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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Sausage Egg Casserole-Recipe/Day #334 Recipe

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This recipe for Sausage Egg Casserole-Recipe/Day #334 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Non-stick cooking spray
1 lb. bacon or sausage or ham
1 medium onion - (I use frozen)
1 bell pepper - (I use frozen)
1 dozen eggs
1 cup milk
1 32 oz. bag frozen hash brown potatoes
1/4 tsp dry mustard
salt & pepper to taste
Approximately. 2 cups shredded cheddar cheese

Directions:
Directions:
If you choose to use bacon or sausage in this recipe, you will need to cook it, let drain and then crumble it. You may also use already cooked ham, from the deli case, and that is great as well, plus it saves a little time and less clean up. I have used all these and even Canadian bacon. All are wonderful.

Use the non-stick cooking spray to coat the inside of the crock pot, being sure to come up the sides at least 3 inches. If you happen to be out of cooking spray, you may also use a good coating of butter, which does well too.

Now you’re ready to evenly layer the bottom of the crock pot with the frozen hash browns. Next, follow with a layer of bacon, or whichever meat you have chosen, then a layer of onions, next bell pepper, and then cheese. Continue layering for two or three more layers making the last one cheese.

In a large bowl, whisk together the eggs, milk, dry mustard, salt and pepper. Pour the egg mixture evenly over the layers, put the lid on and set the temperature on Low. Cook for 8 to 10 hours. Your Breakfast or Brunch will be ready when you are!

 

 

 

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