Crockpot Breakfast Casserole

I love my crockpot.
It's well worn and broken in.
Over the past 5 years, it's made a considerable number of meals to feed our family.

This breakfast casserole was a huge hit!  We enjoyed it for dinner one evening, and again for brunch over the weekend.  I love the short ~2 hour cooking time -- makes it feasible to make even when I get home from work; which is great for those long days when traditional crockpot dishes would we well over done.    

The dish is versatile too -- I used asparagus and mushrooms along with ham for the first go-round, and the second time, I used kielbasa sausage, broccoli, peppers and mushrooms.  

Crockpot Breakfast Casserole - Adapted from Come Have a Peace
{Print Recipe}

1-2 thick slices of "older" bread {French, of the crusts of homemade wheat bread work great!}
1 C fresh mushrooms, sliced
2 C fresh green veggies {asparagus, broccoli, bell peppers, spinach, etc}
1 C diced ham or sliced kielbasa sausage
4 eggs
1/4-1/2 C milk
1/2 C colby jack cheese, shredded
salt and pepper, as needed

Begin by spraying the crockpot with olive oil or a cooking spray.

Then, break apart the bread into small chunks.  Sprinkle these in the bottom of the crockpot.

Over the top, layer the mushrooms, green veggies and meat.

Lightly beat the eggs and milk together, then pour this mixture over the top!

Sprinkle with cheese, salt and pepper, as desired.

Cover and cook on high for 1 1/2 -2 hours.

Enjoy!

This post is linked to:
What's on your plate?
Recipe Swap
This Week's Craving
URS: Easy Brunch
Recipe Roundup
Ingredient Spotlight