While on vacation, I decided to try a new breakfast recipe.
Feeding 10 adults, all very hungry in the morning, and trying a new recipe?!
I’m a bit crazy.
So, the night before I prepped the breakfast and the first family up with a baby popped the crockpot in and turned it on to high for 4 hours.
When the rest of us woke up, breakfast was ready.
And, it was delicious.
Crockpot Breakfast Egg Casserole – Adapted from Eat At Home
Serves about 10-12.
- 50-60-oz of shredded potatoes/hashbrowns
- 12 eggs
- 1 C milk
- 16 oz. frozen broccoli
- 2-3 medium bell peppers
- 1 medium sweet onion
- 4 oz. shredded Colby Jack cheese
- Salt & pepper, to taste
Begin by slicing the bell peppers into thin strips. Slice the onion into rings and then in half. Saute the peppers and onions in a bit of olive oil until crisp tender. Better yet, plan to use leftovers (that’s what we did on our vacation; I tossed in the leftover fajita fixings). You can easily use peppers, onions, mushrooms, zucchini, asparagus, tomatoes, etc!
Lightly grease a 6 quart crockpot with olive oil spray. Place 1 package (about 30 oz) of shredded potatoes in the bottom of the crockpot. We used a brand of frozen shredded potatoes that contained only potatoes!! You could also make up your own hashbrowns for this dish.
Layer half of the broccoli and veggies over the top.
Top with half of the remaining potatoes. Then, layer the remaining veggies over the top. Top off the crockpot with the remaining potatoes.
Cover and refrigerate overnight.
Remove from the fridge and place inside the crockpot. Meanwhile, beat 12 eggs together and season with salt & pepper. Add in 1 C milk and stir well.
Pour the egg mixture over the potatoes.
Top with shredded cheese.
Cover and cook on high for 4 hours.
**Note: you can prepare the whole thing the night before, and cook on low all night long for 8 hours.