When we were in Montana, Aunt Leola made a breakfast casserole in the electric roasters to feed the large reunion crowd. It was hugely popular with many of our family members. When the bikers came to visit I tried something similar in the oven but it took more than an hour to bake, which ended up being a little too early for me and breakfast was still a little too late for them. I read a few different versions of this recipe and decided to tweak it for my own purposes. Enter the crockpot breakfast casserole, perfect for the night owl cook and the early bird eater. I popped it in at midnight and it was ready for a 6 AM breakfast, and my early risers love waking up to the smell of eggs and sausage.
I think I have a 5 qt crockpot, but you can easily adjust the quantities to suit your needs. It’s the sort of recipe that is easy to adjust to taste. I was tempted to put green chili in it, but it wouldn’t have appealed as broadly. Instead, I served it with salsa. The cheese around the edge gets brown and I wouldn’t make this without a liner in the crock.
Crockpot Breakfast Casserole
3 lbs. frozen hash browns (precooked shredded potatoes would also work, I think but I was being lazy)
1 large onion, chopped
3-4 c. shredded cheese
pre-cooked meat, if desired — sausage, bacon, etc
18 eggs, whisked
salt and pepper
Line the crock with a Reynolds Slow Cooker Liner. Layer hash browns, onion, cheese, and meat; repeat. Whisk eggs with salt and pepper. Pour eggs over the top of the hash browns, allowing the mixture to seep into all areas of the crock.
Cook on low for 6 hrs.
Serve with salsa, if desired.