Crock Pot Hash Brown Breakfast Casserole Food

SLOW-COOKER HAM AND EGG BREAKFAST CASSEROLE

Steps:

• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In medium bowl, beat eggs, half-and-half, salt, black and red pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
• Layer half of the potatoes, spinach, ham, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
• Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

BREAKFAST CASSEROLE IN A SLOW COOKER

Steps:

• Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
• Cook on Low for 6 to 8 hours.

SLOW-COOKER OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
• Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
• Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.

SLOW-COOKER HASH BROWN CASSEROLE

Steps:

• Using paper towels or a clean kitchen towel, thoroughly squeeze the excess liquid from the defrosted hash browns. Mix the hash browns, ham, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker.
• Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns.
• Cover and cook on low for 5 hours or high for 3 hours, then sprinkle with the remaining 1 cup Cheddar. Cover and continue to cook on high for an additional 1 hour.
• Turn off the slow cooker, remove the lid and let the casserole rest for 30 minutes. Sprinkle with the scallions and serve with ketchup and hot sauce, as desired.

SLOW-COOKER CHEESY HASH BROWN CASSEROLE

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
• In large bowl, stir onion mixture and remaining ingredients until well combined.
• Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

HASH BROWN CASSEROLE FOR THE SLOW COOKER

Steps:

• In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
• Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

BREAKFAST CASSEROLE IN THE CROCK POT

Steps:

• Spray crock pot and evenly spread hash browns at the bottom.
• Crack 12 eggs in a large bowl.
• Mix well (and slowly) using a whisk.
• Add the milk.
• Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
• Add plenty of salt, the nutmeg and lots of fresh pepper. Mix well and set aside.
• Cook the sausage on high heat, drain and set aside. Using the leftover fat from the sausage, sauté the garlic and onions until translucent.
• Add sausage, onions and garlic on top of hash browns.
• Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
• Mix it up well. Or good, depending on where you're from.
• Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
• Turn the crock pot on low for 5-7 hours. Crockpots vary so yours may need more or less time.

CROCK POT HASH BROWN BREAKFAST CASSEROLE

Steps:

• 1. SPRAY A 6 QT. SLOW COOKER WITH COOKING SPRAY. LAYER 1/2 THE POTATOES ON THE BOTTOM OF THE SLOW COOKER.
• 2. TOP WITH HALF OF THE SAUSAGE, MOZZARELLA AND PARMESAN CHEESE, SUN DRIED TOMATOES AND GREEN ONION, REPEAT LAYERING.
• 3. BEAT EGGS, MILK SALT AND PEPPER IN A LARGE BOWL WITH A FORK OR WHISK UNTIL WELL BLENDED.
• 4. POUR EVENLY OVER POTATOE-SAUSAGE MIXTURE.
• 5. COOK ON LOW SETTING FOR 8 HOURS OR ON HIGH SETTING FOR 4 HOURS OR UNTIL EGGS ARE SET
• 6. Substitute 1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage, cooked, crumbled for Jimmy Dean® Original Sausage Crumbles.

SLOW COOKER BREAKFAST CASSEROLE

Steps:

• In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.

CROCK POT HASH BROWNS CASSEROLE

Steps:

• Stir together butter, onions, hash browns, soup, milk, cheese, pepper, and 1/2 cups cornflakes.
• Pour into greased crock pot.
• Top with remaining corn flakes.
• Cover and cook on high for 3-4 hours.

CROCKPOT OVERNIGHT BREAKFAST CASSEROLE

Steps:

• In a large skillet over medium heat, brown sausage with onion and peppers until cooked through and no longer pink. Drain and set aside.
• Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
• Layer half the hash browns in the bottom of the slow cooker.
• Top with half the sausage mixture, bacon, and then cheese. Repeat layers with the remaining ingredients, except cheese.
• In a separate large mixing bowl, whisk together eggs, milk, salt, pepper, and sour cream.
• Pour over hashbrown and sausage layers.
• Cook on low for 6-8 hours on low or 2-3 hours on high.
• Sprinkle on remaining cheese and cover until melted.
• Serve warm with lots of fresh toppings.

CROCKPOT BREAKFAST CASSEROLE

Steps:

• If using bacon or sausage, cook and crumble.
• Grease a 6qt slow cooker. Place half of the hash browns, meat, onions, cheese and peppers. Repeat layers ending with cheese,
• Whisk eggs, milk, dry mustard and salt & pepper in a medium bowl. Pour egg mixture over the remaining ingredients.
• Cook on low for 7-8 hours or high for 2 ½ - 3 hours.

HASH BROWN EGG BREAKFAST

Steps:

• Layer a third of the potatoes, ham, cheese, green pepper and onion in a greased 6-qt. slow cooker. Repeat layers twice. , In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on high for 30 minutes. Reduce heat to low; cook for 2-1/2 to 3-1/2 hours or until a thermometer reads 160°.

CROCKPOT HASH BROWN BREAKFAST CASSEROLE

Steps:

• I used a 6 quart Smart-Pot for this recipe. Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.
• n a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns. Cover and cook on low for 6-8 hours, or on high for 3-4.
• This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.
• NOTE: I made this vegetarian this morning. I used 1/3 of a small yellow onion, 1 red and 1 green bell pepper diced, and 1 cup sliced mushrooms, chopped. I also upped the cheese to 2 cups.
• I then cooked on high for 4 hours, then another 30 min with the top off to release condensation. It was wonderful. Since there isn't the additional flavor from the sausage, I increased the salt and pepper to 1 1/2 tsp of each, total.