opening!!
Crockpot Breakfast Casserole
Ingredients:
• 30 oz frozen shredded hash browns, Ore-Ida recommended
• 1 lb. breakfast sausage, browned and drained, Jimmy Dean recommended
• 8 oz. shredded cheddar cheese
• 8 oz. shredded mozzarella cheese
• 3 green onions, chopped
• 12 large eggs
• 1/2 cup milk, any kind
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Directions:
Spray a 6-quart crock pot with nonstick spray then arrange half the hash browns into the bottom. Layer in half the cooked sausage, half of each kind of cheese, and the green onions. Repeat the hash brown, sausage, and cheese layers.
In a large bowl, whisk together eggs, milk, salt, and pepper, then slowly and evenly pour over the top. Cook on HIGH for 4 hours, or LOW for 8 hours, or until eggs are set in the center. Scoop into bowls then serve.
Notes:
This is perfect for brunch since it takes 4 hours. You can even whisk the eggs the night before and leave in the fridge and get everything measured to just dump and go in the morning.
