Monday, March 1, 2010

Crockpot Hash Brown Breakfast Casserole

30 oz package of plain frozen hash brown (shredded) potatoes
1/2 onion, diced
1 green bell pepper, diced
1 red bell pepper diced
1 cup sliced mushrooms
1 cup shredded cheese (I used provolone)
12 eggs
1 cup skim milk (I used plain soymilk)
1 tsp kosher salt
1 tsp black pepper

Spray the inside of your crockpot with cooking spray. Pour in the whole package of hash browns.

In a bowl, mix the eggs with the milk, salt and pepper, cheese, diced peppers and mushrooms. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours, 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. My crockpot cooks a little hot so I set it to simmer (just lower than low) for 8 hours. I set it just before going to bed and it was ready and delicious when we woke up and a huge hit with my kids. They weren't sure when they looked at it but after one bite they gobbled the rest up. The leftovers make yummy breakfast burritos with tortillas and salsa. This makes a lot, enough for 6 good size servings.

Sorry no picture - but as with most crockpot recipes it tastes better than it looks!


the mama monster said...

um yum! i will be trying this one day this week for sure...

Holly said...

Instead of using hashbrowns, I boiled 7 medium potatoes, peeled them, and then cut them in small chunks. This recipe is super easy to make!

Heather Martin said...

Just came across your recipe today, thank you so much for it! My daughter is a vegetarian and loves hashbrowns and this recipe will be perfect for our breakfast in the morning!