Break out the crock pot and get ready. This is ridiculously easy, and you can make it so many different ways. It's a hash-brown & egg breakfast casserole. You have two options: you can turn it on low just before bedtime and allow it to cook for 8-10 hours, or you can cook it on high for 3-1/2 hours. The only difference is this: if you cook it overnight, make sure you add an extra 1/2 cup of milk to the eggs. Otherwise you will end up with a very dry, yucky breakfast casserole. I did the speedy version today and we had breakfast for dinner. It's also meatless Monday around here so I did not add any breakfast meat.
2 large, yellow potatoes, peeled and grated (with the cheese grater or a salad shooter)
2 tbsp butter
3/4 c shredded cheddar
4 eggs
1/4 cup milk (3/4 cup for the overnight version)
salt & pepper
Optional: scrambled sausage, crumbled bacon, bell peppers, onions, etc.
Place the potatoes in the crock pot and add the melted butter, cheese, plenty of salt, and a couple dashes of pepper. Stir until the butter is well mixed. This is a lot easier if you use a fork. :) Next, beat the eggs and milk together in a small bowl. I added a dash of salt and pepper to the eggs too. Pour the egg mixture on top of the potatoes. Done. Now let it cook and enjoy.
No comments:
Post a Comment